Vampire Bite Cupcakes

Vampire Bite Cupcakes are my favorite spooky treat for Halloween—they look dramatic, taste delicious, and are surprisingly easy to make. These rich, moist cupcakes are filled with a vibrant red “blood” center (usually raspberry or strawberry sauce) and topped with a smooth frosting, complete with vampire “bite marks” oozing with sweet, creepy filling. They’re the perfect mix of eerie and indulgent.

Why You’ll Love This Recipe

I love how these cupcakes bring the wow factor to any Halloween spread. They look like something straight out of a vampire movie, but they’re made with simple ingredients and don’t require any fancy decorating skills. The fruity filling adds a fun twist in both flavor and appearance, and I can easily customize the base to chocolate, vanilla, or even red velvet. Whether I’m baking for a party or just for fun, these always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Unsweetened cocoa powder (if making chocolate cupcakes)

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Vegetable oil or melted butter

• Eggs (or flax eggs for a vegan version)

• Milk or non-dairy milk

• Vanilla extract

• Apple cider vinegar (for lift, especially in vegan versions)

For the “blood” filling:

• Raspberry or strawberry preserves

• Cornstarch (to thicken)

• Water

• Red food coloring (optional, for extra drama)

For the frosting:

• Butter or vegan butter (softened)

• Powdered sugar

• Vanilla extract

• Milk or plant-based milk

• Optional: a few drops of red gel for decorating the bite marks

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. I mix the dry ingredients in one bowl and the wet ingredients in another, then combine them to make a smooth batter.

3. I divide the batter evenly between the liners, filling each about ¾ full, and bake for 18–22 minutes until a toothpick comes out clean.

4. While the cupcakes cool, I make the “blood” filling by heating preserves with a little water and cornstarch until thickened. I stir in red coloring for a vivid effect and let it cool.

5. Once the cupcakes are cool, I use a small knife or cupcake corer to remove the center and spoon in the berry filling.

6. I make a simple buttercream frosting and pipe or spread it on top of the cupcakes.

7. Using a toothpick or skewer, I make two small “bite marks” on each cupcake and use a little of the filling or red gel to make it look like dripping blood.

Servings and timing

This recipe makes 12 standard cupcakes. It takes about 20 minutes to prep, 20 minutes to bake, and another 15–20 minutes for filling and decorating, so I usually have them ready in about 1 hour total.

Variations

Sometimes I make these with red velvet cupcakes for extra vampire flair, or I swap the berry filling for cherry preserves. I’ve also made a vegan version using plant-based milk, oil, and flax eggs, and it turns out just as rich. For the frosting, I occasionally add a little cream cheese for a tangy balance or swirl in cocoa for a darker vibe.

storage/reheating

I store these cupcakes in an airtight container in the fridge for up to 4 days. If I want to serve them warm-ish, I let them sit at room temperature for about 30 minutes before serving. I don’t recommend microwaving them, since it can make the filling run. They also freeze well (unfrosted and unfilled), and I decorate after thawing.

FAQs

What’s the best way to core the cupcakes?

I use a small paring knife or a cupcake corer to cut out the center, but even a teaspoon works. I don’t go too deep—just enough to hold a spoonful of filling.

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day in advance and store them unfrosted. I fill and decorate them the day I serve them for best results.

What kind of filling works best?

I like raspberry or strawberry preserves, especially when thickened slightly with cornstarch. They have the perfect blood-like texture and taste great with chocolate or vanilla.

How do I get the “bite mark” effect?

I poke two holes close together with a toothpick or skewer, then add a small dot of filling or gel and use the tip to drag it down like a blood drip.

Can I use a boxed cake mix?

Absolutely. I sometimes use a chocolate or red velvet cake mix as a shortcut and just focus on the filling and decoration for that homemade touch.

Conclusion

Vampire Bite Cupcakes are spooky, sweet, and seriously impressive. They’re easy enough to make for a last-minute Halloween dessert but fun enough to be the star of any spooky spread. With rich flavor, a gooey surprise inside, and that creepy-cute look, they’re always a hit in my kitchen—and usually gone in a flash.

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