Bloody Cupcakes with Strawberry Coulis and Vanilla Buttercream Recipe

If you’re looking for a show-stopping treat that combines classic flavors with a fun, spooky twist, you have to try my Bloody Cupcakes with Strawberry Coulis and Vanilla Buttercream Recipe. These cupcakes aren’t just adorable – they’re downright delicious, with tender vanilla cake, creamy buttercream frosting, and a luscious, “bloody” strawberry filling that oozes out when you bite in. I can’t wait to share all the tips and tricks I’ve picked up to make sure your batch turns out perfect every time!

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Ingredients You’ll Need

Every ingredient plays its part to make these cupcakes truly special. I always suggest using good-quality vanilla extract and fresh or properly thawed strawberries to get the best flavor out of your Bloody Cupcakes with Strawberry Coulis and Vanilla Buttercream Recipe.

• Flour: Use all-purpose flour that’s been sifted lightly for a tender crumb.
• Baking Powder: Fresh baking powder ensures your cupcakes rise just right.
• Salt: Balances the sweetness and enhances flavors.
• Butter (room temperature): Makes your cupcakes moist and rich; room temperature is key for smooth mixing.
• Sugar: Granulated sugar sweetens the cupcake batter perfectly.
• Buttermilk: This adds moisture and a gentle tang, making the cupcakes fluffy and tender.
• Vanilla Extract: Pure vanilla gives the cupcakes a warm, cozy flavor.
• Eggs: Help bind everything together and add structure.
• Powdered Sugar: For silky smooth buttercream frosting.
• Unsalted Butter (for frosting): Softened butter ensures a creamy consistency without overpowering saltiness.
• Heavy Cream: Adds extra richness and helps achieve the perfect buttercream texture.
• Strawberries: Fresh or thawed frozen strawberries work great for the coulis.
• Cornstarch: Helps thicken the strawberry coulis to a perfect consistency for filling.
• Water & Sugar: Balance the coulis for sweetness and texture.

Variations

I love how versatile this recipe is. You can easily tweak the flavors or even dietary needs to suit your mood or your guests’ preferences. Don’t be afraid to play around!

• Try a Chocolate Version: I once swapped some flour for cocoa powder, and it created an irresistible chocolate cupcake base that paired beautifully with the coulis and buttercream.
• Dairy-Free Swap: Use coconut oil instead of butter and a dairy-free milk alternative with a spoonful of vinegar in place of buttermilk to make it vegan-friendly.
• Spiced Up: Adding a pinch of cinnamon or cardamom to the batter brought a lovely warmth that my family adored.
• Berry Mix: You can blend strawberries with raspberries or cherries for a different kind of “bloody” effect with a richer flavor.

How to Make Bloody Cupcakes with Strawberry Coulis and Vanilla Buttercream Recipe

Step 1: Prep Your Batter Like a Pro

Start by preheating your oven to 375°F and lining your muffin tin with cupcake liners to prevent sticking. In a bowl, whisk together the flour, baking powder, and salt — this ensures everything is evenly distributed and prevents any clumps of baking powder in your cupcakes. In a separate larger bowl, cream the butter and sugar using a hand or stand mixer on medium-high speed for about 3-4 minutes until it’s pale and fluffy. This step is key for light cupcakes. Add your eggs one at a time, mixing well after each one to avoid curdling. Then alternate adding your buttermilk and dry ingredients, starting and ending with the flour mixture. This helps maintain the batter’s smooth texture. Finish by folding in the vanilla extract.

Step 2: Bake Your Cupcakes

Divide the batter evenly into the muffin cups, filling each about ¾ full to give room for rising without spilling over. Bake for 16-19 minutes, or until the cupcakes spring back gently when touched. I’ve learned that opening the oven door too soon can cause them to deflate, so resist that urge! Let them cool completely on a wire rack before moving on to the next step—rushing this can make buttery frosting melt.

