Monster Cupcake Decorating Tutorial with Almond Frosting & Raspberry Filling

These DIY monster cupcakes stuffed full of ‘monster guts’ are fun and festive for your upcoming Halloween parties. A little secret… these cupcakes are also super easy to make! All you need to do is follow my step by step monster cupcake decorating tutorial.  Start by making a batch of cupcakes.  I love pairing the raspberry monster gut filling with chocolate devils food cupcakes.  If you are more of a vanilla person then by all means make vanilla cupcakes.  As your cupcakes are baking whip up a batch of buttercream frosting.  If you want to take your frosting to the next level swap the vanilla extract for almond extract.  The flavor pairing of the almond with the chocolate cupcake and raspberry filling is absolutely divine. If you don’t believe me check out the way Reagan, Ali, and Nicea devoured my cupcakes during our Good Things Utah Kitchen Segment!

The monster gut filling is a homemade tangy raspberry filling.  This raspberry filling recipe was developed by Wilton.  It is so simple but so tasty.  To make the filling stir raspberry juice, lemon juice, sugar, and cornstarch over medium heat for about 5 minutes.  When the mixture thickens you take it off the heat.  Let the filling cool before you stir in thawed raspberries.  Now you have all the components of your monsters made.  You can make the filling and buttercream up to a week in advance.  Store these components in the fridge. The cupcakes you can make up to three days in advanced.  I recommend waiting until the day before or day of to assemble your monsters.  This way you’ll keep the freshness of your cupcakes.

To fill your cupcake use a round tip or knife to core the cupcake.  If using a round frosting tip insert it into the center of the cupcake.  Pull the cupcake core out and spoon about a tbsp of filling in the center of the cupcake.  Tap your cupcake on the counter to remove any air bubbles.  Then place the cupcake core back on the cupcake.  Once your cupcake is filled you add the monster fur.  The trick to creating the monster fur is to use a grass tip such as Wilton’s 233 tip. Fill a pastry bag with your colored buttercream.  Start in the center of your cupcake by squeezing your pastry bag and lifting. Repeat this motion circling towards the edge of the cupcake; squeeze and lift, squeeze and lift, creating long shaggy fur. Continue until the entire cupcake is filled with colorful monster fur. It is fun to do multiple colors of frosting.  Make polk-a-dots, stripes,  or zig zigs.

Once your halloween cupcake is frosted finish your monster with edible eyes.  You can purchase the edible candy eyes at most local grocery stores, craft stores, or Amazon.  Make a cyclops with one eye or put three or four eyes on your cupcake.  You can also serve these DIY monster cupcakes at your party and have guests put the eyes on.


I would love to hear how you enjoyed these monster halloween cupcakes.  How did you make them your own?

Monster Gut Cupcakes

Makes 24 Cupcakes

6 oz frozen raspberries (thawed)
1/3 cup sugar
3 tbsp cornstarch
1 tsp lemon juice
Batch of cupcakes
Batch of buttercream frosting (substitute vanilla flavoring for almond extract)
Food coloring of choice
Candy eyes
Drain raspberries reserving raspberry juice. Combine juice with water to equal 1 1/4 cups liquid. Pour liquid into saucepan and combine with sugar, cornstarch, and lemon juice. Stir over medium heat until mixture thickens (about 5 minutes). Let filling cool then fold in raspberries.
Core cupcakes with knife or round frosting tip. Fill center of cupcake with spoonfuls of raspberry filling. Cover filling with top of cupcake core.
Place a grass tip (Wilton’s 233) on a piping bag filled with colored buttercream. Pipe patches of fur starting in the center of the cupcake moving to the edge. Add candy eyes to complete your monster cupcake. Take a bite to see the delicious monster guts ooze out!

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