Description

These Monster Cupcakes are a fun and spooky treat perfect for Halloween celebrations. Moist vanilla cupcakes are topped with colorful, fluffy buttercream frosting tinted in vibrant shades and decorated with candy eyes and Oreos to create adorable monster faces. This recipe combines classic baking techniques with playful decorating to make a festive dessert that’s as delightful to make as it is to eat.

Ingredients

Scale

Cupcakes

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 large egg
1/4 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1 teaspoon pure vanilla extract

Frosting & Decorations

1 cup (2 sticks) unsalted butter, softened
2 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
Gel food colors of your choice (red, orange, and green recommended)
Oreos for decoration – 7 to 8 large and small
Candy eyes – 30 to 35 pieces

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking tray with cupcake liners. Set aside to prepare the batter.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
Combine Wet Ingredients: In another bowl, beat together the buttermilk, large egg, melted and cooled unsalted butter, granulated sugar, and vanilla extract until smooth.
Make the Batter: Gradually add the dry flour mixture to the wet ingredients in batches, mixing gently until all ingredients come together. Be careful not to overmix to keep the cupcakes tender.
Fill Cupcake Liners: Using an ice cream scoop, portion the batter evenly into the cupcake liners, filling each about three-quarters full.
Bake: Place the tray in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool Cupcakes: Allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Frosting: Using a stand mixer or hand mixer, cream the softened butter until light and fluffy. Add vanilla extract and powdered sugar in batches, beating for 5 to 6 minutes to achieve a smooth, fluffy consistency.
Tint Frosting: Divide the frosting into four equal parts. Use gel food colors to tint three portions green, orange, and red while leaving one portion white for decorating.
Prepare Oreos: Gently separate Oreos in half and scrape off the icing to get two plain cookies per Oreo. Cut some cookies in half from the middle as needed for decoration. Keep some Oreo halves whole.
Pipe Fur: Fit piping bags with grass icing tips and fill them with the colored frostings. Starting at the edges, pipe fur onto each cupcake, working your way inward to create a textured monster look.
Add Eyes: Using tweezers for precision, carefully place multiple candy eyes on each cupcake to give your monsters character and personality.
Make Mouths and Teeth: Place Oreo halves on the frosting to form monster mouths. Then pipe small white frosting dollops around the edge of the Oreos to resemble teeth.
Serve and Enjoy: Serve your Monster Cupcakes immediately to enjoy their fresh, festive flavors and creative decorations. Perfect for Halloween parties and spooky celebrations!

Notes

Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
Use gel food coloring for vibrant colors that won’t thin the frosting.
Customize the number of eyes and expressions for unique monster designs.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate if longer storage is needed.
Let refrigerated cupcakes come to room temperature before serving for best flavor and texture.

Nutrition

Serving Size: 1 cupcake
Calories: 314
Sugar: 44g
Sodium: 165mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 1g
Protein: 2g
Cholesterol: 29mg