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

Bloody Cupcakes

Bloody Cupcakes - the perfect Halloween Treat for a party! Vanilla cupcakes with vanilla buttercream filled with strawberry coulis. Decadent and original!
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 420 kcal
Author Tiffany Bendayan


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


  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!

Recipe 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 Facts
Bloody Cupcakes
Amount Per Serving (1 cupcake)
Calories 420 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 73mg24%
Sodium 182mg8%
Potassium 191mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 42g47%
Protein 4g8%
Vitamin A 585IU12%
Vitamin C 23.2mg28%
Calcium 72mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.