Halloween is the time of year when all the creepy, fun, and tasty things come together. There are a lot of scary things to do on Halloween, like dressing up and going to haunted houses. But let’s be honest, the best part is always the Halloween treats. Red Velvet Cupcakes with “Blood” Frosting and Graveyard Pudding Cups are the best way to impress your family or friends if you’re throwing a party or just want to surprise them with something fun.

These desserts are not only delicious, but they also make great decorations that will make your table look spooky right away. The best thing? They’re simple to make, can be changed to fit your needs, and will wow guests of all ages.

In this blog, we’ll show you step-by-step how to make these Halloween treats, give you tips on how to decorate them to make them look scary-real, and even give you healthier options so you can enjoy them without feeling guilty.

🎃 What Are Red Velvet Cupcakes with “Blood” Frosting and Graveyard Pudding Cups?

These Halloween desserts are meant to be just as tasty as they are pretty.

Red Velvet Cupcakes with “Blood” Frosting are rich, moist cupcakes with cream cheese frosting on top and a dramatic red “blood” glaze on top. The effect is scary but really good.

Graveyard Pudding Cups are desserts made of layers of chocolate pudding and topped with cookie “dirt,” candy bones, and gummy worms. They look like little graveyards that you can eat.

Together, they make the perfect pairing for your Halloween dessert table.

Red Velvet Cupcakes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

For the Cupcakes

• 1 ¼ cups all-purpose flour
• 1 tbsp cocoa powder unsweetened
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp vinegar apple cider or white

For the Frosting:

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

For the "Blood" Drizzle:

• ½ cup corn syrup
• 2 tbsp red food coloring
• 1 tsp cocoa powder for depth of color

To Make Graveyard Pudding Cups

• 2 cups cold milk
• 1 box instant chocolate pudding mix
• 1 cup whipped topping Cool Whip or homemade
• 1 package Oreo cookies crushed for “dirt”
• Milano cookies or graham crackers for tombstones
• Gummy worms candy bones, or candy pumpkins for decoration

Method

 

Steps to Make the Cupcakes

1. Preheat Oven: Heat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking soda, and salt.
3. Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
4. Add Wet Ingredients: Mix in buttermilk, vanilla, vinegar, and red food coloring until smooth.
5. Combine Batter: Slowly add dry ingredients into wet, mixing gently.
6. Bake: Fill cupcake liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
7. Make Frosting: Beat cream cheese and butter together until creamy. Slowly add powdered sugar and vanilla until fluffy.
8. Decorate: Frost cooled cupcakes, then drizzle with the prepared “blood” mixture for a spooky effect.

To Make Graveyard Pudding Cups

1. Make Pudding: Whisk together pudding mix and milk until thickened. Fold in whipped topping for a creamy texture.
2. Layer Cups: In small clear cups, layer pudding at the bottom, then crushed Oreos on top to look like dirt. Repeat layers if desired. ones, and pumpkins for a graveyard look.
3. Chill & Serve: Refrigerate for at least 30 minutes before serving for the best texture.

👻 What Are Some Tips for Decorating the Cupcakes and Pudding Cups?

🩸 How to Make the “Blood” Frosting Look Realistic?

• Use corn syrup + food coloring for a glossy, dripping effect.
• Add a touch of cocoa powder to make the color deeper and more realistic.
• Let it drip naturally over the frosting instead of spreading it.

🎃 What Halloween-Themed Decorations Can You Use?

• Candy spiders, edible eyes, or cupcake knife toppers.
• Pudding cups with marshmallow ghosts, tiny skeleton hands, or candy bats.
• Black cupcake liners and serving cups with a theme to add style.

What Are the Nutritional Values of These Treats?

Like most festive desserts, these aren’t exactly health foods — but hey, it’s Halloween!

🧁 Red Velvet Cupcakes with Blood Frosting (per cupcake)

• Calories: ~320
• Fat: 15g
• Sugar: 32g
• Sodium: 210mg

⚰️ Graveyard Pudding Cups (per serving)

• Calories: ~280
• Fat: 10g
• Sugar: 26g
• Sodium: 180mg

Are There Any Healthier Alternatives to These Treats?

Yes! You can absolutely make lighter versions without losing the spooky fun.

Healthier Ingredient Substitutions

• Use whole wheat or almond flour instead of all-purpose.
• Replace butter with Greek yogurt or coconut oil.
• Swap sugar for coconut sugar, maple syrup, or monk fruit sweetener.
• Choose low-fat cream cheese for frosting.

