These bloody Broken Glass Cupcakes make a spooky Halloween centrepiece with shards of sugar glass and sticky “blood.” The soft pumpkin sponge and sweet buttercream taste every bit as wicked as they look.
Bloody broken glass cupcakes! Don’t they look scary? I love how spooky they turn out, yet they’re completely edible and so much fun to make. Every year, my kids wait for the moment we smash the sugar glass into shards. The noise, the laughter, the sticky fingers… that’s Halloween in our house!
I love the idea of using caramel as pretend glass (or ice). I had already experimented with it for my daughter’s Frozen cake, and I knew it would also work well on these cupcakes.
Last year, I shared drinks like my Halloween Punch and Blood Orange Margarita. This year, it was time for a dessert that would match the mood. These bloody broken glass cupcakes do the trick. The “glass” looks so real, and the strawberry syrup dripping down makes them even more fun to decorate.
These cupcakes have quickly become part of our October traditions, and the kids are already asking if we can make them again next year. I know they’ll keep returning to our table for many Halloweens to come.
Fun Reasons to Bake These Creepy Halloween Cupcakes
- Smashing the sugar glass has become a little family tradition at home.
- The syrup drizzle is messy, sticky, and always makes decorating fun.
- They can be baked ahead and decorated the next day, which keeps things easy during a busy Halloween week.
Key Ingredients for Broken Glass Cupcakes
Pumpkin Purée
Pumpkin gives the cupcakes their autumn flavour and keeps them soft.
Sugar Glass
Made by melting sugar with water and syrup, it sets clear and shiny, ready to be cracked into pieces. It’s sweet and crunchy, and it looks surprisingly real.
Strawberry Syrup
This turns the glass into “blood.” My kids always want to be the ones to drizzle it.
Find the complete list with measurements in the recipe card below.
How to Make These Broken Glass Cupcakes
Pumpkin Cupcakes
Step 1: Combine all the dry ingredients, and then add the rest of the ingredients.
Step 2: Stir just until combined, and then fill the cupcake liners 3/4 full.
Step 3: Bake them in a preheated oven at 200°C / 400°F for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Let them cool completely.
Caramel Glass
Step 1: Bring the granulated sugar and water to a boil in a small high-sided saucepan, stirring until the sugar dissolves.
Step 2: Reduce the heat to medium-high and cook until the mixture just starts to turn pale gold around the edges.
Step 3: Quickly remove from the heat (or the “glass” will look yellow) and immediately pour the caramel onto a rimmed baking sheet lined with baking paper.
Step 4: Working quickly, tilt the baking sheet to spread the caramel into a very thin layer. Let it cool and harden. Then break it into pieces.
Vanilla Buttercream
Step 1: Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes. Then, incorporate the icing sugar and vanilla extract. Mix well.
To Assemble
Step 1: Pipe the buttercream onto the cooled cupcakes, top them with a piece of “glass” each, and drizzle some strawberry syrup “blood” where the caramel has entered the cupcake.
Frequently Asked Questions
Sugar glass is made by boiling sugar, water, and corn syrup until clear, then pouring it onto a tray to set. Once hardened, you break it into shards. Using a candy thermometer makes it easier to reach the right stage (around 150°C / 300°F).
Yes. The “glass” is made from sugar, but some pieces can be sharp. For kids, you can break the shards into smaller, less pointed pieces or press down the edges before decorating.
Sugar glass keeps well for one to two weeks if stored in an airtight container at room temperature. Humidity makes it sticky, so avoid refrigerating it. For best results, make it a day or two before decorating.
Yes. You can bake and frost the cupcakes one day in advance. Keep them covered, then add the sugar glass and syrup just before serving so everything looks fresh and crisp.
Glucose syrup or golden syrup can replace corn syrup. The texture may turn out slightly different, but they will still set into edible shards.
Extra Help from the Kitchen
Break the Sugar Glass While Still Warm – Smash the sugar glass when it’s slightly warm for cleaner, neater breaks. It’s also a fun step for kids to help with.
Store the Shards in an Airtight Container – Keep the sugar pieces sealed until decorating so they stay crisp and don’t absorb moisture.
Soften Sharp Edges Before Decorating – If some shards look too pointed, gently press the edges with the back of a spoon or run them over baking paper before using.
Variations and Twists
Red Velvet Cupcakes – Swap the pumpkin purée base with a red velvet cupcake batter. The red crumb makes the syrup stand out even more.
Chocolate Cupcakes – Use a chocolate cupcake batter instead of pumpkin for a richer base. The darker color contrasts well with the sugar glass and syrup.
Raspberry Syrup – Replace strawberry syrup with raspberry syrup for a tangier flavor and a deeper red color.
Sugar Glass with Corn Syrup – Add a spoonful of corn syrup (or glucose/golden syrup) when boiling the sugar and water to help the glass stay clear and prevent crystallization.
Serving Broken Glass Cupcakes
These broken glass cupcakes always steal the spotlight on a Halloween table. Friends and family love the moment of surprise when they see the shards, and there is always a laugh once they find out they are completely edible!
I enjoy bringing them out alongside other spooky bakes because they instantly set the mood. They work for parties, trick-or-treat nights, or even as a cheeky dessert after dinner. The mix of flavors and textures makes them the kind of recipe everyone talks about long after the plates are empty.
Broken Glass Cupcakes
These bloody Broken Glass Cupcakes make a spooky Halloween centrepiece with shards of sugar glass and sticky “blood.” The soft pumpkin sponge and sweet buttercream taste every bit as wicked as they look.
Ingredients
Cupcakes
- 210 g – 1⅔ cups plain flour
- 1 tsp baking soda
- 100 g – ½ cup sugar
- ¾ tsp salt
- 1¼ tsp pumpkin spice mix
- 100 g – ½ cup vegetable oil
- 2 eggs
- 80 ml – ⅓ cup milk
- 1 cup pumpkin purée
Caramel Glass and Blood
- 100 g – ½ cup sugar
- 50 ml – ¼ cup water
- Strawberry syrup
Vanilla Buttercream
- 125 g – ½ cup butter – softened
- 225 g – scant 1 cup icing sugar – sifted
- 1 tsp vanilla extract
Instructions
Pumpkin Cupcakes
-
Combine all the dry ingredients, and then add the rest of the ingredients.
-
Stir just until combined, and then fill the cupcake liners 3/4 full.
-
Bake them in a preheated oven at 200°C / 400°F for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
-
Let them cool completely.
Caramel Glass
-
Bring the granulated sugar and water to a boil in a small high-sided saucepan, stirring until the sugar dissolves.
-
Reduce the heat to medium-high and cook until the mixture just starts to turn pale gold around the edges.
-
Quickly remove from the heat (or the “glass” will look yellow) and immediately pour the caramel onto a rimmed baking sheet lined with baking paper.
-
Working quickly, tilt the baking sheet to spread the caramel into a very thin layer. Let it cool and harden. Then break it into pieces.
Vanilla Buttercream
-
Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes. Then, incorporate the icing sugar and vanilla extract. Mix well.
To Assemble
-
Pipe the buttercream onto the cooled cupcakes, top them with a piece of “glass” each, and drizzle some strawberry syrup “blood” where the caramel has entered the cupcake.
Happy halloween dear!
These cupcake are amazing and Im sure delicious!
Bellisimos
Un abbraccio:)
I love these! I did the same thing this year except went for a twist and made an amber coloured glass to resemble broken beer bottles (okay I admit it, I accidentally bought dark corn syrup which resulted in a darker glass!)
Lordy, how very inventive!
Manu, these are so pretty! I love the glass!