Halloween cupcake with white frosting and red sugar glass shards on marble surface

Bloody Halloween Cupcakes (Strawberry Cheesecake with Edible Glass & Fake Blood)

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Get ready to spook and delight with these bloody Halloween cupcakes that are as fun to look at as they are irresistible to eat , moist, fluffy, and bursting with strawberry cheesecake flavor, complete with eerie edible glass shards and dramatic fake blood!

Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr

Ingredients

Cupcakes

  • 100 g (½ cup) unsalted butter, room temperature
  • 100 g (½ cup) granulated sugar
  • 1 egg, room temperature
  • 135 g (1 cup) all-purpose flour
  • Pinch of salt
  • ½ tsp baking powder
  • 135 ml (½ cup) whole milk, room temperature
  • ½ tsp white vinegar
  • ½ tsp baking soda

Fake “Blood”

  • 200 g (¾ cup) strawberry purée (fresh or frozen)
  • 50 g (¼ cup) granulated sugar (adjust to taste)
  • 10 g (1 Tbsp) freshly squeezed lemon juice

Frosting

  • 60 g (⅓ cup) full‑fat mascarpone
  • 40 g (⅓ cup) powdered sugar, sifted
  • 200 g (¾ cup) full‑fat cream cheese

Edible Glass

  • 125 g (½ cup) water
  • 170 g (¾ cup) granulated sugar
  • 75 g (~⅕ cup) glucose syrup

Note: US cup measures are approximate. Always use a digital scale for precision, baking is art and science!

Step‑by‑Step Instructions

1. Make the Edible Glass

  1. Line a baking pan with parchment paper.
  2. In a saucepan, combine water, sugar, and glucose syrup. Bring to a boil and cook until it reaches 150 °C (302 °F).
  3. Carefully pour the syrup onto the parchment and let it cool in the fridge until solid , several hours.
  4. Once hardened, gently break into shard-like pieces.

Tip: Use a candy or instant-read thermometer to hit the exact temperature. Safety first!

2. Bake the Cupcakes

  1. Preheat your oven to 175 °C (347 °F) (no fan).
  2. Beat the room‑temperature butter and sugar until pale and fluffy. Add the egg and mix until incorporated.
  3. Sift together the flour, salt, and baking powder (“dry”). Keep the milk as your “wet” ingredient.
  4. Alternate folding in dry and wet ingredients in this order: wet → dry → wet → dry. Use a rubber spatula and fold gently.
  5. Mix vinegar and baking soda in a small bowl , t will fizz. Fold immediately into the batter to keep the cupcakes soft and airy!
  6. Fill 6 cupcake liners about ¾ full. Bake for ~25 minutes, or until a skewer comes out clean. Let cool on a rack.

3. Prepare the Fake Blood

  1. In a saucepan, combine strawberry purée, sugar, and lemon juice. Cook for 10 minutes until thickened to a blood‑like consistency.
  2. Strain through a sieve for smoothness. Let cool completely before using.

4. Frosting

  1. Beat mascarpone, cream cheese, and powdered sugar until smooth and fluffy (~1–2 minutes). Don’t over mix , over beating can make it runny.

5. Assemble the Cupcakes

  1. When cupcakes are completely cooled, make a small hole in the center of each and fill with ~1 Tbsp of fake blood.
  2. Pipe a swirl of frosting using a Wilton 1M tip.
  3. Top with 2–3 edible glass shards, then drizzle with more fake blood for a gory effect.
  4. Keep refrigerated and enjoy within 2–3 days.

