Bloody Cupcakes: Vanilla Cupcakes Filled with Strawberry Coulis and Buttercream Frosting Recipe

If you’re looking for a dessert that’s as fun to make as it is to eat, you’re going to love this Bloody Cupcakes: Vanilla Cupcakes Filled with Strawberry Coulis and Buttercream Frosting Recipe. Trust me, these cupcakes have quickly become one of my go-to treats, especially when I want something that feels a little special and a little decadent. The burst of strawberry coulis inside pairs so perfectly with the fluffy vanilla base and the creamy buttercream frosting—it’s like a party in every bite. Stick with me, and I’ll walk you through every step to make sure your cupcakes come out just right.

this …

Ingredients You’ll Need

These ingredients come together beautifully to create a moist cupcake with a luscious strawberry center and silky buttercream frosting. Most are pantry staples, but fresh strawberries really make the coulis shine, so pick ripe ones when you can.

• Flour: Use all-purpose for a balanced texture; sift it for a light cupcake crumb.
• Baking Powder: This gives your cupcakes the rise and fluffiness you want.
• Salt: Just a pinch to enhance all the sweet flavors.
• Butter (room temperature): Softened butter blends smoothly for a tender crumb and rich frosting.
• Sugar: Both granulated and powdered sugar are used – granulated for the batter’s sweetness, powdered for the silky buttercream.
• Buttermilk: Adds moisture and a subtle tang that balances the sweetness.
• Vanilla Extract: Pure vanilla is key here to amplify the cupcake’s flavor.
• Eggs: They provide structure and richness.
• Heavy Cream: Added to the frosting for a luscious, spreadable texture.
• Strawberries: Fresh or frozen works fine – fresh will give you the best flavor for the coulis.
• Cornstarch: Thickens the strawberry coulis so it doesn’t run out when you bite into the cupcake.
• Water: Used in the coulis to help cook down the fruit and dissolve the cornstarch.

Variations

I love how easy it is to customize this Bloody Cupcakes: Vanilla Cupcakes Filled with Strawberry Coulis and Buttercream Frosting Recipe. You can switch things up depending on the occasion or what you have on hand, so don’t be afraid to get creative!

• Berry Twist: I once swapped strawberries for raspberries in the coulis for a tangier kick, and my family went crazy for it.
• Dairy-Free Option: Try coconut cream in place of heavy cream in the frosting for a delicious vegan-friendly frosting.
• Chocolate Cupcakes: For a richer base, swap some flour with cocoa powder—chocolate and strawberry combo always wins hearts.
• Spiced Variation: Add a pinch of cinnamon or cardamom to the batter for a warm, cozy flavor profile.

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

Step 1: Prep and Mix Your Cupcake Batter

First things first, preheat your oven to 375°F and line your 12-cup muffin tin with liners. In a bowl, whisk together the flour, salt, and baking powder—this dry mix is the foundation of your cupcakes. In a separate bowl, beat your softened butter and sugar on medium-high with a mixer for about 3-4 minutes until it’s light and fluffy. This step makes a world of difference for that tender crumb! One by one, add the eggs, mixing well after each. Then, you alternate adding the buttermilk and flour mixture—starting and ending with flour—with 2 or 3 additions so everything blends beautifully without overmixing. Finish with the vanilla extract for that warm, classic flavor.

Step 2: Bake and Cool Your Cupcakes

Divide the batter evenly among the muffin cups, filling them about ¾ full—I like to use a cookie scoop for this to keep things tidy. Bake for 16-19 minutes at 375°F until the tops spring back when gently pressed. Don’t open the oven too soon, or your cupcakes might sink! Once done, transfer them to a cooling rack and let them cool completely before filling. Patience here pays off because warm cupcakes can make the filling run or melt your frosting later.

Step 3: Whip Up the Strawberry Coulis

In a saucepan, combine your strawberries, sugar, and 2 tablespoons of water. Cook over medium heat until it boils, then reduce heat and cover for about 8-10 minutes until the strawberries soften and release their juice. Taste it and add a bit more sugar if it’s too tart; you want that sweet-tart balance to shine through. Meanwhile, in a small bowl, dissolve cornstarch in water and stir this into the strawberry mixture to thicken it. Once thickened, remove from heat, let it cool, then blend until smooth. This coulis is the real star filling and keeps your cupcakes juicy without being soggy.

Step 4: Make the Silky Vanilla Buttercream

Beat room-temperature butter and powdered sugar on high until it’s fluffy and light in color—this usually takes around 3-5 minutes. Slowly add vanilla extract, salt, and heavy cream a little at a time until it reaches your desired consistency. I like mine soft enough to pipe but firm enough to hold shape. If it’s too thick, a bit more cream helps; too loose, add a tad more powdered sugar.

Step 5: Assemble Your Bloody Cupcakes

Once your cupcakes have cooled, use a syringe or turkey baster to hollow out the centers and fill them with the strawberry coulis. This step is what makes these cupcakes incredibly special—and a little bit spooky if you’re celebrating Halloween! Top each with a generous dollop or piped swirl of vanilla buttercream. For an extra bloody effect, drizzle some coulis over the frosting and, if you’re feeling fancy, fill mini syringes with coulis and place them on top for that wow factor. These are sure to be the centerpiece of any dessert table.

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

Garnishes

I like to keep things simple with just a little extra coulis drizzle on top and those mini syringes filled with coulis for a dramatic effect. Fresh whole strawberries or edible flowers also add a nice pop of color if you want to dress these up for a party.

Side Dishes

These cupcakes are a dessert star on their own, but I often pair them with a light mixed green salad with a tangy vinaigrette during parties to balance the sweetness. Also, a hot cup of tea or a chilled glass of sparkling water works wonders to refresh the palate.

Creative Ways to Present

For Halloween, I’ve set them up on a platter with some edible “spiderweb” icing decoration and a handful of red candy “blood drops” scattered around. Another time, I presented them in individual clear cupcake boxes tied with pink ribbons for gifting, and they were a huge hit at a birthday party.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cupcakes in an airtight container in the fridge to keep the buttercream fresh and the coulis from spoiling. They’ll stay delicious for 3-4 days, but I recommend bringing them back to room temperature before serving for the best texture.

Freezing

If I want to make these ahead of time, I freeze the unfrosted cupcakes separately and the coulis in small containers. After thawing, I fill and frost them fresh. Freezing frosted cupcakes can sometimes affect the texture of the buttercream, so I prefer frosting after thawing when possible.

Reheating

To enjoy leftover cupcakes, I take them out of the fridge and let them sit at room temperature for about 30 minutes. If they’re cool, I sometimes warm them very gently in the microwave for 5-7 seconds, just enough to soften the cake without melting the frosting.

FAQs

Final Thoughts

I absolutely love how this Bloody Cupcakes: Vanilla Cupcakes Filled with Strawberry Coulis and Buttercream Frosting Recipe turns out every single time. It’s one of those recipes that impresses guests but feels comforting and familiar for family. When I first tried making these, I was amazed at how the simple addition of strawberry coulis inside a classic vanilla cupcake elevated the whole experience. I hope you enjoy making and sharing these as much as I do—they really bring a smile and maybe even a little bit of surprise with that “bloody” center! So go ahead, get baking, and have fun with these delightful treats.

Print