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Monster Cupcakes

Spooky Monster Cupcakes with Creamy Pumpkin Spice Frosting

Delightful Monster Cupcakes perfect for Halloween, combining fluffy cake and pumpkin spice frosting for a spooky treat.
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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: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups all-purpose flour consider a gluten-free flour blend for those with dietary needs
  • 1.5 cups sugar brown sugar can also be used
  • 1 cup milk choose any dairy or non-dairy milk
  • 1 cup hot water warm milk can be a substitute
  • 2 large eggs flax eggs can be a vegan alternative
  • 0.5 cup vegetable oil melted coconut oil or butter are suitable substitutions
  • 2 tsp baking powder ensure it's fresh for the best rise
  • 1 pinch salt adjust based on the type of salt you have
  • 2 tsp vanilla extract almond extract can be an interesting twist
Pumpkin Spice Frosting Ingredients
  • 0.5 cup butter opt for vegan butter to keep it dairy-free
  • 0.5 cup vegetable shortening all butter works but may be less stable
  • 4 cups powdered sugar no easy substitutes, but homemade powdered sugar can be made
  • 2 tsp pumpkin spice can blend cinnamon, nutmeg, and ginger
  • 5 drops green food coloring omit for a more natural look
Decoration Ingredients
  • 1 cup candy eyes chocolate chips can be an alternative
  • 1 cup chocolate sprinkles crushed graham crackers can be a twist
  • 10 large pretzel rods mini pretzel sticks are a substitute

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • spatula
  • cupcake tin
  • piping bag
  • Stand mixer

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (165°C) and prepare cupcake tin with liners.
  2. Mix 2 cups of flour, 1.5 cups of sugar, 2 tsp of baking powder, and a pinch of salt in a large bowl.
  3. In a separate bowl combine 1 cup of hot water, 2 tsp of vanilla extract, 0.5 cup of vegetable oil, 1 cup of milk, and 2 eggs.
  4. Gradually combine wet mixture to dry ingredients, folding gently.
  5. Fill the cupcake liners halfway with batter using an ice cream scoop.
  6. Bake for 15–20 minutes, testing with a toothpick for doneness.
  7. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack.
  8. In a stand mixer, beat together 0.5 cup of softened butter and 0.5 cup of vegetable shortening until fluffy.
  9. Gradually mix in 4 cups of powdered sugar and 2 tsp of pumpkin spice, beating until light and airy.
  10. Add green food coloring to the frosting until desired shade is achieved.
  11. Pipe frosting generously onto cooled cupcakes, starting in the center and spiraling outward.
  12. Decorate with chocolate sprinkles, large pretzel rods as bolts, and candy eyes.
  13. Chill the decorated cupcakes in the fridge for 30 minutes to firm up frosting.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure to cool the cupcakes completely before frosting to prevent melting.

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