Description
Eyeball Cupcakes are red velvet cupcakes with raspberry jam and fondant eyeballs. Spooky, fun, and perfect for Halloween parties!
Ingredients
1⅓ cups cake flour (160g)
1 tbsp unsweetened cocoa powder (5g)
1½ tsp baking powder (6g)
¼ tsp salt (2g)
4 tbsp unsalted butter, room temperature (56g)
⅔ cup granulated sugar (133g)
2 large eggs, room temperature (112g)
½ cup buttermilk, room temperature (120g)
⅓ cup vegetable oil (73g)
1 tsp vanilla extract (4g)
½ tsp red gel food coloring
½ cup unsalted butter, room temperature (113g)
1 tsp vanilla extract (4g)
¼ tsp salt (2g)
2 cups powdered sugar (250g)
2 tbsp heavy cream (30g)
⅓ cup raspberry jam (95g)
2 tbsp water (30g)
¼ tsp red gel food coloring
⅓ cup white fondant
2 tbsp black fondant Gel food coloring (blue, green, purple) for irises
Instructions
1. Preheat oven to 350°F (175°C) and line cupcake tray.
2. Whisk cake flour, cocoa powder, baking powder, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time.
4. Mix in buttermilk, oil, vanilla, and red food coloring.
5. Combine dry and wet ingredients, don’t overmix.
6. Fill liners 2/3 full. Bake 18–22 minutes. Cool completely.
7. Scoop center of cupcakes and fill with raspberry jam.
8. Whip butter, sugar, vanilla, and cream to make buttercream.
9. Frost cupcakes with buttercream in smooth swirls.
10. Form white fondant eyeballs with colored irises and pupils.
11. Attach fondant eyes on frosting. Use gel mix to draw veins.
12. Chill or serve immediately. Store in fridge up to 3 days.
Notes
You can prep the fondant eyeballs a day in advance.
Use gel coloring for vibrant iris shades without watering down fondant.
Swap raspberry jam with cherry or strawberry for variation.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 24g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg