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–+ servings
Monster Cupcakes

Monster Cupcakes That Will Spook and Delight You!

These Monster Cupcakes are a delightful and spooky treat perfect for Halloween gatherings, featuring rich pumpkin spice buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups All-Purpose Flour Use a gluten-free blend for a gluten-free version.
  • 1 cup Sugar Can substitute with brown sugar for a richer flavor.
  • 1 cup Milk Non-dairy milk can be used as the replacement.
  • 1 cup Hot Water Ensure it's boiling to integrate properly.
  • 2 large Eggs For egg-free, use flaxseed or applesauce.
  • ½ cup Vegetable Oil Substitute with melted coconut oil if desired.
  • 2 teaspoons Baking Powder Make sure it’s fresh for maximum rise.
  • ½ teaspoon Salt Can omit for lower sodium.
  • 2 teaspoons Vanilla Extract Use pure vanilla for the best taste.
For the Pumpkin Spice Buttercream
  • ½ cup Softened Butter Can use softened margarine for dairy-free.
  • ½ cup Vegetable Shortening Use all butter for a rich taste.
  • 4 cups Powdered Sugar
  • 2 teaspoons Pumpkin Spice Can substitute with cinnamon and nutmeg.
  • a few drops Green Food Coloring Omit for a more natural look.
For the Decorations
  • 1 pack Candy Eyes Choose edible decorations for a fun touch.
  • 1 cup Chocolate Sprinkles Any sprinkles can be substituted.
  • 5 large Pretzel Rods Use small pretzel sticks for mini cupcakes.

Equipment

  • Oven
  • cupcake tin
  • mixing bowls
  • Whisk
  • Piping bag

Method
 

Step-by-Step Instructions for Monster Cupcakes
  1. Preheat your oven to 325°F (165°C) and line a standard cupcake tin with festive cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until no lumps remain.
  3. In another bowl, mix hot water and vanilla extract, then blend in eggs, vegetable oil, and milk.
  4. Gradually combine wet ingredients with dry ingredients, stirring gently until smooth without overmixing.
  5. Fill cupcake liners halfway and bake for 15-20 minutes. Check with a toothpick for doneness.
  6. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Beat together softened butter and vegetable shortening until fluffy, then gradually add powdered sugar and pumpkin spice.
  8. Mix in green food coloring until desired hue is achieved.
  9. Frost cooled cupcakes using a piping bag to achieve a monster-like appearance.
  10. Dip frosted tops in chocolate sprinkles, insert pretzel rods for horns, and place candy eyes on top.
  11. Refrigerate decorated cupcakes for about 30 minutes to set the frosting.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to prevent melting. Overmixing can lead to dense cupcakes. Customize decorations as desired.

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