Monster Cupcakes

Monster Cupcakes

Monster Cupcakes are cute adorable little monsters that are sure to be the hit of your next birthday party or family gathering.   The cupcakes and the buttercream frosting are bright engaging colors your kiddos will adore. 

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Who said monsters are supposed to be scary.  Not these adorable little monsters.  Not only are they fun to look at they also taste super yummy.  The cake is a delicious moist white cake, and the frosting is my simple favorite buttercream recipe.  

What do I need to make Monster Cupcakes?

If you are making these cupcakes with the kiddos (recommended), use a purchased box mix.  It is easier to follow the recipe and comes out great; however, if you are like me and can taste the preservatives in the boxed mix, then grab your favorite white cake recipe and make it instead.  

For the decorations: 

  1. Candy EyeBalls
  2. Silicone mold to make the horns
  3. sprinkles (green and blue)
  4. gel food coloring for batter and frosting. 
Monster Cupcakes in a muffin pan

Once the cake batter is mixed up, split it into two bowls, color your favorite little monster’s color, and use a tbsp scoop to add each color to the cupcake paper-lined muffin tins.  Scary colors, but the kiddos love bright and bold—Tone the colors down a bit on the frosting. 

How I make Buttercream Frosting:  This recipe is super simple.  Butter, powdered sugar, flavoring, a pinch of salt (salt enhances the flavors of sweet).  Then color it, and if it is still too thick, thin it down a bit with a little heavy cream.  The recipe give more detail and be sure you watch the video if you are still uncertain on the details. 

 

The secret to the Swirl on the Monster Cupcakes.  Have you ever wondered how to get 2 colors of frosting into a piping bag without making a muddy mixed-up mess?  I have an SIS (simple is smart) way to do it.  Put each color (up to 3) in smaller 12-inch pastry bags.  Cut one inch of the bag’s tip-off and flatten the bag to about 1/2 of an inch thick.  Then insert the flattened stack of bags into a large 18-inch pastry bag with the decorating tip attached.  Squeeze, Swirl, Decorate, and LOVE.

Which one will you eat first?

Make the horns using the silicone Unicorn Horn mold.  Use dark chocolate and make either one or two per cupcake. 

Now that you finished these cuties,  how about checking out some friendly Masked Monster Cookies

Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.  

monster cupcakes

Monster Cupcakes

Monsters Cupcakes will be the star of your next family gathering. Perfect for a birthday party or special occasion. The cake and frosting are colored to match.
Prep Time: 10 minutes
Cook Time: 20 minutes
decorating time: 42 minutes
Total Time: 1 hour 12 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes, monster cupcakes, multicolored cupcakes, swirled cupcakes
Servings: 20 cupcakes
Calories: 221kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • mold for the monsters horn
  • gel food coloring: blue and green
  • muffin pans
  • 12-inch disposable piping bags
  • 18-inch disposable piping bag
  • large decorating tip. Wilton 1M or Wilton 2D both work.
  • blue and green sprinkles

Ingredients

  • 1 white cake recipe or purchased boxed white cake

Frosting

  • 2 sticks softened butter (226g)
  • 2 tsp vanilla
  • 4 cups powdered sugar (500g)
  • ¼ tsp salt
  • 1-2 tbsp heavy cream

Decorations

  • sprinkles
  • dark chocolate for horn
  • candy eyeballs

Instructions

  • preheat the oven to 350°F or and add 24 cupcake liners to a muffin pan.
  • Make a white cake from either scratch or a box. Make according to the directions on the recipe or box. Once the cake is ready to put into the cupcake pan, split it into 3 bowls. You will have about 1 ½ cups per bowl.
  • Add the blue and green gel food coloring to each color of food coloring, stir to mix well. Leave one bowl white.
  • Use a cookie scoop (1 tbs size) or large spoon to scoop tablespoon portions into the cupcake papers. Use one scoop of each color of cupcake batter for a cupcake. This keeps the colors from mixing and getting muddy looking. Alternately you can wash the scoop between colors.
  • Bake the cupcakes according to the directions on the recipe or box. Once the cupcakes are baked let them cool completely before frosting. 3-4 hours.

Frosting

  • Mix together the softened butter. Beat with a hand mixer on low until creamy.
  • Add one cup of powdered sugar, vanilla, and salt. Mix in. Then add the rest of the powdered sugar a cup at a time, mixing on low after each addition. Scrape the bowl half-way through. The frosting will be very heavy and thick at this point.
  • Add 1 tbsp heavy cream and beat on medium to mix in. If the frosting is still too thick to pipe, add 1 more tbsp heavy cream. Be careful to not add too much cream
  • Split the frosting into 2 bowls and add enough gel green and blue food coloring to achieve the color you want in each bowl. Mix well until frosting is evenly colored. Scrape the bottom of the bowl to make sure there are no dark streaks on the bottom. I use a hand mixer.
  • Make the monster's horns out of dark chocolate using the silicone mold while the cupcakes are cooling.

Decorating the Cupcakes

  • Put about 1 cup of each color of frosting into a 12-inch pastry bag, Don't overfill the bag. Cut about 1 inch of the tip-off of the bag and gently flatten the bag to be about 1/2 inch thick. Half of the frosting is enough for 8- 10 cupcakes. Consider doubling the recipe for swirled icing. I use a tall coffee travel mug to hold the pastry bag open while I'm filling it.
  • Stack the 2 flattened bags together and insert them into the large pastry bag with the piping tip.
  • Squeeze the bag until you see both of the colors coming out. Pipe the frosting in a swirl pattern onto each cupcake. Add sprinkles, the horn, and eyes.

Video

Notes

The swirled frosting technique works great for 2 or 3 colors.  No need for a special coupler.
Refrigerate the cupcakes if you aren't eating them right away  They keep best at a temperature of about 68 degrees or less.  
The undecorated cupcakes can be made ahead, placed in an airtight container and frozen for up to 2 weeks. Uncover to defrost so the cupcake top isn't soggy.

Nutrition

Serving: 1cupcake | Calories: 221kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 248mg | Potassium: 74mg | Fiber: 1g | Sugar: 27g | Vitamin A: 295IU | Calcium: 38mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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