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Halloween Bloody Cupcakes

Turn your kitchen into a spooky Halloween lab with these Halloween Bloody Cupcakes — soft vanilla cupcakes dyed crimson red, topped with creamy frosting, edible sugar glass, and a drizzle of sweet “blood.” They’re creepy, dramatic, and surprisingly delicious — perfect for your next Halloween party or horror-movie night!
Print Recipe
Prep Time 40 minutes
Cook Time 25 minutes
1 hour
Total Time 2 hours 5 minutes
Servings 12

Ingredients
  

For the Broken Sugar Glass

  • 2 cups water
  • 1 cup light corn syrup
  • 3 ½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • Nonstick spray for greasing the sheet pan

For the Fake Blood

  • ½ cup light corn syrup
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 tablespoon red food coloring

For the Cupcakes

  • 1 box vanilla cake mix
  • 3 large eggs room temperature
  • ½ cup unsalted butter softened
  • 1 cup 2% milk
  • 1 tablespoon pure vanilla extract
  • 2 –3 tablespoons red food coloring
  • Cupcake liners

For the Frosting

  • 1 cup unsalted butter softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 –5 tablespoons heavy whipping cream

Instructions
 

Make the Sugar Glass

  • In a large saucepan, combine water, corn syrup, sugar, and cream of tartar.
  • Bring to a boil over medium-high heat, stirring constantly.
  • Attach a candy thermometer and cook until the mixture reaches 300°F (hard-crack stage).
  • Immediately pour onto a greased baking sheet and let cool overnight until completely hard.
  • Once set, carefully break into shards with the back of a spoon or small hammer.

Make the Fake Blood

  • In a bowl, whisk together corn syrup, cornstarch, and water until smooth.
  • Add red food coloring gradually, stirring until you achieve a deep, realistic red.
  • Set aside to thicken slightly.

Bake the Cupcakes

  • Preheat the oven to 350°F (175°C). Line your cupcake pan with liners.
  • In a mixing bowl, combine cake mix, butter, milk, vanilla, and eggs until smooth.
  • Add red food coloring and mix until you reach a rich, blood-red tone.
  • Fill liners ¾ full and bake for about 21 minutes, or until a toothpick comes out clean.
  • Cool completely before frosting.

Prepare the Frosting

  • In a stand mixer, beat butter until fluffy.
  • Add powdered sugar and mix on low until combined.
  • Add vanilla and heavy cream, then increase to medium-high speed until smooth and thick peaks form.
  • Scoop into a piping bag fitted with a star tip.

Decorate the Cupcakes

  • Frost each cooled cupcake generously.
  • Insert sugar glass shards gently into the frosting.
  • Drizzle with fake blood to create a “dripping” effect.
  • Chill for 15 minutes to set before serving.

Notes

  • Make Ahead: The sugar glass can be made up to 2 days in advance and stored in an airtight container.
  • Storage: Store frosted cupcakes in the fridge for up to 3 days. Add sugar glass just before serving to keep it crisp.
  • Variation: Add a drop of cherry extract to the fake blood for a sweet flavor twist.
  • Safety Tip: The sugar glass is fragile — handle carefully and avoid making shards too sharp.