Step 3: Whip Up the Vanilla Buttercream

In your mixer, beat together the room temperature butter and powdered sugar on high speed until fluffy—this usually takes about 3-5 minutes. Slowly add the vanilla extract, salt, and heavy cream, adjusting the cream to get a smooth and spreadable consistency. If it feels too stiff, a splash more cream will help; too soft? Add a bit more powdered sugar. This buttercream is what makes these cupcakes extra dreamy, trust me.

Step 4: Make the Strawberry Coulis

Place fresh or thawed strawberries, sugar, and water in a saucepan over medium heat. As it comes to a boil, reduce the heat and cover, letting the strawberries soften for about 8-10 minutes. I always taste here and add a bit more sugar if it’s too tart—this step is crucial for balanced flavor. In a small bowl, mix the cornstarch with water until dissolved, then stir it into the strawberry mixture. Cook a few more minutes until thickened. Once thick, remove from heat and blend until silky-smooth. Chill completely before filling your cupcakes. The best part? This coulis looks like real “blood” – so perfect for Halloween or a spooky surprise!

Step 5: Assemble Your Bloody Cupcakes

When cupcakes are cooled, use a small knife or a cupcake corer to remove the center of each cupcake and fill it generously with the strawberry coulis using a syringe or turkey baster. Then frost generously with vanilla buttercream. For the dramatic finishing touch, drizzle a little coulis right on top of the frosting and secure a coulis-filled syringe for that ooey-gooey effect. Watching your guests’ faces light up is honestly one of my favorite moments when making this recipe!

How to Serve Bloody Cupcakes with Strawberry Coulis and Vanilla Buttercream Recipe

Garnishes

I like to keep it simple but striking: a dusting of edible glitter or some fresh strawberry slices on the side looks beautiful and adds a fresh touch. For Halloween, little edible candy eyes or sugar spiders amplify the fun vibes. Whatever you choose, just keep those garnishes complementary to not overpower the lovely vanilla and strawberry flavors.

Side Dishes

These cupcakes shine as a dessert on their own, but if you’re serving a party, pairing them with a light fruit salad or a crisp green salad balances the sweetness nicely. I’ve also found a cup of spiced tea or freshly brewed coffee pairs perfectly with the richness of the buttercream and the tartness of the coulis.

Creative Ways to Present

I once arranged the cupcakes on a platter with a drizzle of extra coulis artfully smeared across the plate, then put small plastic spiders and faux cobwebs around for a Halloween party—it was a huge hit! You can also serve them in little mini cake stands topped with decorative toppers or sprinkle them with crushed freeze-dried strawberries for a bit of texture.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover cupcakes in an airtight container in the fridge—because of the buttercream, refrigeration is best. They’ll stay fresh for up to 3 days, although honestly, they rarely last that long in my house!

Freezing

I’ve frozen unfrosted cupcake bases successfully by wrapping them tightly in plastic wrap and then placing them in freezer bags. When ready, let them thaw overnight in the fridge before filling and frosting. The coulis doesn’t freeze as well alone, so I don’t recommend freezing already filled cupcakes.

Reheating

If you want warm cupcakes, quickly microwave for about 10 seconds—enough to warm the cake but not melt the buttercream. I usually remove the buttercream first if I’m reheating larger batches, then refrost once warmed for the best texture.

FAQs

Final Thoughts

I absolutely love how this Bloody Cupcakes with Strawberry Coulis and Vanilla Buttercream Recipe turns out every single time. When I first tried it, I was stunned at how the simple elements—vanilla cake, creamy frosting, and fruity filling—come together to create something so decadent and fun. Whether you’re making them for a festive Halloween party, a special occasion, or just because, you’ll find it’s a crowd-pleaser that’s as delightful to make as it is to eat. Give this recipe a try—I promise, you won’t regret it! And don’t forget to have fun with the “bloody” presentation; it’s half the joy of this delicious treat.

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