If you’re searching for a showstopping treat that’s as delightful to make as it is to eat, look no further than these spook-tacular Halloween Ghost Cupcakes. Soft vanilla cupcakes serve as the perfect canvas for fluffy, ghostly swirls of marshmallow or buttercream frosting, complete with playful little chocolate chip eyes. These cupcakes strike that beautiful balance between cute and creepy, putting a whimsical spin on classic flavors for the season’s most festive parties, bake sales, or a family night in. Trust me, you’ll want to bake an extra batch—Halloween Ghost Cupcakes tend to vanish quickly!
Ingredients You’ll Need
What I love most about this recipe is how the simple, classic ingredients come together for a moist, light crumb and a sweet, melt-in-your-mouth topping. Each staple has an important role to play in creating those magical Halloween Ghost Cupcakes you’ll be proud to share (or keep all to yourself!).
- All-purpose flour: The foundation for a tender, sturdy cupcake that holds its shape under frosting.
- Granulated sugar: Adds just the right amount of sweetness and helps create a soft muffin top.
- Unsalted butter, softened: Creams beautifully with sugar for a rich, melt-in-your-mouth texture.
- Large eggs: Bind the batter and bring moisture for that perfect cupcake crumb.
- Whole milk: Keeps the cupcakes soft and helps everything blend together smoothly.
- Baking powder: Gives the cupcakes a gentle rise, ensuring they’re fluffy instead of dense.
- Salt: Balances the sweetness and enhances all those subtle flavors.
- Vanilla extract: Classic flavor that shines through, especially in the simple batter.
- Marshmallow frosting or white buttercream: Essential for sculpting your adorable ghosts and delivering that creamy finish.
- Mini chocolate chips or black icing (for eyes): The finishing touch that brings your Halloween Ghost Cupcakes to life—literally!
How to Make Halloween Ghost Cupcakes
Step 1: Prepare the Cupcake Tin and Preheat Your Oven
Set the mood by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with festive paper liners—classic orange or spooky stripes make these Halloween Ghost Cupcakes even more eye-catching when served!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, creamy, and pale yellow. This step is key to creating cupcakes with a soft, delicate crumb. Don’t rush it—let that mixer work its magic for a few minutes!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. This ensures your batter stays smooth and doesn’t split. Add the vanilla extract for a fragrant, sweet aroma that perfectly sets off the ghostly topping.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This little step prevents clumps and ensures each cupcake rises evenly.
Step 5: Alternate Adding Dry Ingredients and Milk
With the mixer on low, add the dry mixture to the wet ingredients in three batches, alternating with the milk. Always begin and end with the flour mixture, and be careful not to overmix. You want everything to be just combined for tender, fluffy Halloween Ghost Cupcakes every time.
Step 6: Fill and Bake
Spoon the batter into your prepared liners, filling each about two-thirds full. Slide them into the oven and let that cozy, buttery scent fill your kitchen as they bake for 18-20 minutes. When a toothpick comes out clean, they’re done!
Step 7: Cool Completely
Once baked, transfer the cupcakes to a wire rack and let them cool completely. This is the secret to keeping your “ghost frosting” tall and proud—if they’re warm, the frosting will melt and slouch!
Step 8: Frost Into Ghosts
Now for the fun part: pile a tall swirl of marshmallow frosting or white buttercream onto each cupcake to form a ghost shape. Don’t worry about perfection; uneven swirls add personality to your Halloween Ghost Cupcakes!
Step 9: Add Eyes and Finish
Finish by gently pressing two mini chocolate chips or dots of black icing onto each ghost for eyes. These charming little faces will instantly bring your cupcakes to life, making them irresistible for guests of all ages. Keep them chilled until ready to serve for frosted perfection.
How to Serve Halloween Ghost Cupcakes
Garnishes
For an extra sprinkle of festive flair, dust your serving platter with orange and black sprinkles, edible glitter, or a scattering of candy corn. A few extra chocolate chips or a drizzle of white chocolate webs can also amp up the spookiness.
