Halloween Ghost Cupcakes
These cupcakes are incredibly versatile. You can keep them straightforward with classic vanilla or chocolate bases, or experiment with pumpkin or spice flavors to lean into that cozy autumn vibe.
Equipment
- Mixing bowls (2–3)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Muffin Tin
- Cupcake liners
- Piping bag + round tip
- Cooling Rack
Ingredients
For the Cupcakes:
- 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
For the 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
- Black decorating gel or mini chocolate chips for the ghost eyes
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners. I like using colorful or Halloween-themed liners—it adds instant festive charm.
- Set aside a cooling rack nearby so your cupcakes have a safe place to rest after baking.
- Pro Tip: Make sure the oven is fully preheated before putting the cupcakes in. It helps them rise evenly and prevents sinking in the middle.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
- Set this bowl aside while you work on the wet ingredients.
- Pro Tip: Whisk continuously to prevent lumps and evenly distribute the baking powder and soda.
Step 3: Cream Butter and Sugar
- In a large bowl, use an electric mixer to beat ½ cup softened butter and 1 cup sugar until light and fluffy (about 2–3 minutes).
- Add 2 eggs, one at a time, beating well after each addition.
- Mix in 2 tsp vanilla extract.
- Pro Tip: Scrape down the sides of the bowl with a spatula occasionally to ensure everything is evenly combined.
Step 4: Combine Wet and Dry Ingredients
- Add the dry ingredients to the butter mixture in three parts, alternating with ¾ cup buttermilk in two additions.
- Mix gently after each addition until just combined—don’t overmix!
- Pro Tip: Overmixing can make cupcakes dense. Stop as soon as there are no streaks of flour.
Step 5: Bake the Cupcakes
- Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 5 minutes, then transfer to a cooling rack.
- Pro Tip: Avoid taking them out too early—they continue cooking slightly in the hot tin, which keeps them moist.
Step 6: Make the Frosting
- Beat 1 cup softened butter in a large bowl until creamy.
- Gradually add 3–4 cups powdered sugar, 2 tsp vanilla, and 2–4 tbsp milk or cream until you reach a smooth, pipeable consistency.
- Mix on medium speed for 2–3 minutes to make it extra fluffy.
Step 7: Decorate the Ghosts
- Fill a piping bag fitted with a round tip with the frosting.
- Starting from the center of each cupcake, pipe the frosting upward in a swirl to form the ghost shape.
- Use black decorating gel or mini chocolate chips for the eyes.
- Pro Tip: If the frosting is too soft, chill it for 10–15 minutes—it makes piping cleaner and keeps the ghost shapes intact.
Notes
Estimated Nutritional Value (per cupcake):
- Calories: ~280–320 kcal
- Total Fat: 14–16 g
- Cholesterol: 55–60 mg
- Carbohydrates: 38–42 g
- Sugars: 26–30 g
- Protein: 3–4 g
- Fiber: 1 g
- Sodium: 180–200 mg