🌱 Vegan & Gluten-Free Options

• Vegan: Use plant-based milk, vegan butter, and dairy-free cream cheese.
• Gluten-Free: Use gluten-free flour and certified GF cookies for pudding cups.
• Vegan whipped cream and natural food dyes also work perfectly for a Halloween vibe.

Frequently Asked Questions For Red Velvet Cupcakes

1) Why does this recipe use both buttermilk and vinegar — can I skip one?

• Buttermilk and vinegar add acidity that reacts with the baking soda to give the cupcakes a tender, slightly tangy crumb and good lift. If you skip both you’ll lose that mild tang and some of the chemical reaction that helps texture.

• If you don’t have buttermilk, you can make a quick substitute (milk + 1 tsp lemon juice or vinegar, rest 5–10 minutes) and still keep the vinegar called for in the recipe for that classic red velvet bite.

2) The recipe uses 2 tablespoons of red food coloring — can I use natural colour instead?

• Yes, but expect a different look/flavour. Natural options: beet powder or concentrated beet juice (very small amounts), freeze-dried raspberry powder, or powdered hibiscus for tint.

• These can mute the vivid red and may add a faint earthy or fruity note. If you use a liquid natural dye (like beet juice), reduce other liquids slightly because it adds moisture.

• Another trick is to use less artificial dye but deepen the colour visually by increasing the cocoa slightly

3) How do I make the “blood” drizzle glossy and realistic without it running all over?

• The recipe’s glossy drizzle is corn syrup + red coloring + a touch of cocoa for depth (the corn syrup gives shine and controlled flow). Warm the corn syrup slightly, whisk in coloring and a little cocoa, then transfer to a squeeze bottle or small spoon.

• Drizzle slowly and let gravity do the work — don’t flood the cupcake. If it’s too runny, pop the bottle in the fridge for 5–10 minutes so it thickens a bit before piping.

• Apply the drizzle after the frosting has set a little so the “blood” sits on top and drips naturally.

4) My cupcakes sometimes sink in the middle — what are the likely causes and fixes?

• Common causes: over-mixing (which weakens structure), overfilling liners, under- or over-baking, or sudden temperature changes.

• Fixes: fill liners about 2/3 full (as the recipe directs), mix batter just until combined (don’t overwork once flour is added), bake in a fully preheated oven and start checking at the low end of the time (the recipe suggests 18–20 minutes), and avoid opening the oven early.

• Let cupcakes cool in the pan briefly, then move to a rack to finish cooling to avoid steam collapse.

5) Can I make these cupcakes vegan or gluten-free without losing the texture?

Yes — and the recipe even lists options.

• For vegan: swap plant milk + 1 tsp vinegar for buttermilk, use flax or chia “eggs” (1 tbsp ground flax + 3 tbsp water = 1 egg), and use vegan butter and dairy-free cream cheese for the frosting.

• For gluten-free: use a tested 1:1 gluten-free flour blend (with xanthan gum if it’s not included) — expect a slightly different crumb and possibly minor tweaks to liquid. Always test small batches first and then adjust batter thickness as needed.

6) What’s the best way to frost and decorate for a spooky Halloween look (without making a mess)?

• Start with a stable cream-cheese frosting (recipe: softened cream cheese + butter + powdered sugar + vanilla). Chill the frosted cupcakes briefly so the frosting firms.

• Pipe a simple swirl, then use a squeeze bottle to drip the corn-syrup “blood” so it pools and drips in controlled lines. Add finishing touches (edible eyes, mini gummy worms, black sprinkles, or cookie tombstones) after the drizzle sets.

• For dramatic contrast, use black cupcake liners or cocoa dusting around the base.

7) How should I store or make these ahead — can I freeze them?

• Because the frosting is cream cheese-based, refrigerate assembled cupcakes in an airtight container for 2–3 days (bring to room temperature before serving for best flavour).

• You can freeze unfrosted baked cupcakes (cool completely, wrap individually, freeze), then thaw and frost when needed. Alternatively, freeze frosted cupcakes on a tray, then transfer to a bag once firm — thaw in the fridge to protect frosting texture.

• The recipe’s pudding cups note chilling for best texture, so the same chilled-care applies when dairy toppings are involved.

Final Thoughts

It’s not just about candy on Halloween; it’s also about making memories. You can add spooky charm and great taste to your table with Red Velvet Cupcakes with “Blood” Frosting and Graveyard Pudding Cups. You can change these recipes to make them healthier or vegan. They are also fun to decorate and easy to follow.

This Halloween, make your kitchen into a haunted bakery and watch your guests’ faces light up (and maybe scream a little) when they see these scary but delicious treats. 👻🎂

“Discover more spine-chilling Halloween recipes for endless spooky inspiration!”