This is a quick and easy idea for Halloween cupcakes. We're using cake mix for the cupcakes, cream cheese frosting and strawberry sauce for the topping. You can make it all from scratch or use store-bought pantry staples and have more time for costumes and trick-or-treating.
Quick Halloween cupcake
Halloween night is big and fun and we want to make themed goodies and also have time to enjoy ourselves with family and friends.
This is the type of recipe that comes together quickly and is delicious for kids and adults alike, similar to the Halloween brownies, Halloween bark and even red jello shots (or cups if you omit the vodka and make them kid-friendly).
- Quick and easy: if you use store-bought ingredients, you can have them ready in a couple of hours; most of it will be waiting for the cupcake to cool down completely.
- Make in advance: even if you choose the homemade from scratch route for the components, they keep well for days in the fridge and freezer.
- Delicious: all the flavors in these simple cupcakes are crowd-pleasers so you can't go wrong.
Ingredient list
- Red velvet cake mix: all the popular brands have one like Betty Crocker's red velvet to Duncan Hines signature red velvet mix.
- Cream cheese frosting: there are several you can buy, like Pillsbury cream cheese frosting, Duncan Hines whipped cream cheese and Betty Crockers cream cheese frosting.
- Strawberry sauce: make sure it's seedless, like Diablo strawberry dessert sauce.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Cupcakes: use chocolate cake mix instead of red. Or use a homemade red velvet or chocolate cupcake recipe.
- Homemade cream cheese frosting: it's very easy and quick to make.
- Fake blood drizzle: make homemade seedless strawberry or raspberry sauce. Or strain raspberry jam and add a little water or lemon juice to thin it out enough so it drips.
- Make a 'bloody' cake: use a sheet cake pan, add a layer of frosting and drizzle the sauce over.
- Add other Halloween decorations like candy eyes, glass shards or fake knives.
How to make 'bloody' Halloween cupcakes
Bake cake mix according to package directions. Let them cool completely before frosting them.
How far in advance should you assemble them? I frost them no more than 1 hour before, to give the topping time to dry while keeping the drizzle in place.
If you have the piping bag and sauce ready, you can assemble them in batches as they're consumed. It depends on where you're serving them.
The frosting and drizzle
- Cream cheese frosting is the best option, as it stays at room temperature. Buttercream can also be used, but it's trickier.
- Fake blood drizzle: the easiest option is a raspberry or strawberry sauce from the grocery store.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead: all three components can be made in advance. If making more than 3 days before, freeze the cupcakes. The frosting and sauce keep well in the fridge for a few weeks.
- From scratch Halloween cupcakes: use all homemade ingredients. Red velvet cake (or chocolate) made into cupcakes, cream cheese frosting and seedless raspberry sauce made by straining jam and diluting it with some lemon juice until it's drippable.
Related recipes you might like:
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Bloody Red Velvet Cupcakes (Halloween)
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Ingredients
- 1 box red velvet cake mix, For homemade, see Notes below.
- 4 cups cream cheese frosting, you might use more or less
- 1 cup strawberry sauce, or raspberry (seedless), homemade or store-bought
Instructions
- Preheat oven to 350°F (180°C).
- Prepare 1 box red velvet cake mix according to package directions using cupcake liners.
- Bake until a cake tester or toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
To assemble:
- Pipe 4 cups cream cheese frosting on top of the cupcakes, using a star or plain piping tip.
- Drizzle some 1 cup strawberry sauce from the top with a spoon, letting it drip down the sides.
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