Description
Adorably spooky vanilla cupcakes topped with fluffy buttercream ghosts — perfect for Halloween parties!
Ingredients
For the Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsalted butter, softened
2 large eggs, room temperature
1½ teaspoons baking powder
½ teaspoon vanilla extract
½ teaspoon salt
⅔ cup whole milk, room temperature
For the Buttercream Ghosts:
1 cup unsalted butter, room temperature (this is crucial!)
4 cups powdered sugar, sifted
¼ cup heavy cream or milk
2 teaspoons vanilla extract
Pinch of salt
Mini chocolate chips or candy eyes for decoration
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with Halloween-themed or white cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and sugar with an electric mixer for 3-4 minutes until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract, ensuring each is fully incorporated.
5. Add the flour mixture in three additions, alternating with milk in two additions, starting and ending with flour. Mix until just combined.
6. Divide batter evenly among liners, filling each about ⅔ full. Bake for 16-18 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.
8. Beat room temperature butter until light and fluffy (about 3 minutes).
9. Gradually add powdered sugar, one cup at a time, beating well after each addition.
10. Add cream, vanilla, and salt, then beat for 2-3 minutes until smooth and pipeable.
11. Fit a piping bag with a large round tip (such as Wilton 1A) and fill with buttercream.
12. Pipe ghosts starting from the center of each cupcake, spiraling upward and tapering the top.
13. Decorate each ghost with mini chocolate chips or candy eyes to bring them to life.
Notes
Room temperature butter is absolutely essential for smooth, pipeable buttercream. Cold butter creates lumpy frosting that’s impossible to work with. If you forgot to take it out early, cut it into small cubes and let it sit for 15 minutes, or microwave for 5-10 seconds at a time.
Make your ghosts fun and varied! Pipe some tall and others short for a playful and spooky display.
These cupcakes are best served the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American