First off, thank you for being here—whether you’re a Halloween party planner, a horror movie lover, or just someone who loves a dramatic dessert, I’m so glad you’ve found your way to this gloriously gory bake. These Bloody Red Velvet Cupcakes with Cream Cheese Frosting and Strawberry “Blood” Sauce are here to steal the show—equal parts delicious and terrifying in the best way possible!
This recipe is everything you love about classic red velvet: moist, cocoa-kissed cupcakes with a tender crumb, crowned with velvety cream cheese frosting—and then comes the twist. A homemade strawberry sauce oozes down the sides like thick, sweet blood. It’s hauntingly good, and just wait until you see people’s faces when they bite into one. 👻
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What Are Bloody Red Velvet Cupcakes?
These cupcakes are the ultimate spooky-season dessert. They start with a rich red velvet base—fluffy, slightly tangy, with just a whisper of chocolate. Next comes the cream cheese frosting: pillowy, perfectly sweetened, and the ideal contrast to the bold red cake. But what makes them “bloody” is the luscious strawberry sauce. It drips dramatically down the sides, giving serious vampire vibes.
Perfect for Halloween parties, horror-themed birthdays, or just some eerie baking fun, these cupcakes are scary-good!
Reasons to Love This Recipe
Creepy and cute: The visual effect of the “blood” is SO satisfying.
Tried-and-true flavors: Red velvet + cream cheese = forever love.
Make-ahead friendly: Bake the cupcakes a day ahead and frost later.
Customizable: The “blood” can be as sweet or tart as you like.
Kid-approved: Fun to decorate together—and even more fun to eat!
What Do Bloody Red Velvet Cupcakes Taste Like?
Imagine a moist, soft cupcake with a subtle cocoa richness and a light tang from buttermilk. Now top that with silky-smooth cream cheese frosting and drizzle it all with fresh, fruity strawberry sauce. Each bite is layered—sweet, rich, and just a little shocking (in the best way).
And if you’re wondering: no, the strawberry sauce doesn’t overpower—it complements the red velvet like a dream.
Benefits of These Bloody Cupcakes
Impressive presentation with minimal effort
Natural ingredients in the homemade “blood” sauce
No fancy tools required—just a piping bag or spoon
Easy to double for a crowd
Perfect for themed events and easy to adapt for other holidays (red sauce for Valentine’s Day, anyone?)
Ingredients
For the Red Velvet Cupcakes:
1 1/4 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
3/4 cup granulated sugar
1 large egg, room temp
1 tsp vanilla extract
1/2 cup buttermilk
1 tsp white vinegar
1 tbsp red food coloring (gel preferred)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
For the Strawberry “Blood” Sauce:
1 cup fresh or frozen strawberries
2 tbsp granulated sugar
1 tsp lemon juice
Optional: 1 tsp cornstarch + 1 tbsp water (for thickening)
Tools You’ll Need
12-cup muffin pan
Cupcake liners
Electric mixer (hand or stand)
Mixing bowls
Spatula
Saucepan
Piping bag or zip-top bag
Small spoon or dropper for the sauce
Ingredient Swaps and Additions
No buttermilk? Add 1/2 tbsp vinegar or lemon juice to 1/2 cup milk.
Gluten-free? Use a 1:1 gluten-free baking flour.
Want extra “blood” inside? Inject a bit of sauce into the center of each cupcake before frosting!
Feeling brave? Add a dash of cayenne or chili to the strawberry sauce for a spicy surprise.
Make it a cake! Double the recipe and bake in a 9×13 pan or as two 8-inch rounds.
How to Make Bloody Red Velvet Cupcakes
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Make the Batter
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, mix oil, sugar, and egg until light and creamy. Stir in vanilla, then alternate adding dry ingredients and buttermilk. Add vinegar and red food coloring last—your batter should be a deep, rich red.
Step 3: Bake
Divide the batter evenly into the lined muffin tin. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Step 4: Prepare the Frosting
Beat the softened cream cheese and butter until fluffy. Add powdered sugar gradually, then mix in vanilla and salt. Beat until smooth and thick enough to pipe.
Step 5: Make the “Blood” Sauce
In a saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat until the strawberries break down and the sauce thickens (10–15 minutes). For extra thickness, stir in the cornstarch slurry and cook an additional 2–3 minutes. Let cool.
Step 6: Decorate
Pipe the cream cheese frosting generously on cooled cupcakes. Use a spoon or dropper to drizzle the strawberry sauce—let it drip dramatically for the full “bloody” effect!
What to Serve with These Cupcakes
A Halloween punch or blood-red berry mocktail
Dark chocolate bark with candy eyeballs
Fresh strawberries for a non-spooky balance
Black coffee or espresso for contrast
Tips for Making the Best Red Velvet Cupcakes
Don’t skip the vinegar—it reacts with baking soda for perfect rise.
Use gel food coloring for the most vibrant red.
Make sure your butter and cream cheese are truly softened for silky frosting.
If piping, chill the frosting for 15 minutes to firm up before decorating.
Want extra creepy? Top with a candy knife, edible eyeball, or sugar shard!
Storage Instructions
Store frosted cupcakes in the fridge for up to 4 days in an airtight container. Let them sit at room temperature for 20–30 minutes before serving for best texture.
The strawberry sauce can be made ahead and stored in the fridge for 5 days. If you have extra, drizzle it over ice cream or pancakes!
General Information
Yield: 12 cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
Total time: ~1 hour
Skill level: Beginner-friendly with a little flair!
FAQ
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance. Store them unfrosted in an airtight container and frost them just before serving.
Can I use a boxed red velvet mix?
You absolutely can if you’re in a rush—just jazz it up with the homemade frosting and strawberry sauce!
What if I don’t have piping bags?
No worries! A zip-top bag with the corner snipped off works just as well. Or just use a spoon and swirl the frosting on for a rustic look.
Can I use store-bought strawberry sauce?
Yes, but be sure to choose one that’s thick and not overly sweet. Homemade does give you more control over flavor and consistency.
How do I thicken my strawberry sauce?
Simmer longer, or use a cornstarch slurry (1 tsp cornstarch + 1 tbsp water). Let it cool—it thickens as it sits.
Conclusion
Whether you’re baking for a haunted house party or just want to surprise your friends with something dramatically delicious, these Bloody Red Velvet Cupcakes with Cream Cheese Frosting and Strawberry “Blood” Sauce bring spooky glam to the dessert table. They’re scary good, wildly eye-catching, and shockingly simple to make.
If you’re craving more eerie elegance in your baking, be sure to check out some of my other Halloween and fall favorites below. And don’t forget—if you make these, I need to see them!
More Recipes You’ll Love Featuring Strawberries or Spooky Themes:
Black Velvet Cake with Blackberry Frosting
Chocolate Strawberry Ghost Bites
Pumpkin Cupcakes with Marshmallow “Webs”
Share Your Creation!
Did you make these cupcakes? Tag your creepy creations on Pinterest or leave a review below—I seriously can’t wait to see your spooky spins on this recipe!
Nutritional Information (Approximate Per Cupcake)
Calories: 320
Fat: 18g
Carbohydrates: 38g
Sugar: 27g
Protein: 3g
Fiber: 1g
Now go forth and bake something terrifyingly tasty! 🧁🩸