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–+ servings
Monster Cupcakes

Monster Cupcakes That Will Thrill Every Halloween Bash

Delightful Monster Cupcakes are the perfect treat for Halloween, combining moist cake and fluffy frosting that will enchant your family and friends.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour can be swapped with gluten-free flour
  • 1.5 cups sugar can be replaced with coconut sugar
  • 1 cup milk almond milk works as a dairy-free option
  • 1 cup hot water activates dry ingredients
  • 2 large eggs can use flax eggs for vegan option
  • 0.5 cups vegetable oil can substitute with melted coconut oil
  • 1.5 teaspoons baking powder important for fluffiness
  • 0.5 teaspoon salt balances sweetness
  • 1 teaspoon vanilla extract pure vanilla for best results
For the Frosting
  • 0.5 cups butter dairy-free butter can be used
  • 0.5 cups vegetable shortening extra butter enhances flavor
  • 4 cups powdered sugar can be made from granulated sugar
  • 1 tablespoon pumpkin spice or use cinnamon as a substitute
  • as needed green food coloring gel coloring for bold hues
For the Decoration
  • as needed candy eyes chocolate pieces for non-candy option
  • as needed chocolate sprinkles or crushed cookies for a unique look
  • as needed large pretzel rods mini pretzels for smaller cupcakes

Equipment

  • Cupcake tin
  • stand mixer
  • whisk
  • Piping bag

Method
 

Baking Instructions
  1. Preheat the oven to 325°F (165°C) and prepare a cupcake tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix hot water and vanilla, then add eggs, milk, and oil; stir until smooth.
  4. Gradually add the wet ingredients to the dry ingredients and mix until combined.
  5. Fill the cupcake liners with batter, about ½ to ⅔ full.
  6. Bake for 15-20 minutes. Check doneness with a toothpick; it should come out clean.
  7. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  8. In a stand mixer, whip the butter and shortening until fluffy. Gradually add powdered sugar and hot water until smooth.
  9. Mix in green food coloring until desired shade is reached.
  10. Frost the cooled cupcakes generously using a piping bag.
  11. Dip the tops in chocolate sprinkles, add pretzel rods, and place candy eyes for decoration.
  12. Chill the decorated cupcakes for about 30 minutes to set the frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Cool cupcakes completely before frosting. If frosting is too soft, chill to make piping easier.

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