Go Back Email Link
+ servings
Cookie Monster cupcake and chocolate chip cookies.

Cookie Monster Blue Frosting

This sweet blue buttercream frosting makes the cutest edible Cookie Monster. Pipe onto a cupcake, add eyes,, and stick a cookie in his mouth.
Course Desserts
Cuisine American
Keyword buttercream
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 12
Calories 262kcal
Author Jenn


  • ½ cup unsalted butter room temperature
  • ½ cup vegetable shortening
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 drop electric blue Americolor gel color
  • 2 drops royal blue Chef Masters gel color


  • Add butter and shortening to a mixing bowl and beat until smooth.
  • Add one cup of powdered sugar and vanilla. Mix until fully combined, starting with a low speed then increasing to medium speed.
  • Add in remaining two cups of powdered sugar and the 2 tablespoons of liquid and the gel food coloring.
  • Mix at low speed and slowly increase the speed to high. Beat for 2-3 minutes.
  • Use a spoon to test the silkiness of the frosting, if its not smooth add in one more tablespoon liquid, then beat on medium-high for 4-5 more mins creating a fluffy and easy to pipe frosting.



Nutrition information is an approximation. The amount per cupcake will vary depending on how much is used.
To assemble Cookie Monster Cupcakes:
Cookie Monster Cupcakes *3 ways tutorial
Piping Bags
Wilton Piping Tips 1M, 16 and 233
Blue Frosting
Prebaked Cupcakes
Large Candy eyeballs
Chocolate Chip Cookies
Instructions for 1M tip
  1. Fit the 1M tip in a piping bag. Add about 2 large spoonfuls of blue frosting. Press the frosting down inside the bag and twist off the top so it doesn't flow out.
  2. Hold the piping bag straight up and down (at a 90-degree angle). Pipe a star in the center of the cupcake and without releasing pressure make a circle, going around 3-4 times until reaching your desired height. Release pressure and then pull the piping bag off to the side.
  3. Add two large candy eyes and half a chocolate chip cookie.
If putting these cupcakes in boxes make sure not to make them too tall or it won't close.
Instructions for tip 16
  1. Fit a piping bag first with a coupler and then add a Wilton tip 16. Add in about 2 spoonfuls of frosting (half the bag) and twist off the top.
  2. Hold the bag at a 90-degree angle - do not try to pipe this with the bag tilted. You will be piping stars all over the top of the cupcake.
For the BEST result follow this pattern: Squeeze - stop squeezing - release. This will allow you to prevent a "tail" of icing on your cupcakes.
Small, quick, squeezes of frosting will create small stars on the surface of the cupcake.
Keep them close together, filling in any gaps, this will mimic fur.
       3. Add two large candy eyes and half a chocolate chip cookie for the mouth.
Instructions for tip 233
  • Fit a piping bag with a coupler and tip 233. The top of this tip has tiny holes which will mimic "grass." Before piping on the cupcake, pipe on a paper towel or piece of parchment.
Option 1: Apply quick spurts of pressure to create small patches of "grass" or in this case "fur"
Option 2: Apply a quick spurt of pressure and pull up as you release pressure for longer fur.
Option 3: Squeeze in a continuous pattern all over to create "messy fur"
Once you have picked your desired look, apply that method to the top of the cupcakes.
Option 1 or 2 will actually look the best, but option 3 usually is the fastest.
  • Add two large candy eyes and half a chocolate chip cookie for the mouth.


Serving: 1batch | Calories: 262kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 3mg | Potassium: 7mg | Sugar: 30g | Vitamin A: 240IU | Calcium: 6mg | Iron: 0.03mg