1. What’s the best Halloween vampire bite cupcakes recipe?

The best recipe keeps things simple without sacrificing drama. You’ll want a moist chocolate cupcake base, a tart raspberry or strawberry jam for the bloody center, and a smooth red buttercream frosting to tie it all together. Our version uses everyday pantry ingredients, no boxed shortcuts, and takes less than an hour to make. The key is balance — spooky looks with a flavor everyone loves. Whether you're baking for kids or a Halloween dinner party, these cupcakes will stand out.

2. Are Halloween vampire bite cupcakes easy to make?

Yes, absolutely. These cupcakes look theatrical but are surprisingly beginner-friendly. No special tools required just a cupcake tin, mixing bowls, and a small knife to core the centers. You can simplify further by prepping the frosting in advance or using store-bought jam. Even with minimal experience, you'll nail the spooky presentation. It’s the perfect “wow” dessert that doesn’t take hours to assemble.

3. Can I make these cupcakes in advance?

You can! Bake the cupcakes a day or two ahead and store them unfrosted in an airtight container at room temperature. Fill and frost them the day of your event to keep everything fresh. If you’re planning ahead for a party, freeze the unfrosted cupcakes and thaw them before decorating. This trick saves time while keeping your Halloween vampire bite cupcakes tasting bakery-fresh.

4. What can I use instead of jam for the filling?

No jam? No problem. You can substitute cherry pie filling, strawberry sauce, or even a homemade berry compote. Some bakers use red-dyed vanilla pudding or thinned raspberry preserves. The goal is a vibrant red filling that mimics a vampire bite. As long as it’s sweet, spreadable, and bold in color, it’ll work beautifully in your Halloween vampire bite cupcakes .

Halloween Vampire Bite Cupcakes – 5 Scary-Good Reasons

Description

Moist chocolate cupcakes filled with raspberry jam and topped with rich red frosting. These Halloween vampire bite cupcakes are spooky, sweet, and quick to make.

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract

For the Blood Red Filling:

1 cup raspberry or strawberry jam
Optional: Fresh raspberries for garnish

For the Frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Red food coloring

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Instructions

Preheat to 350°F (175°C) and line a cupcake pan with paper liners.
Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
Mix eggs, oil, buttermilk, and vanilla in another bowl.
Gradually add wet ingredients to dry, stirring until just combined.
Fill liners and bake for 18–20 minutes until a toothpick comes out clean.
Heat jam until liquid, then set aside to cool.
Remove the center of each cupcake to create a well.
Spoon jam into each well generously.
Beat softened butter, then gradually add powdered sugar, cream, vanilla, and food coloring.
Pipe or spread frosting on top of each cupcake.
Add fresh raspberries on top for decoration.

Notes

To make ahead: Store unfrosted, unfilled cupcakes in an airtight container for up to 2 days.
Freeze base cupcakes for up to 2 months. Thaw before decorating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 29g
Sodium: 210mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg