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Adorable Halloween Ghost Cupcakes: Easy Vanilla Buttercream Recipe

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These easy Halloween ghost cupcakes feature tender vanilla cake and silky buttercream that pipes into adorable ghost shapes. Perfect for last-minute school parties, they use simple ingredients and come together in about 45 minutes.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons heavy cream or whole milk
  • 1 ½ teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Mini chocolate chips (for decorating)
  • Black decorating gel or edible marker (for decorating)
  • Orange and black sprinkles (optional, for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt for about 20 seconds.
  3. In a large bowl, beat softened butter on medium speed for 2 minutes until smooth and pale. Add sugar and beat for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat for 15 seconds. Scrape down the bowl.
  5. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half the milk, mix. Repeat with remaining flour and milk, ending with flour. Do not overmix.
  6. Divide batter evenly among 12 liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  7. For buttercream: Beat softened butter on medium speed for 5 minutes until pale and fluffy. Gradually add sifted powdered sugar on low speed. Add vanilla and salt, then beat on medium-high for 2 minutes. Add heavy cream one tablespoon at a time until pipeable consistency.
  8. Snip ½ inch off the end of a piping bag (no tip needed). Fill with buttercream. Hold bag straight up over each cupcake and pipe a tall, fat dollop. Stop squeezing and lift bag straight up quickly to create a ghost peak.
  9. Press two mini chocolate chips into each ghost for eyes. Use black decorating gel to draw a small wavy mouth. Add sprinkles around the base if desired.

Notes

Room temperature ingredients are crucial for best texture. Don’t overfill cupcake liners (fill two-thirds full). Beat buttercream for full 5 minutes for silky texture. Pipe ghosts with confidence—imperfect ghosts are cuter. Chill frosting if it gets too soft. Cupcakes can be baked a day ahead; frost day of serving. Store frosted cupcakes in refrigerator up to 3 days; let sit at room temperature 30 minutes before serving.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, vanilla cupcakes, buttercream frosting, easy Halloween dessert, spooky treats, kid-friendly baking

Find it online: https://sofiaspice.com/adorable-halloween-ghost-cupcakes-easy-vanilla-buttercream-recipe/