If you’re looking for a fun and spooky treat this Halloween, you have to try my Halloween Strawberry Cupcakes with Strawberry Buttercream and “Blood” Drizzle Recipe. These cupcakes are seriously fan-freaking-tastic — light, fluffy strawberry cake topped with a luscious strawberry buttercream and finished off with a dramatic “blood” drizzle that’s perfect for any creepy celebration. Trust me, once you make these, you’ll want to whip them up every year!

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Why You’ll Love This Recipe

Bursting with Strawberry Flavor: Using both cake mix and jam amps up the strawberry goodness for a luscious taste.
Easy yet Impressive: The recipe uses a boxed cake mix for ease but adds homemade buttercream and drizzle that look stunning.
Perfect Halloween Presentation: The “blood” drizzle gives it that spooky vibe without being too complicated.
Kid- and Adult-Approved: My whole family goes crazy for these cupcakes, which is the true sign of a winner in my book.

On a white plate sitting on a white marbled surface, there is a pink brain-shaped cake with white icing shaped like brain folds on top. The cake has a bite taken out from one side, showing a light pink inside. Surrounding the cake is a red syrup, splattered and pooled unevenly around the plate, giving a messy effect. In the background to the left, a red strawberry is partially visible, and a white plate with red round spots is seen at the top right corner. A small black plastic spider is placed near the bottom right of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe balances the convenience of a store-bought strawberry cake mix with the freshness and sweetness of homemade strawberry buttercream. I recommend choosing high-quality strawberry jam and syrup to really let the flavors shine through.

Strawberry cake mix: The base of your cupcakes; saves time and provides consistent results.
Unsalted butter: Using unsalted butter helps you control salt levels in the buttercream.
Strawberry jam: Adds depth and a fresh burst of strawberry taste to the frosting.
Powdered sugar: The key to a smooth, fluffy buttercream texture.
Vanilla extract: Balances flavors nicely with a hint of warmth.
Kosher salt: Just a pinch to enhance sweetness and flavor.
Strawberry syrup: The “blood” drizzle that finishes off the look and adds a little extra strawberry zing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own from time to time depending on the crowd and what’s in season. You can easily tweak it without losing the magic — just be sure to keep that strawberry theme going strong!

Use fresh strawberries: For a fresher frosting, try pureeing fresh strawberries and mixing them into the buttercream instead of jam — it gives a subtle natural sweetness.
Make it vegan: Substitute vegan butter and use a dairy-free cake mix to make your cupcakes plant-based.
Spice it up: Add a pinch of cinnamon or pumpkin spice to the cake batter for a subtle fall flavor twist.
Chocolate twist: Mix in some mini chocolate chips into the batter or drizzle melted dark chocolate on top alongside the strawberry syrup for a richer look.

How to Make Halloween Strawberry Cupcakes with Strawberry Buttercream and “Blood” Drizzle Recipe

Step 1: Bake the Strawberry Cupcakes

This part is super straightforward — just prepare the strawberry cake mix exactly as the box directs, including the oil, water, and eggs. I like to use a standard muffin tin with cupcake liners for easy removal. Bake 24 cupcakes, then let them cool completely before moving on; you don’t want any warmth messing with your frosting consistency later!

Step 2: Whip Up Strawberry Buttercream

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium speed until it’s fluffy and smooth — this usually takes about 2–3 minutes. Then add the strawberry jam and mix until fully incorporated. As you add the powdered sugar, do it slowly, one cup at a time, while beating on medium-low speed to keep things smooth and avoid a sugar cloud! Finally, mix in the vanilla extract and a pinch of kosher salt until everything is silky and luscious.

Step 3: Frost Cupcakes with a Base Layer

Using an offset spatula, frost each cupcake with a thin layer of strawberry buttercream. This layer doesn’t need to be perfect — it’s the canvas for the “zombie brain” frosting patterns you’re about to pipe. Don’t skip this base; it helps the piped frosting stick and makes the final cupcake even prettier.

Step 4: Pipe the “Zombie Brain” Swirls

Fit a piping bag with a small round tip and fill it with the remaining buttercream. Start by piping an L-shaped line down the center of each cupcake, then fill each side with swirls and squiggles connecting to that line. It might seem a bit tricky at first, but don’t worry — the irregular shapes just add to the creepy vibe! It’s like creating little edible works of art.

Step 5: Drizzle With Strawberry “Blood” Syrup

Finally, drizzle the strawberry syrup lightly over the cupcakes for that perfect “blood” effect. I recommend adding the drizzle right before serving, as it can make the frosting a bit soggy if left too long. Arrange your cupcakes on a rimmed serving tray to keep things neat — and watch your guests’ eyes light up!

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Pro Tips for Making Halloween Strawberry Cupcakes with Strawberry Buttercream and “Blood” Drizzle Recipe

Use room temperature butter: This makes creaming easier and prevents a lumpy frosting.
Add powdered sugar gradually: This helps control frosting texture so it’s not too stiff or runny.
Practice piping on parchment paper first: It helps get comfortable with the “brain” swirl shapes before decorating cupcakes.
Drizzle just before serving: Keeps the “blood” syrup looking fresh and prevents soggy frosting.

How to Serve Halloween Strawberry Cupcakes with Strawberry Buttercream and “Blood” Drizzle Recipe

A single cupcake sits in the center of a white plate, decorated to look like a brain with two halves. The top of the cupcake is covered in shiny red icing with squiggly pale pink lines outlining the brain’s folds. Around the cupcake on the plate, there are many drops of bright red sauce that look like splatters. The plate is placed on a dark textured surface with some fresh strawberries nearby and a black spider decoration next to a white cloth with gray stripes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra fun touch, I like to sprinkle a few freeze-dried strawberry pieces on top — they add texture and intensify the strawberry flavor. Alternatively, a small candy “eyeball” or edible glitter can level up the spooky factor perfectly.

