Halloween Purple Monster Cupcake Recipe


Halloween is just around the corner! The baking challenge begins! Cupcakes are one of the best ways to feed a full class if your called to bake  for the classroom Halloween party!  Or perhaps your simply a wantabe Martha stewart, and impress your kids! This is a great basic recipe with small challenges of frosting to get this cute little monsters how you would like them!

Monster cupcakes 2-1

Purple Monster Cupcake

Vanilla Cupcakes


  • 1 1/2  cup  flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of white  sugar
  • 1/2 cup softened butter
  • 1 large egg + 2 large egg whites
  • 1/2 tsp vanilla extract
  • 1/3 cup of  buttermilk
  • purple food coloring

Cupcake Directions: 

  1. Preheat your oven to 350 degrees.
  2. Mix your dry ingredients of flour, baking powder, baking soda & salt in a medium bowl. Sit aside.
    Next whip the butter and sugar until pale and fluffy in the mixing bowl using an electric mixer
    Add 1  in an egg, then the egg whites one at a time., then add the vanilla with the second egg white.
  3. -Using a liquid measuring cup whisk the buttermilk and purple gel food coloring together.
  4. Start to mix 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture. Mix after each addition only until just combined.
  5. Line cupcake pan with paper liners.
  6. After all ingredients are blended scoop the batter into the paper lined cupcake pan until each tin is 3/4’s filled.
  7. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  8. Allow cupcakes to cool
  9. Remove cupcakes from pan and place each on a wire rack until completely cooled.



  • 4 Cups of  icing sugar
  • 1 Cup of  unsalted butter, (prefer room temp)
  • 4+ TBSP of heavy whipping cream
  • Purple gel food coloring
  • Candy eyes

Frosting Directions: 

  1. First Cream the butter and powder sugar until it looks creamy,then simply add  the purple food coloring.
  2. Stir until the color in fully blended throughout all of the frosting.
  3. Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then…. (  Add more powder sugar 1/2 C at a time…. mix well)
  4. If ready scoop the  frosting  into the  pastry bag with a large star tip.
  5. Twist the open end of the pastry bag to push the frosting to the tip.
  6. Frost from the cupcake edges inward to the center of the cupcake with a straight down with the tip.
  7. Position the candy eyes on the top of the frosted cupcake.

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