Bloody Halloween Cupcakes are easy to make and deliciously spooky with raspberry jam edible fake blood (made without corn syrup!), vanilla buttercream, and soft, tender yellow cake.
Preheat the oven to 350F. Line a cupcake pan with 8 paper liners.
Use a handheld electric mixer to cream together the butter and sugar in a large bowl. Beat in the egg, vanilla, almond extract, and sour cream until smooth. Add the dry ingredients and beat to combine.
Scoop the batter into the prepared cupcake pan.
Bake until a toothpick inserted in the center comes out clean, about 18 to 22 minutes.
For the Frosting:
Use a handheld electric mixer to cream the butter in a large bowl. Beat in the vanilla and salt, and then the powdered sugar. While beating, add the milk a little at a time so that it forms frosting.
For the Fake Blood:
Stir together all ingredients in a small bowl until well-combined. Add more red and/or blue food coloring to achieve the right color.
To Assemble the Cupcakes:
Frost the cupcakes once they’re cool.
Fill each syringe with Fake Edible Blood.
Drizzle a little bit of the Fake Blood on top of each cupcake, and then insert 1 bloody syringe into each cupcake.
Video
Notes
How to Store Halloween Cupcakes
Unfrosted Cupcakes: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. After that, move them to the fridge for up to an additional 3 days.
Frosted Cupcakes: Once the cupcakes are frosted, store them in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before serving to soften the frosting.
Decorated Cupcakes: Once the cupcakes are decorated with the edible fake blood, serve them within 4 hours. After that, the fake blood can start to seep into the frosting.