Ghost cupcakes will make your guests scream with delight. They’re super simple to make starting with a homemade vanilla cupcake recipe and topped with a deliciously sweet frosting decorated like ghosts for Halloween!
I love making super cute Halloween treats. Not sure why – because otherwise we aren’t super big Halloween people. But when it comes to the treats – I get so excited and come up with so many ideas.
Like these super adorable candy corn-inspired Ghost Cupcakes. The general idea became really popular a few years back when one of the large magazines featured a recipe for them. Here we have the same design decorating with the ghost and the candy corn colors – only we paired it with our own homemade cupcake and frosting recipes.
Be sure to add these Broken Glass Cupcakes or our other cute Ghost Cupcakes to your Halloween celebrations too!
These are just too stinkin’ cute. I’m such a sucker for those candy eyes. They give so much personality when added to treats – no matter the holiday.
I just think these are just the perfect little treat for a Halloween party – either for a kid’s classroom party, an office party, a potluck, or even a trunk or treat gathering with friends. Everyone loves these delicious little goodies.
Don’t miss our Ghosts in the Graveyard Dessert too!
ghost cakes
Here are some commonly asked questions
What is the best way to store leftover ghost cupcakes?
The most important thing is to keep them in an airtight container. I like to keep them refrigerated since the frosting does have milk and butter in it.
I’ll remove however many we plan to have after dinner when I am getting ready to serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert. They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Can ghost cupcakes be frozen?
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Halloween Ghost Cupcakes
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Halloween Cupcakes
Notes for Making Ghost Cupcakes
- Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
- Granulated sugar sweetens our cupcakes!
- Baking powder helps the cupcakes rise and become light and airy.
- Butter adds fats – which adds richness to the cupcakes and helps them stay fresher longer.
- Milk adds moisture and richness to the cupcakes.
- Eggs bind the cupcakes together.
- Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
- Butter is also the base of the frosting– make sure it’s fully softened so you don’t end up with lumps.
- Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.
Can these cupcakes be made ahead of time?
You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE CANDY EYES. The candy eye color will bleed and won’t be very appealing once they are exposed to the cool, moist air. I recommend adding those right before serving.
Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.
ghostly cupcakes
Ingredients for Ghost Cupcakes
- all-purpose flour
- baking powder
- Kosher salt
- granulated sugar
- unsalted butter at room temperature
- egg plus egg white at room temperature
- pure vanilla extract
- skim milk
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
How to Make Ghost Cupcakes
- Pre-heat the oven to 350 degrees and add the cupcake liners to the pan, set aside.
- Add flour, baking powder and salt to a large bowl, mix well.
- In a separate large bowl, using a stand mixer or hand mixer, cream together the butter and sugar until
- it becomes light and fluffy.
- Beat the egg into the mixture until well combined, then beat in the egg white and add the vanilla.
- Mix well.
- Alternating, add the flour and milk as you continue to blend ingredients until fully combined.
- Divide the batter evenly into the prepared cupcake liners, each cup should be ¾ full.
- Bake until the tops are golden, about 20 minutes. They are done when they spring back when gently pressed on the tops.
- Remove from oven and transfer the cupcakes to a wire rack for cooling.
Can this recipe be doubled?
Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for a Halloween party – doubling is super easy.
Ghost Cupcake Frosting Ingredients
- unsalted butter – softened
- confectioner’s sugar
- pure vanilla extract
- heavy cream
- Kosher salt
- yellow food coloring
- orange food coloring
Decorating
- Candy eyes for garnish
- Pastry bags and tips
What food color do you recommend?
I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric yellow and electric orange.
How to Make the Frosting
- Beat the butter in a large bowl using hand or stand mixer until slightly whipped.
- Add 1 cup of the confectioner’s sugar at a time and mix on low until blended.
- Increase speed to high and continue beating.
- Reduce speed with each addition of confectioner’s sugar – increasing after it has been mostly combined so that each cup is well blended before adding the next one.
- Beat in 2 tbsp of the heavy cream and the vanilla extract until combined. You can add in more heavy cream if needed for desired consistency.
- Add salt and mix to combine.
- Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops. Just drop and then stir well until you reach the desired shade – keeping in mind that the color will intensify over time.
Can these be made with a box mix?
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can even use the canned frosting and either tint it yourself or buy the colors pre-made.
That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.
How to Decorate Ghost Cupcakes
- Fill 3 pastry bags – one with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
- Pipe 3 layers (one of each color) with each pastry bag of frosting onto the cooled cupcakes, swirling the white taller to form the ghost shape.
- Finish by adding the candy eyes to each cupcake.
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making these ghost cupcakes…
This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this adorable treat recipe.
- all-purpose flour
- granulated sugar
- baking powder
- pure vanilla extract
- confectioner’s sugar
- electric yellow food coloring
- electric orange food coloring
- mixing bowls
- hand mixer
- mixer
- measuring cups
- measuring spoons
- cupcake pan
- cupcake liners
- piping bags
- piping tip
- mini candy eyes
If you love this Cute Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Ghost Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Ghost Cupcakes
Ingredients
Cupcakes
- 1 ⅓ cup all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp Kosher salt
- 1 cup granulated sugar
- 6 tbsp unsalted butter at room temperature
- 1 large egg plus 1 egg white at room temperature
- 1 ½ tsp pure vanilla extract
- ½ cup skim milk
Frosting
- 1 cup unsalted butter – softened
- 4 cups confectioner’s sugar
- 4 tbsp pure vanilla extract
- 4 tbsp heavy cream
- ½ tsp Kosher salt
- 1-3 drops yellow food coloring
- 1-3 drops orange food coloring
Decorating
- Candy eyes for garnish
- Pastry bags and tips
Instructions
Cupcakes
- Pre-heat the oven to 350 degrees and add the cupcake liners to the pan, set aside.
- Add flour, baking powder and salt to a large bowl, mix well.
- In a separate large bowl, using a stand mixer or hand mixer, cream together the butter and sugar until
- it becomes light and fluffy.
- Beat the egg into the mixture until well combined, then beat in the egg white and add the vanilla.
- Mix well.
- Alternating, add the flour and milk as you continue to blend ingredients until fully combined.
- Divide the batter evenly into the prepared cupcake liners, each cup should be ¾ full.
- Bake until the tops are golden, about 20 minutes. They are done when they spring back when gently pressed on the tops.
- Remove from oven and transfer the cupcakes to a wire rack for cooling.
Frosting
- Beat the butter in a large bowl using hand or stand mixer until slightly whipped.
- Add 1 cup of the confectioner’s sugar at a time and mix on low until blended.
- Increase speed to high and continue beating.
- Reduce speed with each addition of confectioner’s sugar – increasing after it has been mostly combined so that each cup is well blended before adding the next one.
- Beat in 2 tbsp of the heavy cream and the vanilla extract until combined. You can add in more heavy cream if needed for desired consistency.
- Add salt and mix to combine.
- Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops. Just drop and then stir well until you reach the desired shade – keeping in mind that the color will intensify over time.
Decorate
- Fill 3 pastry bags – one with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
- Pipe 3 layers (one of each color) with each pastry bag of frosting onto the cooled cupcakes, swirling the white taller to form the ghost shape.
- Finish by adding the candy eyes to each cupcake.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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