Description
These Ghost Cupcakes are the ultimate Halloween dessert—moist cupcakes topped with fluffy ghost-shaped frosting or marshmallows and spooky chocolate eyes. Perfect for parties, school treats, or spooky fun at home.
Ingredients
Scale
For the Cupcakes:
- 1 box chocolate or vanilla cake mix (or homemade)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water or milk
For the Frosting & Ghosts:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or cream
- 12–14 large marshmallows or piped meringue ghosts
- Mini chocolate chips or edible candy eyes
Instructions
- Bake the cupcakes: Prepare cake mix as directed. Fill liners 2/3 full and bake at 350°F (175°C) for 18–22 minutes. Let cool completely.
- Make frosting: Beat butter until fluffy. Add powdered sugar, vanilla, and milk until smooth and pipeable.
- Frost the cupcakes: Pipe tall mounds of frosting with a round tip or place marshmallows/meringue ghosts on top.
- Add faces: Decorate with mini chocolate chips or candy eyes for spooky ghost faces.
Notes
- Make ahead: Bake cupcakes in advance and store unfrosted up to 2 days.
- Kid-friendly: Use marshmallows instead of piping for easy ghost shapes.
- Vegan-friendly: Use dairy-free cake mix and frosting as needed.
- Creative decor: Try black frosting swirls, rainbow ghosts, or ghost pull-apart designs.
- Storage: Store frosted cupcakes in fridge for 3–4 days; decorate day of serving for best appearance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 24g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg