Description
These spooky ghost vanilla cupcakes are easy, adorable, and genuinely delicious. They come together fast, look fantastic, and taste like pure vanilla comfort.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 2 tablespoons heavy cream
- Pinch of salt (for frosting)
- Mini chocolate chips (for ghost eyes)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
- In a large mixing bowl, cream together the softened butter and sugar. Beat on medium speed for about 2-3 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and the milk to the butter mixture. Start with half the flour mixture, mix until just combined, then add half the milk. Repeat with the remaining flour and milk. Mix only until no streaks of flour remain.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cupcakes cool, make the frosting. In a clean bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla, heavy cream, and salt, then beat on medium-high for 3-4 minutes until light and fluffy.
- Fill a piping bag with the frosting. Hold the bag straight up over each cooled cupcake and squeeze out a tall swirl. Let the tip drag up slightly at the end to create a little peak.
- Press two mini chocolate chips into each ghost for eyes, placed close together near the top of the frosting swirl.
Notes
Don’t overmix the batter. Room temperature ingredients matter. Let cupcakes cool completely before frosting. For the ghost shape, pipe in one continuous motion. Make the eyes just deep enough that the chocolate chips stay put.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 35
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 48
- Protein: 3
Keywords: Halloween, ghost cupcakes, vanilla cupcakes, easy Halloween treat, buttercream frosting