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Ghost Cupcakes Easy Recipe with Vanilla Buttercream

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These ghost cupcakes are a simple, adorable Halloween treat made with tender vanilla cake, silky vanilla buttercream, and marshmallow ghosts. No special decorating skills required—just a fun trick that turns any cupcake into a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 ½ cups (420g) powdered sugar
  • 2 teaspoons vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream or whole milk
  • Pinch of salt
  • 12 large marshmallows
  • ¼ cup powdered sugar (for dusting)
  • 12 mini chocolate chips or black decorating gel

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternate adding dry ingredients and milk, starting and ending with flour, mixing on low until just combined. Do not overmix.
  6. Divide batter evenly among liners, filling each about two-thirds full. Tap pan gently to settle.
  7. Bake for 18-20 minutes, rotating pan halfway through, until a toothpick inserted in center comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For buttercream: Beat softened butter on medium speed until smooth and pale, about 2 minutes.
  10. Add powdered sugar one cup at a time, mixing on low after each addition.
  11. Add vanilla, salt, and 2 tablespoons heavy cream. Beat on medium speed for 2-3 minutes until fluffy. Add more cream if needed.
  12. Frost each cooled cupcake with a generous swirl of buttercream, leaving a mound in the center.
  13. Press one large marshmallow onto the center of each frosted cupcake, slightly tilted if desired.
  14. Dust marshmallows with powdered sugar using a fine-mesh sieve held about 6 inches above.
  15. Add ghost faces using mini chocolate chips or black decorating gel for eyes and mouth.

Notes

Room temperature ingredients are key for best texture. Don’t overmix the batter. Test marshmallows for firmness before using. Dust marshmallows with powdered sugar just before serving for best appearance. Unfrosted cupcakes can be stored at room temperature for up to 3 days; assembled cupcakes are best within 24 hours.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, vanilla cupcakes, marshmallow ghosts, easy Halloween dessert, vanilla buttercream

Find it online: https://yumbelle.com/ghost-cupcakes-easy-recipe-with-vanilla-buttercream/