Side Dishes
Pair these Halloween Ghost Cupcakes with a cozy mug of hot cocoa or apple cider for the ultimate autumn treat table. For a more adult twist, serve alongside a spooky punch or coffee. You can also offer a variety of other mini treats, like caramel apples or popcorn balls, to round out your Halloween dessert spread.
Creative Ways to Present
Arrange your cupcakes on a black cake stand or tray lined with cobwebs for a dramatic effect. For a party, pop each cupcake into a clear treat bag tied with orange ribbon as a delightful take-home favor. Or, set up a “decorate your own ghost” station so guests can give their Halloween Ghost Cupcakes their own funny (or frightening) faces!
Make Ahead and Storage
Storing Leftovers
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. This helps prevent the frosting from drooping and keeps the cake perfectly soft. Enjoy within three days for best flavor and texture.
Freezing
If you want to get ahead of holiday prep, you can freeze the unfrosted cupcakes. Cool them completely, wrap tightly in plastic wrap and foil, and freeze for up to two months. When ready to serve, thaw at room temperature, then frost and decorate.
Reheating
While cupcakes don’t need actual reheating, bringing refrigerated Halloween Ghost Cupcakes to room temperature before serving allows the frosting to soften and the flavors to shine. Simply remove from the fridge about 30 minutes before party time!
FAQs
Can I use store-bought cake mix for Halloween Ghost Cupcakes?
Absolutely! If you’re short on time, a boxed vanilla cake mix works great as a base. The real magic is in the ghostly decorating, so feel free to grab a shortcut—you’ll still end up with party-perfect Halloween Ghost Cupcakes.
How can I make marshmallow frosting at home?
You can whip up an easy marshmallow frosting by beating together egg whites, sugar, and cream of tartar over a double boiler, then whipping until fluffy. For a shortcut, store-bought marshmallow creme or a fluffy white buttercream also does the trick.
Can I add a surprise filling to the cupcakes?
Absolutely! Scoop out a small section of the cooled cupcake center and fill with candy corn, mini M&Ms, or even a dollop of chocolate ganache. This little secret makes your Halloween Ghost Cupcakes exciting on the inside and out.
What if I don’t have piping bags for the ghosts?
No worries—you can simply use a zip-top bag with a corner snipped off to pipe the frosting. Swirl on tall dollops using a spoon for a ghost shape, then dot on the eyes. It’s all about having fun with it!
Are Halloween Ghost Cupcakes safe for young kids to help make?
Definitely! Kids can help with mixing, filling the liners, and especially decorating the ghost faces. Just supervise the piping and eye placement for the best (and least messy) results—making Halloween Ghost Cupcakes is a fantastic family activity.
Final Thoughts
There’s something undeniably joyful about serving up a batch of Halloween Ghost Cupcakes, especially when you see the grins as everyone bites into their sweet, spooky treat. These cupcakes are meant for sharing and memory-making, so gather your friends and family, roll up your sleeves, and have a blast bringing these little ghosts to life in your own kitchen!
Print
Halloween Ghost Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Halloween Ghost Cupcakes are a spooky and fun treat perfect for any Halloween party. Moist vanilla cupcakes topped with ghostly swirls of marshmallow frosting and cute chocolate chip eyes will delight both kids and adults alike.
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Decoration:
- 1 1/2 cups marshmallow frosting or white buttercream
- 24 mini chocolate chips or black icing for eyes
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Cupcake Batter: Cream butter and sugar, add eggs and vanilla. Whisk flour, baking powder, and salt. Combine dry ingredients with milk into the butter mixture. Fill cupcake liners and bake.
- Decorate: Pipe frosting on cupcakes to create ghost shapes. Add chocolate chip eyes.
- Serve: Keep refrigerated until ready to serve.
Notes
- Use store-bought cupcakes for convenience.
- Consider adding a surprise candy inside the cupcakes for extra fun.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 23g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
