Description
Delicious and spooky cupcakes filled with raspberry jam and topped with cream cheese frosting, perfect for Halloween celebrations.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 0.5 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup raspberry jam or fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
- In a bowl, mix the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Combine the wet and dry ingredients until smooth. Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- Use a small knife or cupcake corer to remove a bit of the center of each cupcake. Fill the holes with raspberry jam or fresh raspberries.
- In a bowl, beat together the cream cheese and butter until creamy. Gradually add in powdered sugar and vanilla extract.
- Frost the cooled cupcakes with the cream cheese mixture.
Notes
Serve at room temperature and decorate with fake spider webs for a festive touch. Make sure cupcakes are completely cooled before frosting.