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Halloween Ghost Cupcakes Recipe

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4.9 from 122 reviews

Delightfully spooky and irresistibly fluffy Halloween Ghost Cupcakes featuring a moist vanilla base topped with creamy buttercream frosting piped into ghost shapes, perfect for festive celebrations and parties.

Ingredients

Scale

Cupcake Batter

  • 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

Buttercream Frosting

  • 1 cup unsalted butter (softened)
  • 3–4 cups powdered sugar (sifted)
  • 2 tsp vanilla extract
  • 2–4 tbsp milk or heavy cream (to reach desired consistency)

Decoration

  • Black decorating gel or mini chocolate chips (for the ghost eyes)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, preferably colorful or Halloween-themed to add festive charm. Set aside a cooling rack for the cupcakes after baking. Ensure the oven is fully preheated to allow even rising and prevent sinking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and free of lumps. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, then mix in vanilla extract. Occasionally scrape the bowl sides for even mixing.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk added in two portions. Gently mix after each addition until just combined, avoiding overmixing to retain cupcake fluffiness.
  5. Bake the Cupcakes: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5 minutes before transferring them to the cooling rack. This resting helps retain moisture.
  6. Make the Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, vanilla extract, and milk or cream, mixing until you achieve a smooth, pipeable consistency. Beat on medium speed for 2 to 3 minutes to get extra fluffy frosting.
  7. Decorate the Ghosts: Fill a piping bag fitted with a round tip with the frosting. Pipe the frosting from the center of each cupcake upwards in a swirl to create a ghost shape. Use black decorating gel or mini chocolate chips to add eyes. Chill frosting for 10 to 15 minutes before piping if it feels too soft for better shape control.

Notes

  • Using Halloween-themed liners enhances the presentation and festive vibe of the cupcakes.
  • Ensure the oven is fully preheated to avoid cupcake sinking and uneven baking.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Rest cupcakes in the pan briefly after baking to keep them moist before transferring.
  • If frosting is too soft, refrigerate briefly to make piping easier and neater.
  • Adjust milk or cream quantities in the frosting to get your preferred piping consistency.

Keywords: Halloween cupcakes, ghost cupcakes, festive desserts, vanilla cupcakes, buttercream frosting, spooky treats

Find it online: https://www.sanacooks.com/halloween-ghost-cupcakes-recipe/