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Adorable Ghost Cupcakes with Easy Vanilla Buttercream

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These ghost cupcakes are a fun and easy Halloween treat featuring tender vanilla cupcakes topped with a silky vanilla buttercream and cute chocolate chip eyes. Each ghost has its own personality, making them perfect for parties and family baking.

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 frosting)
  • 3 ½ cups (420g) powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream
  • Pinch of salt
  • ½ cup mini chocolate chips
  • Optional: Black gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-count muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down sides.
  4. Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  5. With mixer on low, add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly among liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  8. For buttercream: In a large bowl, beat softened butter on medium speed until smooth and creamy, about 2 minutes.
  9. Add powdered sugar one cup at a time, beating on low until incorporated. Scrape bowl after each addition.
  10. Add vanilla extract, pinch of salt, and 2 tablespoons heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. Add remaining cream if needed for consistency.
  11. Fit a piping bag with a large round tip (Wilton 1A or similar). Fill with buttercream.
  12. Pipe a tall, rounded dome of frosting onto each cooled cupcake. Press two mini chocolate chips into each for eyes.
  13. Optional: Use black gel food coloring to pipe mouths. Refrigerate frosted cupcakes for 15 minutes to set.

Notes

For best results, ensure butter and eggs are at room temperature. If buttercream looks curdled, keep mixing and add a tablespoon of cream. Cupcakes are best served the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, vanilla cupcakes, vanilla buttercream, Halloween dessert, easy Halloween treats

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