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Monster Cupcakes

Deliciously Spooky Monster Cupcakes for Halloween Fun

These Monster Cupcakes are a fun and festive treat for Halloween celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Sugar No substitute recommended
  • 1 cup Milk Use almond or oat milk for dairy-free
  • 1 cup Hot Water Essential for batter consistency
  • 2 large Eggs Use flaxseed meal or applesauce for vegan option
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil or applesauce
  • 2 teaspoons Baking Powder Ensure it's fresh for best results
  • 1/2 teaspoon Salt No substitute needed
  • 2 teaspoons Vanilla Extract Can substitute with vanilla bean paste
For the Frosting
  • 1 cup Butter Use dairy-free butter for vegan option
  • 1/2 cup Vegetable Shortening Can replace with all butter
  • 4 cups Powdered Sugar Adjust based on desired sweetness
  • 1 tablespoon Pumpkin Spice Substitute with cinnamon, ginger, and nutmeg
  • 1 tablespoon Green Food Coloring Use desired colors for festive variation
For Decoration
  • 1 cup Candy Eyes Skip if unavailable
  • 1 cup Chocolate Sprinkles Alternatively use chopped nuts or colorful sprinkles
  • 6 large Pretzel Rods Can use mini pretzel sticks

Equipment

  • Oven
  • Cupcake tin
  • Mixing bowls
  • Whisk
  • Piping bag
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Monster Cupcakes
  1. Preheat the oven to 325°F (160°C) and line a cupcake tin with colorful liners.
  2. In a large bowl, whisk together all-purpose flour, sugar, baking powder, and salt.
  3. In another bowl, mix hot water, vegetable oil, eggs, and vanilla extract until blended.
  4. Pour the wet ingredients into the dry ingredients and stir until smooth.
  5. Scoop batter into cupcake liners, filling each halfway. Bake for 15-20 minutes until a toothpick comes out clean.
  6. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  7. Beat together softened butter and vegetable shortening until fluffy. Gradually add powdered sugar, pumpkin spice, and a bit of hot water.
  8. Add green food coloring to the frosting and mix until uniform.
  9. Pipe the frosting onto each cooled cupcake, creating a dome shape.
  10. Dip the tops in chocolate sprinkles for texture.
  11. Insert pretzel rods and place candy eyes on top for decoration. Refrigerate for 30 minutes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Let cupcakes cool completely before frosting to avoid melting. Adjust frosting consistency as needed.

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