Pro Tips

  • Storage Swap: Store refrigerated in an airtight container for up to 3 days.
  • Mini Hack: Double the batch, freeze extras without assembly. Thaw, decorate, and serve on demand!
  • Room‑Temp Trick: Let cupcakes and frosting come to room temp before serving for the best texture.
  • Candy Safety: Crank up caution and don’t leave shards within reach of kiddos, handle with care!
Chocolate cupcakes with vanilla frosting and dripping red syrup, topped with sugar shards

Nutrition (per large cupcake)

  • Calories: 658 kcal
  • Carbohydrates: 96 g
  • Protein: 7 g
  • Fat: 31 g
  • Saturated Fat: 19 g
  • Poly‑/Monounsaturated Fat: 8 g (combined)
  • Cholesterol: 110 mg
  • Sodium: 277 mg
  • Potassium: 171 mg
  • Fiber: 1 g
  • Sugar: 63 g
  • Vitamin A: 1,085 IU
  • Vitamin C: 20 mg
  • Calcium: 113 mg
  • Iron: 1 mg

Flavor Experiments

  • Serve with a side of warm chai latte for cozy contrast.
  • Add a dollop of whipped cream or swirl in vanilla yogurt on top.
  • Sprinkle crushed walnuts over the frosting for a crunch and nuttiness.

Make It Once, Eat It All Week

  • Fridge: Store in an airtight container up to 3 days , icing firm but delicious.
  • Freeze Unassembled Cupcakes: Keep glass shards and blood separate. Thaw, assemble, and decorate fresh , perfect for party prep!
  • Best Reheat: A few seconds in the toaster oven keeps that frosting fluffy without melty mess.

Learn From Mistakes

  • I once tried piping immediately after baking , caps collapsed! Always cool completely first.
  • Extra glass shards looked cool , but one cut a guest , handle with care!
Vanilla cupcakes with white frosting, sugar glass shards, and red syrup drizzle on marble

Print
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Bloody Halloween Cupcakes

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  • Author: oussama
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
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Description

Spooky and delightful cupcakes bursting with strawberry cheesecake flavor, topped with eerie edible glass and fake blood.

Ingredients

Scale
  • 100 g (½ cup) unsalted butter, room temperature
  • 100 g (½ cup) granulated sugar
  • 1 egg, room temperature
  • 135 g (1 cup) all-purpose flour
  • Pinch of salt
  • ½ tsp baking powder
  • 135 ml (½ cup) whole milk, room temperature
  • ½ tsp white vinegar
  • ½ tsp baking soda
  • 200 g (¾ cup) strawberry purée
  • 50 g (¼ cup) granulated sugar (adjust to taste)
  • 10 g (1 Tbsp) freshly squeezed lemon juice
  • 60 g (⅓ cup) full-fat mascarpone
  • 40 g (⅓ cup) powdered sugar, sifted
  • 200 g (¾ cup) full-fat cream cheese
  • 125 g (½ cup) water
  • 170 g (¾ cup) granulated sugar
  • 75 g (~⅕ cup) glucose syrup

Instructions

  1. Make the Edible Glass: Line a baking pan with parchment paper. In a saucepan, combine water, sugar, and glucose syrup. Bring to a boil and cook until it reaches 150 °C (302 °F). Pour syrup onto parchment and let cool in fridge until solid. Once hardened, gently break into shards.
  2. Bake the Cupcakes: Preheat oven to 175 °C (347 °F). Beat butter and sugar until fluffy, then add egg and mix. Sift flour, salt, and baking powder. Alternate folding in wet and dry ingredients. Mix vinegar and baking soda, then fold into batter. Fill cupcake liners and bake for ~25 minutes. Let cool on rack.
  3. Prepare the Fake Blood: In a saucepan, combine strawberry purée, sugar, and lemon juice. Cook for 10 minutes until thickened. Strain for smoothness and let cool.
  4. Make the Frosting: Beat mascarpone, cream cheese, and powdered sugar until smooth for 1–2 minutes.
  5. Assemble the Cupcakes: Once cooled, make a hole in each cupcake and fill with fake blood. Pipe frosting on top, add shards, and drizzle with more fake blood. Refrigerate and enjoy within 2–3 days.

Notes

Store in an airtight container for up to 3 days; for best texture, let come to room temperature before serving. Handle glass shards carefully!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 658
  • Sugar: 63g
  • Sodium: 277mg
  • Fat: 31g
  • Saturated Fat: 19g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 96g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 110mg

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