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Festive Halloween topped cupcakes with edible blood and fingers
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Spooky Halloween Bloody Finger Cupcakes

Spooky Halloween topped cupcakes made with vanilla cupcakes topped with edible fingers and edible blood. Great for a Halloween party.
Course Dessert, Halloween, Snack
Cuisine American
Keyword #HalloweenTreatsWeek, Halloween cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
cool cupcakes 10 minutes
Servings 24 cupckes
Calories 192kcal
Author Eileen Kelly


How to make jazzed up cupcakes from a box mix

  • 15.25 ounce white cake mix, box
  • 1 cup buttermilk Note 1
  • vegetable oil Note 2
  • 3 large eggs

Creamy Vanilla Frosting

  • 3 cups confectioners sugar Note 4
  • 6 Tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract Note 4
  • 2-3 Tablespoon milk Note 3

Edible Blood

  • 1 cup confectioners sugar
  • 1/3 cup water
  • 2 Tablespoons red food coloring Note 4
  • 2 teaspoons chocolate sauce Note 4

Edible Fingers


How to Make Vanilla Cupcakes

  • Preheat oven to 350 degrees.
  • Place 24 cupcake liners in cupcake baking trays. Set aside.
  • In a large mixing bowl add cake mix, buttermilk. vegetable oil, and eggs.
  • Use a hand mixer, mix for 30 seconds on low.
  • Increase mixer speed to medium and mix at least 1 - 2 minutes to fully blend cupcake mix.
  • Fill the cupcake liners 3/4ths the way full.
  • Bake for 16- 18 minutes. A toothpick should come out clean of the center of the cupcake.
  • Set cupcakes on a cooling rack to cool completely before frosting.

How to Make Creamy Vanilla Frosting

  • In a medium size mixing bowl add confectioners sugar.
  • Use a hand mixer on low to mix together.
  • Add in vanilla extract and milk. Mix till smooth.
  • Spread on cooled cupcakes.

How to make Edible Blood

  • Add to a blender, confectioners sugar, water, and red food coloring, Mix well.
  • Add in 1 teaspoon chocolate sauce. Mix well.
  • If color is not rich enough, add another teaspoon of chocolate sauce.
  • Use edible blood to drizzle on cupcakes.

How to decorate the Halloween Spooky Bloody Finger Cupcake

  • Once cupcakes have cooled. Spread an equal amount of creamy vanilla icing on each cupcake.
  • Add a spooky finger to each cupcake.
  • Drizzle the edible icing on each cupcake.
  • Serve and enjoy.
  • Store in either a cupcake holder or well covered for up to 2 days.


Note 1: If you don't have buttermilk, combine 1 cup milk with 1 Tablespoon white vinegar. Let it settle for about 15 minutes before adding to the cupcake mix.
Note 2: Use the amount given on the cake box for vegetable oil. Trust me, it works.
Note 3: For best results use either full fat, 1%, or 2% milk.
Note 4: This recipe uses Dixie Crystal Sugar, Adams Extract vanilla and food coloring, and Litehouse chocolate sauce.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1cupcake | Calories: 192kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 150mg | Potassium: 43mg | Fiber: 1g | Sugar: 28g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg