Go Back
–+ servings
Halloween Vampire Bite Cupcakes

Spooktacular Halloween Vampire Bite Cupcakes You'll Love

These Halloween Vampire Bite Cupcakes are an irresistible festive treat filled with raspberry jam and topped with vibrant red frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for gluten-free option
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for lower glycemic index
  • 1/2 cup Unsweetened Cocoa Powder Sift for a smoother batter
  • 1 tsp Baking Powder Ensure it’s fresh for best results
  • 1 tsp Baking Soda Reacts with acidic components for leavening
  • 1/4 tsp Salt A pinch is all you need
  • 2 large Eggs Can substitute with flax eggs for vegan options
  • 1/2 cup Vegetable Oil Replace with melted coconut oil if desired
  • 1/2 cup Buttermilk Substitute with yogurt or non-dairy milk with vinegar
  • 2 tsp Vanilla Extract Use pure extract for the best taste
  • 1/2 cup Raspberry or Strawberry Jam The 'blood' center of the cupcakes, choose fruit preserves for more intense flavor
For the Frosting
  • 1/2 cup Unsalted Butter Can use vegan butter as a substitute
  • 2 cups Powdered Sugar Adjust for desired consistency
  • 1/4 cup Heavy Cream Use coconut cream for a non-dairy option
  • 2 tsp Red Food Coloring Opt for natural coloring if preferred

Equipment

  • cupcake pan
  • mixing bowls
  • whisk
  • spatula
  • Piping bag

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful cupcake liners.
  2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk eggs, oil, buttermilk, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Distribute batter among the cupcake wells, filling each about two-thirds full. Bake for 18-20 minutes.
  6. Gently heat the jam in a small saucepan until liquefied, then cool slightly.
  7. Core the cupcakes and create a well for the jam filling.
  8. Fill each well with the warm jam.
  9. Beat softened butter, add powdered sugar, cream, and vanilla to make frosting, and adjust food coloring.
  10. Frost the tops of the cupcakes with the vivid red frosting.
  11. Garnish with fresh raspberries or chocolate sprinkles.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Avoid overmixing the batter and ensure jam is warm for easy filling. Store in an airtight container.

Tried this recipe?

Let us know how it was!