Browse by
Browse by
Browse by
Browse by
Mini Monster Cupcakes
Member Submitted Recipe
Food Blogger Recipe
Mini Monster Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Little ones will love these not-so-scary mini monster cupcakes.  Use these colorful printable cupcake holders to transform mini vanilla cupcakes into adorable blue, green and pink monsters.  You can even use matching sprinkles to make them cute, furry and extra yummy.

Prep time
Bake/Cook time
48 mini cupcakes
Sign in to post a comment
Mini Monster Cupcakes
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
48 mini cupcakes


  • 1 cup (2 sticks) butter, room temperature
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 4 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk

Vanilla Buttercream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.  Line 2 mini muffin pans with liners.  Set aside.
  2. In medium bowl, whisk together flour, baking powder and salt.  Set aside.
  3. In bowl of electric mixer fitted with paddle attachment, cream 2 sticks butter with sugar until light and fluffy, about 2 minutes.  Add oil, eggs, and vanilla.  Mix on medium speed until smooth, scraping as necessary.
  4. With mixer on low speed, add one third of flour mixture, followed by half of buttermilk. Beat well after each addition and repeat, ending with flour mixture. Increase speed and beat for another 30 seconds.
  5. Use a scoop to divide batter evenly in muffin pans. Bake for 12 to 15 minutes, or until a toothpick inserted into center comes out clean. Cool muffins in pans for 5 minutes then turn out onto cooling rack to cool completely while preparing Buttercream Icing.
  6. To prepare icing, add butter to bowl of a stand mixer. Beat until butter is pale, very smooth, and makes a slapping sound as it hits sides of bowl, about 30 seconds. 
  7. Add sugar one cup at a time. Mix until incorporated before adding next cup.
  8. When all of sugar has been added, scrape bowl.  Add vanilla and salt, beat on low speed for 15 seconds.  Increase speed to high.  Beat until whipped, light and perfectly smooth, about 5 minutes.  Scraping bowl to make sure everything is incorporated.
  9. To assemble, add frosting to a piping bag fitted with a large round tip. Pipe into center to make a mound.  Dip into sprinkles and cover the frosting completely. Cut out paper cupcake holders and place the docketed cupcake inside.


Note: To find sprinkles that match, try a baking supply store or online for quantities of a single color.  You can also use gel food color to tint your Buttercream Icing to match. 

Recipe developed for Imperial Sugar by Bree Hester

Shout Out To Our Baking Friends
    ::    R Whis    ::    Desiree    ::    Rhonda B    ::    Dottie    ::    bessie n    ::    Rose    ::    Bob Cockrum    ::    saraheller    ::    carminette h    ::    barbara mitchell    ::    CONNIE WALDEN    ::    kimbryson    ::    Lorry B    ::    Jan B    ::    Cupcake    ::    Shannon H    ::    Bev F    ::    sarah lawson    ::    Nicole    ::    valshoe
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.