Side Dishes

These cupcakes pair beautifully with a simple glass of cold milk or even a warm cup of chai tea to balance the sweetness. For Halloween parties, I’ve served them alongside spooky-themed fruit platters or salty popcorn for a sweet-salty combo.

Creative Ways to Present

I’ve dressed up these cupcakes on black cake stands decorated with faux spiderwebs and placed small plastic spiders crawling around for a creepy-cute effect. Setting them up on a rustic wooden tray with autumn leaves works great too. Get creative by labeling them as “Zombie Brains” for extra laughs!

Make Ahead and Storage

Storing Leftovers

I usually store leftover frosted cupcakes in an airtight container in the fridge for up to 3 days. Make sure to keep them away from strong odors and let them come to room temperature before enjoying so the buttercream tastes its best.

Freezing

If you want to freeze these cupcakes, I recommend freezing them unfrosted in a single layer on a baking sheet, then transferring to a freezer bag. Thaw overnight in the fridge and frost and drizzle right before serving for the best texture and taste.

Reheating

Reheating isn’t necessary here, but if you’d like, remove the cupcakes from the fridge and let sit at room temperature for about 30 minutes before serving. This helps the buttercream soften nicely without melting.

FAQs

Can I make the strawberry buttercream without a stand mixer?

Absolutely! A hand mixer works just as well — just make sure your butter is softened to room temperature for easy creaming. Mix the butter and jam first, then gradually incorporate powdered sugar, mixing well after each addition.
What can I substitute if I don’t have strawberry syrup for the drizzle?

You can use raspberry syrup or even a simple homemade berry glaze made from fresh or frozen berries cooked down with sugar. The key is something sweet and vibrantly red to mimic the “blood” effect.
How do I keep the buttercream from melting in warm weather?

Keep the frosting and cupcakes refrigerated until just before serving. If piping in a hot kitchen, chill the buttercream briefly and avoid over-beating, which can soften it too much. You can also add a tiny bit of cornstarch to stabilize it.
Can I make mini cupcakes with this recipe?

Definitely! Just reduce the baking time by a few minutes — start checking around 10 minutes. Mini cupcakes make great bite-sized treats for parties.

Final Thoughts

I absolutely love how this Halloween Strawberry Cupcakes with Strawberry Buttercream and “Blood” Drizzle Recipe brings together ease, flavor, and festive fun all in one. When I first tried it, my family couldn’t get enough, and every year it’s a highlight of our spooky celebrations. Whether you’re baking for kids, friends, or just because you want a sweet treat with a seasonal twist, this recipe is a guaranteed crowd-pleaser. So grab that cake mix, crank up your mixer, and let’s make some deliciously creepy cupcakes you’ll be proud to share!

Halloween Strawberry Cupcakes with Strawberry Buttercream and “Blood” Drizzle Recipe

4.6 from 71 reviews

Author: Megane
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 24 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Delightfully festive Halloween Cupcakes featuring moist strawberry cake topped with a luscious homemade strawberry buttercream. These cupcakes are decorated with whimsical ‘zombie brain’ swirls and finished with a drizzle of strawberry syrup, making them perfect for spooky celebrations.

Ingredients

For the Cupcakes

1 box strawberry cake mix (15.25 ounces) plus oil, water, and eggs as required by the package

For the Strawberry Buttercream

2 sticks unsalted butter (1 cup), softened
½ cup strawberry jam
4 cups powdered sugar
½ teaspoon vanilla extract
Pinch kosher salt

For Decoration

¼ cup strawberry syrup for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cupcakes: Preheat your oven and prepare 24 cupcakes according to the instructions on the strawberry cake mix box, using the specified oil, water, and eggs. Bake as directed, then let the cupcakes cool completely before decorating to ensure the frosting doesn’t melt.
Make Strawberry Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until fluffy and smooth. Add the strawberry jam and continue mixing on medium speed until fully combined.
Add Powdered Sugar: Lower the mixer speed to medium-low and gradually add the powdered sugar, one cup at a time, making sure each addition is fully incorporated before adding the next. Continue until all 4 cups are blended in.
Finish Buttercream: Add vanilla extract and a pinch of kosher salt to the buttercream, then mix on medium speed until the mixture is smooth and well combined.
Base Frosting: Using an offset spatula, spread a thin, even layer of the strawberry buttercream over the top of each cupcake. This doesn’t have to be perfect as it serves as the base layer for the decorative frosting.
Pipe Brain Design: Transfer the remaining buttercream into a piping bag fitted with a small round tip. Pipe a line with a curved end resembling an ‘L’ shape down the center of each cupcake. Next, create swirls and squiggles radiating from the curve to cover one half of the cupcake, mimicking a zombie brain. Repeat the same process on the other side, filling each cupcake with intricate frosting designs.
Final Touch: Arrange the cupcakes on a rimmed serving tray. Just before serving, drizzle lightly with the strawberry syrup to resemble dripping ‘blood’ enhancing the spooky appearance.
Storage: Store frosted cupcakes in an airtight container for up to 3 days. It’s best to add the strawberry syrup drizzle right before serving to keep the cupcakes fresh and visually appealing.

Notes

For best results, ensure cupcakes are completely cooled before frosting to prevent melting.
The strawberry syrup drizzle adds a dramatic ‘bloody’ effect and should be added just before serving.
Use a small round piping tip for detailed ‘brain’ designs; practice on a plate if needed.
Store cupcakes in an airtight container at room temperature or refrigerated, depending on your climate.
These cupcakes can be made a day ahead and assembled on the day of the event.