Looking for Halloween cupcakes that look adorable and take almost no time? These Easy Cute Monster Cupcakes are built for busy weeks. Start with a simple box of yellow cake mix, top with bright, fluffy vanilla buttercream, add candy eyes and candy corn “teeth,” and you have party-ready treats that kids and grown-ups will love. If you’ve been hunting for cake mix desserts that look impressive without the fuss, these Halloween cupcakes are the perfect, low-stress pick for school events, office potlucks or a cozy movie night.
Jump to Recipe
Ingredients for Easy Cute Monster Cupcakes
For the Cupcakes
- 1 box yellow cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Water called for on the cake mix box
For the Vanilla Buttercream
- 1½ cups (3 sticks) unsalted butter, softened
- 4½–6 cups powdered sugar
- 1½ teaspoons vanilla extract
- Pinch of salt
- 6–9 tablespoons heavy cream or milk
- Gel food coloring, any color or a mix of colors
For Decorating
- Candy eyes
- Candy corn
How to Make Easy Cute Monster Cupcakes
1. Preheat the oven according to the cake mix box. Line 2 standard muffin pans with paper liners.
2. In a large bowl, prepare the yellow cake mix following the package directions, adding the eggs, oil and water called for on the box.
3. Divide the batter among the liners, filling each about 2/3 full. Bake as directed on the box until tops spring back lightly or a toothpick comes out clean.
4. Let cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. If they are even slightly warm, the frosting will slide off.
5. Beat the softened butter, in a large (like large!) mixing bowl until smooth and creamy. Add 4½ cups powdered sugar, vanilla and a pinch of salt. Mix on low until it comes together, then increase speed until smooth and thick.
6. Add heavy cream or milk 1 tablespoon at a time on low speed until the frosting is thick and easy to pipe. Adjust with more powdered sugar if it is too soft or more cream if it is too stiff.
7. Divide frosting into bowls and add gel food coloring, mixing until the color is even.
8. Fit a piping bag with a large round or open star tip and fill with colored frosting.
9. Pipe a tall mound or swirl on each cupcake, building height so there is plenty of frosting to stick decorations to.
10. Press candy eyes into the frosting. Gently press candy corn into the front of the frosting mound with pointed ends facing the center to form sharp-looking teeth.
11. Place decorated cupcakes in a single layer in a covered container. Store at room temperature up to 1 day or refrigerate up to 3 days. If chilled, let cupcakes sit 15 to 20 minutes at room temperature before serving so the frosting softens.
Pro Tips
- Use any cake mix you like. Yellow cake is classic, but chocolate, funfetti or white cake all work. Changing the mix is an easy way to vary flavor without extra effort.
- Use a large mixing bowl for your frosting. This recipe uses 1.5 times the normal amount of frosting I would use for one batch of cupcakes. The swirls of frosting for the monster bodies require quite a bit of frosting. Because of that, definitely use a huge bowl for your frosting so the powdered sugar doesn’t go everywhere.
- Chill slightly before frosting. If your kitchen feels warm, refrigerate cooled cupcakes 10 to 15 minutes. A slightly chilled cupcake helps the frosting hold its shape and stay put.
- Go bold with gel colors. Gel food coloring gives bright, saturated shades without thinning the frosting. Neon greens, purples and electric blues read well for Halloween cupcakes. I like the gel food coloring from Michael’s best.
- Play with piping tips and texture. A star tip creates “furry” monsters while a round tip makes smooth, blobby creatures. No tips? Snip a corner off a zip-top bag and pipe mounds that still hold eyes and candy corn.
- Make decorating a party. Set up a decorating station with frosted cupcakes, candy eyes, candy corn and sprinkles. Let kids or friends build their own monsters for an easy, interactive dessert activity.
FAQs
Can I use store-bought frosting instead of making buttercream?
Yes. For better piping, beat canned frosting with a little powdered sugar until it thickens and holds its shape.
Do I have to use yellow cake mix?
No. Any standard box cake mix works. Chocolate, vanilla, funfetti or red velvet all turn into great monster cupcakes.
What if I do not have piping bags or tips?
No problem. Use a sturdy zip-top bag, fill it with frosting and snip off one corner. You can still pipe big puffy mounds that hold decorations.
How do I transport these cupcakes without ruining the decorations?
Use a cupcake carrier or a shallow box with a lid. I wouldn’t put them on a tray to transport them in the car, because they could easily topple over. You’ll want something with some kind of cover. Also, if you have to transport, I would chill in the fridge for as long as possible so the frosting firms up.
These Easy Cute Monster Cupcakes are the perfect mix of quick and charming. They let you lean on a cake mix when time is tight, while colorful buttercream and playful decorations make them an adorable treat. Try different colors, eye arrangements and tooth patterns to create a whole monster family.
Cute Monster Cupcakes
Ingredients
For the Cupcakes
- 1 box yellow cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Water called for on the cake mix box
For the Vanilla Buttercream
- 1½ cups (3 sticks) unsalted butter softened**See note about frosting
- 4½ -6 cups powdered sugar
- 1½ teaspoons vanilla extract
- Pinch of salt
- 6-9 Tbsp heavy cream or milk
- Gel food coloring any color or a mix of colors
For Decorating
- Candy eyes
- Candy corn
Instructions
- Preheat the oven according to the cake mix box. Line 2 standard muffin pans with paper liners.
- In a large bowl, prepare the yellow cake mix following the package directions, adding the eggs, oil and water called for on the box.
- Divide the batter among the liners, filling each about 2/3 full. Bake as directed on the box until tops spring back lightly or a toothpick comes out clean.
- Let cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. If they are even slightly warm, the frosting will slide off.
- Beat the softened butter, in a large (like large!) mixing bowl until smooth and creamy. Add 4½ cups powdered sugar, vanilla and a pinch of salt. Mix on low until it comes together, then increase speed until smooth and thick.
- Add heavy cream or milk 1 tablespoon at a time on low speed until the frosting is thick and easy to pipe. Adjust with more powdered sugar if it is too soft or more cream if it is too stiff.
- Divide frosting into bowls and add gel food coloring, mixing until the color is even.
- Fit a piping bag with a large round or open star tip and fill with colored frosting.
- Pipe a tall mound or swirl on each cupcake, building height so there is plenty of frosting to stick decorations to.
- Press candy eyes into the frosting. Gently press candy corn into the front of the frosting mound with pointed ends facing the center to form sharp-looking teeth.
- Place decorated cupcakes in a single layer in a covered container. Store at room temperature up to 1 day or refrigerate up to 3 days. If chilled, let cupcakes sit 15 to 20 minutes at room temperature before serving so the frosting softens.
