These Halloween Vampire Bite Cupcakes are spooky-cute showstoppers with a surprise raspberry blood center and a cloud of vanilla buttercream. They are easy enough for a weeknight bake yet dramatic enough to steal the spotlight at any Halloween party. Grab your cape and a piping bag and let’s bake.
Why You’ll Love This Halloween Vampire Bite Cupcakes
- Party ready in about an hour with simple pantry ingredients
- Moist vanilla crumb with a bright, tangy raspberry blood filling
- Kid approved design that is fun to decorate and even more fun to eat
- Foolproof buttercream that pipes smooth and sets beautifully
Halloween Vampire Bite Cupcakes Ingredients & Substitutions
For the cupcakes (makes 12)
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk, room temperature
- 2 tbsp sour cream for extra moisture (or plain yogurt)
Raspberry blood filling
- 3/4 cup seedless raspberry jam or preserves
- 1 tbsp lemon juice to brighten
- 1 to 2 drops red gel food coloring, optional for a deeper blood red
Vanilla buttercream and decorations
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 to 3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of fine salt
- Red gel icing or extra raspberry filling for the bite and drips
Simple swaps
- Use a vanilla cake mix if you are short on time. Bake as cupcakes per the box, then follow the fill and decorate steps.
- Gluten free: substitute a cup for cup gluten free flour blend with xanthan gum.
- Dairy free: use vegan butter sticks and a neutral dairy free milk.
- No raspberry jam: strawberry or cherry jam works. For a smooth finish, warm and strain.
Step-by-Step Instructions to Make Halloween Vampire Bite Cupcakes
Preheat and prep
Heat oven to 350 F or 175 C. Line a 12 cup muffin pan with paper liners. Set out eggs and milk to take the chill off so the batter blends smoothly.
Make the cupcake batter
Whisk flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat butter and sugar on medium speed until pale and fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla. Mix in half the dry ingredients, then the milk and sour cream, then the remaining dry ingredients. Mix just until combined to keep the crumb tender.
Fill the pan and bake
Divide batter among liners, about two thirds full. Bake 18 to 20 minutes until the tops spring back and a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Make the raspberry blood
Warm the jam and lemon juice in a small saucepan over low heat until loose and glossy, 2 to 3 minutes. Tint with a tiny drop of red gel if you want a darker, ghoulish hue. Cool to room temperature so it thickens slightly.
Whip the vanilla buttercream
Beat butter on medium until creamy, 1 minute. Add powdered sugar, salt, and vanilla. Beat on low until combined, then on medium high while drizzling in cream until fluffy and smooth, 2 to 3 minutes. Adjust with a splash more cream for softer piping or extra sugar for a firmer finish.
Core and fill the cupcakes
Use an apple corer or a small paring knife to remove a 1/2 inch plug from the center of each cupcake. Spoon or pipe in 1 to 2 teaspoons raspberry blood. Trim the removed plug and place a little cap back on top to hide the filling.
Frost and create vampire bites
Pipe or spread a smooth coat of white buttercream. Use the tip of a small round piping tip or a skewer to make two close puncture holes on one side. Pipe a tiny amount of red gel or raspberry filling into each hole and let it gently ooze. Add a couple of small droplets for dramatic splatter if you like.
Chill, drip, and serve
Refrigerate 10 to 15 minutes to set the buttercream and the drips. Serve slightly cool or at room temperature for the best flavor and texture.
Tips for Success
- Room temp ingredients blend better and create a finer crumb.
- Do not overmix once the flour goes in. Stop when you no longer see dry streaks.
- Measure flour by weight or fluff, spoon, and level to avoid dense cupcakes.
- Keep the filling thick. If it seems runny, chill briefly so it does not soak the crumb.
- Wipe the decorating tip between punctures for clean bite marks.
Variations of Halloween Vampire Bite Cupcakes
- Red velvet base with cream cheese frosting for a classic horror vibe.
- Chocolate cupcakes with cherry blood and dark cocoa frosting for a moody look.
- Black cocoa cupcakes topped with stark white frosting for high contrast.
- Spiced vanilla with a pinch of cinnamon and nutmeg for cozy fall flavor.
- Gluten free or dairy free using the swaps listed above.
Serving Suggestions: What to Pair with Halloween Vampire Bite Cupcakes
- Cold milk or a vanilla bean milkshake for kids.
- Strong coffee, chai, or hot cocoa for adults.
- Halloween snack board with caramel apples, popcorn, and salted nuts to balance the sweetness.
- A drizzle of warm chocolate sauce on the plate for a dramatic presentation.
