If you want a Halloween dessert that’s creepy enough to make guests gasp yet delicious enough to disappear in minutes, these Halloween blood drip cupcakes are your ticket.
They’re rich red velvet cupcakes topped with silky cream cheese frosting and an edible “blood” drip that’s shockingly easy to make.
🎃 The Origin of My “Blood Drip” Cupcakes
Years ago, I hosted a horror-movie marathon with friends. I wanted a dessert that felt straight out of a spooky bakery — something that would look dramatic under candlelight.
I landed on a blood-red cupcake with glossy “blood” drips running down the frosting. The first bite shocked everyone — the red was vibrant, the flavor was decadent, and people actually took pictures before eating.
Since then, these cupcakes have been a must-make for any Halloween gathering. And just like my Spooky Spiderweb Chocolate Bark, they’ve become one of my most-requested October treats.
📝 Why You’ll Love This Recipe
Looks bakery-level but is beginner-friendly.
- The “blood” effect is quick to make — no candy thermometers required.
- Perfect for Halloween parties, haunted house events, and bake sales.
- Customizable for different spooky effects.
🛒 Ingredients You’ll Need
🧁For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring (gel preferred)
- 1 tsp vanilla extract
- 1 tsp white vinegar
🥟For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
💋For the Edible “Blood” Drip:
- ½ cup corn syrup
- 2–3 tbsp red food coloring
- 1 tsp cocoa powder (for depth of color)
🍴 Equipment You’ll Need
- Cupcake tin & liners
- Mixing bowls
- Hand or stand mixer
- Piping bag & round piping tip
- : KitchenAid Artisan Stand Mixer — cuts mixing time in half, keeps batter ultra-smooth, and is built to last decades.👉 Check the KitchenAid Artisan Stand Mixer here
👩🍳 Step-by-Step Instructions
1️⃣ Make the Cupcakes
1. Preheat oven to 350°F (175°C) and line cupcake tin with liners.
2. In a bowl, whisk flour, sugar, cocoa, baking soda, and salt.
3. In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
4. Combine wet and dry ingredients until smooth.
5. Divide batter into liners, filling ⅔ full.
6. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
2️⃣ Make the Frosting
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar and vanilla. Beat until fluffy.
3. Transfer to piping bag.
3️⃣ Pipe the Cupcakes
1. Swirl frosting onto cooled cupcakes, creating a slightly peaked top.
2. Chill cupcakes for 10 minutes before adding blood drip (this helps it cling).
4️⃣ Make the Edible Blood Drip
1. Mix corn syrup, red food coloring, and cocoa powder until glossy.
2. Adjust color as needed — add more red for vibrancy or cocoa for realism.
5️⃣ Drip the Blood
1. Using a spoon, let small amounts drip down frosting edges.
2. For a “splatter” effect, flick a clean pastry brush dipped in blood mixture over the cupcakes.
💡 Pro Party Tip: Place cupcakes next to a platter of Spooky Spiderweb Chocolate Bark for a show-stopping dessert table.
🔀 Fun Variations
- Vampire Bite Cupcakes: Use a skewer to make two puncture holes and drip blood from them.
- Zombie Brains: Frost in brain-like squiggles before adding blood.
- Glow in the Dark: Use neon red gel icing for blacklight parties.
🧊 Make Ahead & Storage
- Store cupcakes in an airtight container for up to 3 days.
- Freeze unfrosted cupcakes for up to 2 months.
- Keep “blood” mixture in the fridge for 1 week — stir before use.
💬 FAQs
- Will the blood drip stain teeth?Slightly — it’s part of the fun! But it washes out easily.
- Can I make these without food coloring?Yes, but they won’t be as dramatic. Beet powder works for a natural red tint.
- Can I use store-bought frosting?Absolutely, but homemade cream cheese frosting tastes far richer.
🛠 Expert Tip from My Kitchen
For perfect cupcake batter and frosting texture, my KitchenAid Artisan Stand Mixer is unbeatable. It’s not just a splurge — it’s a workhorse that lasts decades and makes baking almost effortless.