Print

Easy Ghost Cupcakes: Best Vanilla Buttercream Swirl Recipe

ghost cupcakes - featured image
Print Recipe

These easy ghost cupcakes are simple, fast, and magical—perfect for Halloween. With a tender vanilla cupcake, creamy buttercream, and adorable white chocolate ghost faces, they’re a crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 ½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream
  • Pinch of salt
  • 1 cup white chocolate melting wafers
  • Mini chocolate chips (about 24-30)
  • Black gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin 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 sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  5. Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly among liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For buttercream: Beat softened butter until smooth, about 2 minutes. Add powdered sugar one cup at a time, beating on low. Add vanilla, salt, and 2 tablespoons heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with remaining cream if needed.
  8. For ghost decorations: Melt white chocolate wafers in 30-second intervals in the microwave, stirring between each. Spoon small dollops (about 1 inch wide) onto parchment-lined baking sheet. Press two mini chocolate chips into each dollop for eyes. Let set for 15-20 minutes at room temperature or 5 minutes in the fridge.
  9. Once cupcakes are completely cool, pipe a tall swirl of buttercream on each using a large round tip. Gently press a white chocolate ghost face into the center. Use black gel food coloring to pipe a small ‘o’ mouth below the eyes.
  10. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 15 minutes before serving.

Notes

Room temperature ingredients are crucial for proper creaming and texture. Do not overfill liners—fill only ⅔ full. For best results, make ghosts up to a week ahead and store in an airtight container at room temperature. Freeze undecorated cupcakes only.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, vanilla buttercream, easy Halloween recipe, ghost decorations, spooky cupcakes

Find it online: https://jollyfork.com/easy-ghost-cupcakes-best-vanilla-buttercream-swirl-recipe/