Storage & Reheating Instructions
Because of the fruit filling, store cupcakes in an airtight container in the refrigerator up to 3 days. For the best texture, let them sit at room temperature 20 to 30 minutes before serving.
To freeze, store unfrosted cupcakes well wrapped up to 2 months. Thaw at room temperature, then fill and frost. Buttercream can be made 3 days ahead and refrigerated. Bring to cool room temp and re-whip before using.
Memories Made Around the Table
Every Halloween, my niece insists on being the official vampire bite artist. She concentrates so hard on those two perfect punctures, then giggles when the ruby drip slides down the frosting. It is the kind of sweet, spooky memory I look forward to all year.
FAQs
Can I use a cake mix for the cupcakes?
Yes. Bake 12 vanilla cupcakes from a mix, then core, fill, and decorate as written. The fun is in the assembly.
My cupcakes sank in the middle. What went wrong?
Overmixing, underbaking, or too much leavening can cause sinking. Mix just until combined, bake until set, and measure leaveners carefully.
What can I use instead of red gel icing?
Use the raspberry filling itself, slightly chilled for thickness. Strawberry or cherry jam works too. In a pinch, mix a little powdered sugar with red juice to make a quick glaze.
How far in advance can I make them?
Bake cupcakes 1 day ahead and store covered at room temp if unfilled. Fill and frost the day you plan to serve, or refrigerate decorated cupcakes up to 24 hours and bring to room temp before serving.
How do I transport them without smearing the drips?
Chill until set, then place in a snug cupcake carrier. Keep cool during transport to hold the shape.
Final Thoughts
These Halloween Vampire Bite Cupcakes deliver a perfect mix of tender vanilla cake, tangy raspberry surprise, and playful Halloween drama. Keep the steps simple, have fun with the bites and drips, and watch them vanish from the platter.
Halloween Vampire Bite Cupcakes
Equipment
- 1 12-cup muffin pan
- 12 paper cupcake liners
- 1 Electric Mixer hand or stand
- 2 Mixing Bowls medium and large
- 1 Measuring cups and spoons
- 1 Small saucepan
- 1 apple corer (or small paring knife)
- 1 piping bag with small round tip
- 1 Cooling rack
- 1 Toothpick for doneness test
Ingredients
Cupcakes
- 1.5 cup all purpose flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp fine salt
- 0.67 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk room temperature
- 2 tbsp sour cream for extra moisture; or plain yogurt
Raspberry blood filling
- 0.75 cup seedless raspberry jam or preserves
- 1 tbsp lemon juice to brighten
- 1 to 2 drops red gel food coloring optional for a deeper blood red
Vanilla buttercream and decorations
- 1 cup unsalted butter softened
- 3.5 cup powdered sugar
- 2 to 3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1 pinch fine salt
- Red gel icing or extra raspberry filling for the bite and drips
Instructions
Preheat and prep
- Heat oven to 350 F (175 C). Line a 12-cup muffin pan with paper liners. Set out eggs and milk to warm slightly so the batter blends smoothly.
Make the cupcake batter
- Whisk flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat butter and sugar on medium speed until pale and fluffy, about 2 minutes. Beat in eggs one at a time, then vanilla. Mix in half the dry ingredients, then the milk and sour cream, then the remaining dry ingredients. Mix just until combined.
Fill the pan and bake
- Divide batter among liners, about two-thirds full. Bake 18 to 20 minutes until tops spring back and a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Make the raspberry blood
- Warm the jam and lemon juice in a small saucepan over low heat until loose and glossy, 2 to 3 minutes. Tint with a tiny drop of red gel if you want a darker hue. Cool to room temperature so it thickens slightly.
Whip the vanilla buttercream
- Beat butter on medium until creamy, 1 minute. Add powdered sugar, salt, and vanilla; beat on low until combined, then on medium-high, drizzling in cream, until fluffy and smooth, 2 to 3 minutes. Adjust with a splash more cream for softer piping or extra sugar for a firmer finish.
Core and fill the cupcakes
- Use an apple corer or small paring knife to remove a 1/2-inch plug from the center of each cupcake. Spoon or pipe in 1 to 2 teaspoons raspberry blood. Trim the removed plug and place a little cap back on top to hide the filling.
Frost and create vampire bites
- Pipe or spread a smooth coat of white buttercream. Use the tip of a small round piping tip or a skewer to make two close puncture holes on one side. Pipe a tiny amount of red gel or raspberry filling into each hole and let it gently ooze. Add a couple of small droplets for dramatic effect if you like.
Chill, drip, and serve
- Refrigerate 10 to 15 minutes to set the buttercream and the drips. Serve slightly cool or at room temperature for the best flavor and texture.