What filling is best for vampire bite cupcakes?

Seedless raspberry or strawberry jam works best — it’s vibrant, smooth, and looks realistically “bloody.” You can also use cherry pie filling, red gel icing, or even a homemade berry compote if you prefer less sugar.

Can I make these cupcakes ahead of time?

Absolutely. Bake and core the cupcakes up to 2 days ahead and refrigerate them in an airtight container. Fill and frost them the day you plan to serve for the freshest texture.

Do I need a cupcake corer?

Nope! A small paring knife works just fine. Simply cut a small cone-shaped piece from the center of each cooled cupcake, fill the hole, and place part of the cone back on top to seal it.

Can I make them gluten-free or dairy-free?

Yes. Use a 1:1 gluten-free flour blend and plant-based butter and milk alternatives. The texture may vary slightly, but the spookiness will still shine.

Halloween Vampire Bite Cupcakes: 7 Spooky Secrets for Stunning Results

Name: Halloween Vampire Bite Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter (room temp); ¾ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; ½ cup milk; ½ cup raspberry or strawberry jam; 1 cup unsalted butter (for frosting); 2 ½ cups powdered sugar; 1–2 tbsp heavy cream; 1 tsp vanilla extract; Red food coloring or gel (optional)

Ingredients

Scale

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

½ cup unsalted butter (room temp)

¾ cup granulated sugar

2 large eggs

2 tsp vanilla extract

½ cup milk

½ cup raspberry or strawberry jam

1 cup unsalted butter (for frosting)

2 ½ cups powdered sugar

1–2 tbsp heavy cream

1 tsp vanilla extract

Red food coloring or gel (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Cream butter and sugar until fluffy, then beat in eggs and vanilla.

3. Mix dry ingredients separately, then add to wet mix alternating with milk.

4. Divide into cupcake liners and bake for 18–20 mins. Let cool completely.

5. Use a knife or corer to remove center of each cupcake.

6. Fill each with 1 tsp jam and replace top.

7. Beat frosting ingredients until smooth. Frost each cupcake.

8. Drizzle with extra jam or gel for “blood” effect. Decorate if desired.

Notes

Seedless jam gives the smoothest look for the “bite.”

Chocolate cupcakes also work great with this recipe.

Store in the fridge if making ahead, then bring to room temperature before serving.

Author: Chef Saly
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 30g
Sodium: 110mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg