Name: Bloody Eyeball Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 box red velvet cake mix, plus ingredients on back of box; 1 small box cheesecake instant pudding mix; About 1 cup cherry pie filling; 1 pkg (8 oz) cream cheese, at room temperature; 1/2 stick butter, softened to room temperature; 1 tsp vanilla extract; 1-2 Tbsp cream or milk; 4-5 cups powdered sugar; Red sparkle food gel; Eyeball gumballs (or another eyeball candy)

Jump to Recipe· 4.9 from 74 reviews

If you’re on the hunt for a treat that’s as fun to make as it is to eat, you’ve got to try my Bloody Eyeball Cupcakes Recipe. These cupcakes are a total showstopper for Halloween parties, creepy-themed gatherings, or anytime you want to impress with something a bit spooky and ridiculously delicious. Smooth red velvet cake meets luscious cherry “blood” centers and creamy frosting topped with the coolest eyeball candy you’ll ever find—trust me, once you make these, you’ll want to bake them again and again!

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Why This Recipe Works

Perfect Texture: The addition of cheesecake pudding mix keeps the red velvet cake moist and tender.
Show-Stopping Center: Cherry pie filling inside creates a juicy burst that looks exactly like “bloody eyeballs.”
Creamy Frosting: A smooth cream cheese and butter frosting balances the tangy and sweet flavors perfectly.
Easy Decoration: Red sparkle gel and eyeball candies make decorating fun and impressively spooky without any fuss.

The image shows a red velvet cupcake broken in half on a crinkled piece of wax paper placed over a white marbled surface. The cupcake has a deep red, moist sponge texture with a creamy white frosting layer on top, which is slightly melted and mixed with a red syrup that drips over the frosting. Inside the cupcake, there is a filling of small round red fruit or jelly pieces. In the background, two white eyeball-shaped objects with blue irises are placed on the wax paper, adding a spooky touch. A knife with some red crumbs on the blade lies next to the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in the Bloody Eyeball Cupcakes Recipe plays its part in creating that perfect balance of flavor, texture, and visual impact. I’ve learned that using specific products really makes a difference in how the cupcakes turn out, so here’s a little rundown to help you shop smart and bake like a pro.

Red velvet cake mix: This is the base of our cupcakes—easy and foolproof, plus it has that lovely subtle cocoa flavor and bright red color that makes these cupcakes pop.
Cheesecake instant pudding mix: Adding this makes the cake extra moist and adds a slight tang that pairs beautifully with the cherry filling.
Cherry pie filling: The “blood” inside the cupcake—juicy and sweet with real cherries for texture.
Cream cheese: Softened for creamy, tangy frosting—use full-fat for the best flavor and consistency.
Butter: Adds richness and helps the frosting pipe beautifully.
Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
Cream or milk: Just a tablespoon or two to get the frosting smooth and easy to pipe without being runny.
Powdered sugar: The key to sweet, fluffy frosting that holds its shape.
Red sparkle food gel: This is my favorite finishing touch to replicate veins and add a bit of dramatic flair.
Eyeball gumballs or eyeball candy: The creepy, fun topper you just can’t skip—makes the whole spooky eye effect come to life.

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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.

Tweak to Your Taste

I love making these cupcakes as a base recipe, then switching things up based on the season or who I’m sharing with. You should totally make this recipe your own – trust me, it’s flexible and always delicious.

Chocolate variation: Once, I tried swapping red velvet for chocolate cake mix, and it paired beautifully with the cherry filling—just as rich and a little darker in flavor.
Dairy-free option: Use dairy-free cream cheese and butter substitutes for a vegan-friendly version; just be sure to chill the frosting a bit before piping to keep the shape.
Extra spooky: Add edible “blood” drops with raspberry sauce around the edges or try piping green-tinted frosting for an alien eyeball effect.
Size matters: You can also make these as mini cupcakes—just shorten baking time and use smaller eyeball candies.

Step-by-Step: How I Make Bloody Eyeball Cupcakes Recipe

Step 1: Whip Up That Dreamy Red Velvet Batter

Preheat your oven to 350°F and line two muffin tins with about 16 cupcake liners. In a large mixing bowl, prepare the red velvet cake mix just like the box says—this is where I start to get excited daily because that smell is unbeatable! Next, stir in the cheesecake instant pudding mix until everything’s combined and smooth. This extra step might seem small, but it’s a game changer for moist cupcakes that don’t dry out.

Step 2: Bake Your Cupcakes to Perfection

Pour your batter evenly into the liners, filling about 3/4 full. This prevents overflow while still giving you a nice dome. Bake for 15-18 minutes, but start checking at 15 by poking a toothpick in the center—it should come out clean or with just a few moist crumbs. Let them cool completely on a wire rack before you do anything else.

Step 3: Core Out the “Eyeball” Spot

Once cool, take a small paring knife and gently cut out a small circle from the center of each cupcake. I usually score around 1-inch diameter and carefully scoop out the middle. Don’t worry about the pieces—you can save them for a snack or crumble over ice cream. This hollow is where the “bloody” cherry pie filling will go, so scoop carefully to keep the edges intact.

Step 4: Fill ’Em Up with Cherry Pie Filling

Using a teaspoon, fill each hollow with cherry pie filling—try to pop in at least two cherries per cupcake to get that juicy “eyeball” effect. This little surprise is what makes the cupcakes feel so special, and you’re going to love the gooey bite—it’s just like creepy candy meets homemade magic.

Step 5: Make the Frosting and Pipe with Confidence

In your stand mixer bowl fitted with the paddle attachment, beat cream cheese, softened butter, vanilla, and cream together until silky smooth—about 1-2 minutes. Then gradually add powdered sugar a cup at a time until your frosting is fluffy and perfect for piping; it should hold its shape but still be creamy. I like to transfer it to a piping bag with a large open circle tip for that classic cupcake swirl that covers the cherry filling completely.

Step 6: Add the Creepy Finishing Touches

After swirling the frosting high on each cupcake, grab your red sparkle food gel and draw squiggly lines all around the sides, kind of like veins radiating from the center—that’s what gives these cupcakes their signature “bloody eyeball” look. Press an eyeball gumball or candy right on top of the frosting peak and voilà, you’re done! You’ve got a batch of cupcakes that’ll be the star of any spooky celebration.

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Pro Tips for Making Bloody Eyeball Cupcakes Recipe

Don’t Skip the Pudding Mix: It really keeps the cupcakes moist even days after baking—I always add it!
Cool Completely Before Coring: Warm cupcakes will crumble and break when you try to remove the centers, so patience pays off.
Use a Large Piping Tip: It makes swirling the frosting much easier and gives you that beautiful dome shape every time.
Go Easy with the Gel: Less is more when drawing veins—too much can look messy, so start small and add as you go.

How to Serve Bloody Eyeball Cupcakes Recipe

The image shows four red velvet cupcakes, each with three thick layers of smooth white frosting swirled in a tall spiral on top. Bright red syrup drips over the frosting, looking like fake blood. Each cupcake has a large edible eyeball on top, with a white sclera, a blue iris, and a black pupil, making the cupcakes look like spooky eyeballs. The cupcakes are in white paper liners, and they are placed on a white marbled textured surface with a gray cloth underneath. In the background, there are some blurred objects that look like jars. One cupcake is closest to the camera, making the frosting and red syrup details very clear. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these cupcakes, I stick to the essentials: red sparkle gel veins and classic eyeball candies. Sometimes I add a light dusting of edible red glitter for extra sparkle or drizzle a little raspberry sauce for an ooey-gooey effect. Pairing with a glass of milk (or spooky-themed drinks) really rounds out the serving experience.

Side Dishes

These cupcakes are pretty indulgent, so I usually serve them alongside lighter finger foods—think: carrot sticks, celery with dip, or a crisp green salad for balance at a party. For Halloween, a tray of “monster” fruit kabobs or popcorn sprinkled with edible black and red sprinkles pairs perfectly.

Creative Ways to Present

I’ve tried stacking these cupcakes on a tiered stand with fake cobwebs and plastic spiders around for spooky effect. Another fun trick is to serve them on dark-colored trays with little “bloody” raspberry sauce pools underneath each cupcake for a dramatic look. For Halloween parties, putting them on skull-shaped plates always gets a lot of oohs and aahs!

Make Ahead and Storage

Storing Leftovers

After decorating, store leftover cupcakes in an airtight container in the fridge. They keep well for about 3-4 days, and if you bring them to room temp before serving, the frosting softens nicely again. I’ve noticed they actually taste even better a day later when the flavors meld together.

Freezing

If you want to prep ahead, bake and core the cupcakes, fill them with cherry pie filling, then freeze them unfrosted on a baking sheet overnight. Next day, transfer to a freezer-safe container. When ready to serve, thaw completely, then frost and decorate. This keeps the texture and flavor spot-on.

Reheating

Since these are best served at room temp or chilled, I don’t recommend microwaving. Instead, take them out of the fridge 20-30 minutes before serving to let frosting soften naturally. If you’re reheating unfrosted cupcakes, a quick 10-15 second zap in the microwave can revive softness.

FAQs

Can I make the Bloody Eyeball Cupcakes Recipe from scratch instead of using a cake mix?

Absolutely! While I use the cake mix for convenience and reliable results, homemade red velvet cake batter works beautifully too. Just be sure your batter has moisture to keep the cupcakes tender, and you can still add the cheesecake pudding mix for extra softness.
What if I can’t find eyeball gumballs?

No worries! You can substitute with other round candies like white chocolate truffles with a dot of red gel for the pupil or even use mini doughnut holes decorated with edible markers. The key is a round candy that sits nicely on top.
How do I avoid cupcakes sinking after coring and filling?

Make sure your cupcakes are fully cooled before coring and don’t scoop too aggressively inside. Also, don’t overfill with cherry pie filling—the goal is to have just enough to see the “blood” but not so much that the frosting can’t support it.
Can I prepare these cupcakes for a party the night before?

Yes! You can bake, core, and fill the cupcakes the day before, then frost and decorate the party day for freshest presentation. Alternatively, decorate the night before and keep them chilled, but bring to room temp before serving.

Final Thoughts

These Bloody Eyeball Cupcakes Recipe hold a special place in my kitchen—it’s the perfect mix of creepy fun and seriously delicious flavor that brings everyone together. Whenever I make them, I see smiles, laughter, and a little awe over those juicy cherry centers and creepy eyeball toppers. If you’re looking for a recipe that’s easy enough to whip up on a whim but spectacular enough to wow your friends, you can’t go wrong here. Give it a try—you’ll be handing out these sweet “eyeballs” with pride in no time!