Description
These spooky ghost cupcakes with cream cheese frosting are simple enough for a beginner but impressive enough for a party. The tangy frosting cuts the sweetness of the cake, and the ghost shapes are forgiving—each one has its own personality.
Ingredients
- All-purpose flour – 1 ½ cups (180g)
- Granulated sugar – 1 cup (200g)
- Unsalted butter – ½ cup (113g), softened
- Large eggs – 2, room temperature
- Whole milk – ½ cup (120ml)
- Vanilla extract – 1 teaspoon
- Baking powder – 1 ½ teaspoons
- Salt – ¼ teaspoon
- Cream cheese – 8 oz (226g), full-fat, softened
- Unsalted butter – ¼ cup (57g), softened (for frosting)
- Powdered sugar – 2 cups (240g), sifted
- Vanilla extract – 1 teaspoon (for frosting)
- Pinch of salt (for frosting)
- Mini chocolate chips – About ¼ cup (45g)
- White sanding sugar or edible glitter – Optional
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
- In a large bowl, cream together the softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add half of this dry mixture to the wet ingredients and mix on low until just combined. Pour in the milk, then add the remaining dry mixture. Mix until smooth.
- Divide the batter evenly among the 12 liners, filling each about â…” full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt. Beat on low until incorporated, then on medium for 2 minutes until thick and spreadable.
- Fit a piping bag with a large round tip. Fill the bag halfway with frosting. Hold the bag straight up about ½ inch above each cupcake and squeeze gently to create a tall, rounded mound with a peak.
- While the frosting is still soft, press two mini chocolate chips for eyes and one for the mouth. Optionally sprinkle with white sanding sugar.
- Serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Room temperature ingredients are crucial. Cold cream cheese makes lumpy frosting. Cool cupcakes completely before frosting to avoid melting. If frosting is too soft, refrigerate for 15 minutes. For a dairy-free version, use plant-based butter and cream cheese. Unfrosted cupcakes can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: Halloween cupcakes, ghost cupcakes, cream cheese frosting, spooky desserts, easy Halloween recipe