Vampire Kiss Cupcakes

Mwah ha ha…. Velcome friends! I have a little something you might like, don’t be scared! Come closer, yes…. closer…. I just want to give you a little bite errr… kiss… ahhhh, mwah ha ha… isn’t that better?!

Dun dun duuuuun! It was a dark and stormy afternoon…. I was in the kitchen, baking and all of the sudden THIS happened (EEeeeEEeekk!):

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Okay okay, these decadent vanilla cupcakes with vanilla bean buttercream are sure to be the perfect spooky addition to any upcoming parties!

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Mwah ha ha…. Velcome friends! I have a little something you might like, don’t be scared! Come closer, yes…. closer…. I just want to give you a little bite errr… kiss… ahhhh, mwah ha ha… isn’t that better?!

Dun dun duuuuun! It was a dark and stormy afternoon…. I was in the kitchen, baking and all of the sudden THIS happened (EEeeeEEeekk!):

Pin

Okay okay, these decadent vanilla cupcakes with vanilla bean buttercream are sure to be the perfect spooky addition to any upcoming parties!

Recipe adapted from Brown Eyed Baker.

Ingredients

Vanilla Cupcakes

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Vanilla Bean Buttercream

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla bean paste (or extract)

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Directions

 Vanilla Cupcakes

Heat oven to 350 degrees. Whisk together all the dry ingredients. Add the wet ingredients and mix with a hand mixed until completely smooth. Scrap down the sides of the bowl if needed, you don’t want ANY lumps! Divide batter evenly for 12 cupcakes that have already been lined with cupcake liners. Cook until cupcakes are a pale golden brown. I checked mine at 20 minutes and they were done. You may need to cook them a little more, so up to 24 minutes. Make sure a toothpick inserted into the middle comes out clean, they’re done! As carefully as you can, take them out of the cupcake tin and place on a wire rack. Let them completely cool before frosting or else your frosting will just melt away!

Vanilla Bean Buttercream

With a stand-mixer, use the whisk attachment and whip the butter for 5 minutes over medium high speed. Scrap the bowl one time through the 5 minutes. Add the powdered sugar little by little on slow speed. Once all the sugar is incorporated, scrap down the sides and add the vanilla bean paste. Whip again at medium high speed for two additional minutes, mixture should be white, light and fluffy. You can store any leftover frosting in the fridge but let it come to room temperature and give it a good whip before using.

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Now, the fun part, decorating! I just bought some cheap vampire teeth at the dollar store. Placing the frosting in a bag, snip off the end and frost the, I don’t have any fancy pastry bags or tips but I think these look great like this! Poke two little holes in the cupcakes with a skewer and then kind of splatter them with red food coloring… that’s it! Super cute… err… spooky, right?!

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Thanks so much for reading!!

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5 from 1 vote

Vampire Kiss Cupcakes

Author Dana DeVolk

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

These Vampire Kiss Cupcakes are ridiculously easy to make and perfect to make for Halloween.

Servings 8 servings

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Ingredients

  

1x2x3x

• ▢ 1½ cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1½ teaspoons baking powder
• ▢ ½ teaspoon table salt
• ▢ 8 tablespoons unsalted butter 1 stick, room temperature
• ▢ ½ cup sour cream
• ▢ 1 large egg room temperature
• ▢ 2 large egg yolks room temperature
• ▢ 1½ teaspoons vanilla extract
• ▢ 1 cup 8 ounces unsalted butter, at room temperature
• ▢ 2½ cups powdered sugar
• ▢ 1 tablespoon vanilla bean paste or extract

Instructions

• Vanilla Cupcakes
• Heat oven to 350 degrees.
• Whisk together all the dry ingredients. Add the wet ingredients and mix with a hand mixed until completely smooth. Scrap down the sides of the bowl if needed, you don’t want ANY lumps!
• Divide batter evenly for 12 cupcakes that have already been lined with cupcake liners.
• Cook until cupcakes are a pale golden brown. I checked mine at 20 minutes and they were done. You may need to cook them a little more, so up to 24 minutes. Make sure a toothpick inserted into the middle comes out clean, they’re done!
• As carefully as you can, take them out of the cupcake tin and place on a wire rack.
• Let them completely cool before frosting or else your frosting will just melt away!
• Vanilla Bean Buttercream
• With a stand-mixer, use the whisk attachment and whip the butter for 5 minutes over medium high speed. Scrap the bowl one time through the 5 minutes.
• Add the powdered sugar little by little on slow speed. Once all the sugar is incorporated, scrap down the sides and add the vanilla bean paste.
• Whip again at medium high speed for two additional minutes, mixture should be white, light and fluffy.
• You can store any leftover frosting in the fridge but let it come to room temperature and give it a good whip before using.
• Now, the fun part, decorating! I just bought some cheap vampire teeth at the dollar store. Poke two little holes in the cupcakes and then kind of splatter them with red food coloring… that’s it!

Nutrition

Calories: 692kcal | Carbohydrates: 83g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 167mg | Potassium: 144mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1243IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg

Nutrition Disclaimer

Course Dessert

Cuisine American

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