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Halloween Vampire Bite Cupcakes

Delight in these spooky Halloween Vampire Bite Cupcakes, featuring a rich red velvet base, creamy frosting, and a tantalizing raspberry filling that oozes with every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • 0.5 tsp salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
For the Raspberry Filling
  • 1 cup raspberry jam or fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix until smooth.
  4. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Baking
  1. Fill each cupcake liner about ⅔ full with the batter.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Allow the cupcakes to cool completely.
Filling and Frosting
  1. If using fresh raspberries, blend them to form a puree.
  2. Make a small incision in the center of each cupcake and carefully scoop a little out, filling it with raspberry jam or puree.
  3. In a bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla until smooth.
  4. Frost the tops of the cupcakes.
  5. Drizzle extra raspberry jam on top for the gory surprise and serve.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. To keep them fresh, place a piece of parchment paper between layers if stacking. For longer storage, freeze the cupcakes (without frosting) for up to 2 months.