Dessert

Halloween Ghost Cupcakes Recipe

BySana Jeannette October 27, 2025October 27, 2025

Introduction

Celebrate Halloween with these adorable and delicious Ghost Cupcakes. Soft, fluffy vanilla cupcakes topped with creamy frosting shaped like spooky little ghosts are perfect for any festive gathering or family treat.

The image shows a tray of twelve vanilla cupcakes in purple wrappers decorated with orange pumpkins and small yellow shapes. Each cupcake has a tall swirl of smooth white frosting shaped like a ghost, with three small black drops of icing making eyes and a mouth on each ghost. The cupcakes sit on a white rectangular tray placed on a white marbled surface. Around the tray are small candy corns and miniature pumpkin decorations. In the blurred background, there are large orange pumpkins with black jack-o'-lantern faces and a lit candle adding a warm, festive glow. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
1 tsp baking powder

½ tsp baking soda
¼ tsp salt

½ cup unsalted butter (softened)
1 cup granulated sugar

2 large eggs
2 tsp vanilla extract
¾ cup buttermilk

1 cup unsalted butter (softened, for frosting)
3–4 cups powdered sugar (sifted)
2 tsp vanilla extract (for frosting)

2–4 tbsp milk or heavy cream (to reach desired frosting consistency)
Black decorating gel or mini chocolate chips (for the ghost eyes)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set a cooling rack nearby.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat ½ cup softened butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each. Mix in 2 tsp vanilla extract.
Step 4: Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk in two additions. Gently mix after each addition until just combined, avoiding overmixing.

Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a cooling rack.
Step 6: For the frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, vanilla, and milk or cream until smooth and pipeable. Mix on medium speed for 2–3 minutes for extra fluffiness.
Step 7: Fill a piping bag fitted with a round tip with frosting. Pipe upward swirls starting from the center of each cupcake to create ghost shapes. Use black decorating gel or mini chocolate chips to add eyes.

Tips & Variations

Chill the frosting for 10–15 minutes if it’s too soft; this helps make cleaner piping and keeps the ghost shapes intact.
Use colorful or Halloween-themed liners to add extra festive charm.
Try flavoring the frosting with a touch of almond or coconut extract for a twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving and refresh frosting texture by lightly whipping if needed.

How to Serve

A group of seven vanilla cupcakes sit on a metal cooling rack on a white marbled surface, each in bright colored wrappers including orange, green, and purple. Each cupcake has a swirl of white frosting shaped like a tall, pointed ghost with a smooth, creamy texture. The frosting has small round black eyes and a curved mouth made from chocolate or similar, giving each cupcake a cute ghost face. The cupcakes are arranged with some in the front and some behind, showing a mix of smiling and neutral ghost expressions. The background is softly blurred with dark and wooden tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two ahead and store them unfrosted in an airtight container. Frost them just before serving for the freshest look and taste.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using in the recipe.