Halloween Ghost Cupcakes
Soft, fluffy cupcakes topped with creamy frosting decorated like spooky little ghosts—perfect for Halloween parties, family fun, or school events.
Equipment
- Cupcake Pan
- Mixing Bowls
- Electric Mixer
- Piping Bag
- Wire rack
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 for frosting consistency
- black decorating gel or mini chocolate chips for ghost eyes
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla extract, beating until combined.
- Alternate adding the dry ingredients with buttermilk into the butter mixture, mixing just until incorporated.
- Fill cupcake liners two-thirds full and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
- For frosting, beat butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and milk/heavy cream until smooth and pipeable.
- Pipe ghost swirls on cooled cupcakes. Add eyes with black gel or chocolate chips.
- Serve and enjoy your spooky ghost cupcakes!
Notes
Make ahead and store in an airtight container for up to 3 days. Try adding orange food coloring to the batter for a festive twist!