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4.8 from 24 votes

Bloody Cupcakes

Bloody Cupcakes - the perfect Halloween Treat for a party! Vanilla cupcakes with vanilla buttercream filled with strawberry coulis. Decadent and original!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Calories: 420 kcal
Course: Dessert
Cuisine: American

Ingredients

For Vanilla Cupcakes
  • 2 Cups flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1 stick of butter at room temperature
  • 1/2 Cup + 2 Tablespoons of sugar
  • 1 Cup buttermilk
  • 1 Teaspoon vanilla
  • 2 eggs
For Vanilla Buttercream
  • 3 cups powdered sugar
  • 1 cup unsalted butter (2 sticks) at room temperature
  • 2 tablespoons heavy cream
  • 1/4 Teaspoon salt
  • 1 teaspoons pure vanilla extract
For Strawberry Coulis
  • 1 Pint strawberries whole (fresh or frozen)
  • 2 Tablespoons sugar
  • 2 Tablespoons Water + plus more for cooking
  • 2 Tablespoons cornstarch

Instructions

    Cup of Yum
  1. For Vanilla Cupcakes
  2. Preheat Oven to 375 Degrees Fahrenheit
  3. Line a 12 muffin tin with muffin liners
  4. In a bowl place the flour, salt and baking powder. Mix
  5. In another bowl, place the butter and sugar. Mix with a mixer on medium high speed for 3-4 minutes
  6. Add the eggs one at a time and mix well after each addition
  7. Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well
  8. Finally add the vanilla extract
  9. Divide de batter between the muffin tins filling them ¾ of the way
  10. Bake for 16-19 minutes or until springy to the touch
  11. Remove from heat and let the cupcakes cool on a cooling rack
  12. For Vanilla Buttercream
  13. In a mixer, add the butter and sugar and mix on high speed until the mixture becomes fluffy
  14. Add the vanilla, salt and heavy cream slowly until desired consistency is reached
  15. For Strawberry Coulis
  16. In a heavy saucepan, place the strawberries, sugar and 2 tablespoons of water. Cook on medium heat until the mixture starts to boil. Lower the heat
  17. Cover and cook until the strawberries are tender. About 8-10 minutes. Taste for sweetness. If the mixture is too tart add a tablespoon more of sugar
  18. In a small bowl place 2 tablespoons of water and 2 tablespoons of cornstarch. Mix until the cornstarch has dissolved
  19. Pour the cornstarch mixture over the strawberry until the coulis thickens
  20. Remove from heat and let it cool
  21. Place the mixture in the blender or food processor. Blend until smooth
  22. Let it cool completely
  23. Assembly
  24. Place cooled cupcakes on a rack
  25. With a syringe or a turkey baster, fill the cupcake centers with strawberry coulis
  26. Frost with buttercream
  27. Sprinkle some coulis on top of the buttercream
  28. Fill syringes with coulis and place them on top of the cupcake
  29. Enjoy!

Notes

  • Coulis can be made a day in advance and kept in the fridge until ready to use. If the mixture appears to thick, thin it out with a bit of water.

Nutrition Information

Serving 1cupcake Calories 420kcal (21%) Carbohydrates 61g (20%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 73mg (24%) Sodium 182mg (8%) Potassium 191mg (5%) Fiber 1g (4%) Sugar 42g (84%) Vitamin A 585IU (12%) Vitamin C 23.2mg (26%) Calcium 72mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 420

% Daily Value*

Serving 1cupcake
Calories 420kcal 21%
Carbohydrates 61g 20%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 73mg 24%
Sodium 182mg 8%
Potassium 191mg 4%
Fiber 1g 4%
Sugar 42g 84%
Vitamin A 585IU 12%
Vitamin C 23.2mg 26%
Calcium 72mg 7%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.