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Ghost Vanilla Cupcakes with Easy Buttercream

Ghost vanilla cupcakes with easy buttercream - featured image
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These adorable ghost-shaped vanilla cupcakes are perfect for Halloween parties. With a soft, moist crumb and silky buttercream, they look fancy but are surprisingly easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (pure vanilla recommended)
  • ½ cup whole milk, room temperature (2% works too)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 ½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream (or whole milk)
  • Pinch of salt (for buttercream)
  • Black decorating gel (for ghost faces)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down sides.
  3. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. With mixer on low, add one-third of flour mixture, then half of milk. Repeat, ending with flour. Mix just until combined.
  6. Divide batter evenly among liners, filling each about two-thirds full. Tap pan gently to release air bubbles.
  7. Bake for 18-22 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: Beat softened butter on medium speed for 2 minutes until creamy. Gradually add sifted 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 or more powdered sugar if needed.
  9. Fill piping bag with buttercream. Hold upright over each cupcake and pipe a tall, rounded dollop about 2 inches high, gently squeezing and pulling upward to create a peak. Use black decorating gel to pipe two dots for eyes and a small oval mouth.

Notes

Measure flour correctly by spooning into cup and leveling off. Sift powdered sugar to avoid lumps. Cool cupcakes completely before frosting. For dairy-free, use plant-based butter and oat milk. For gluten-free, use a 1:1 gluten-free flour blend. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Buttercream can be made a day ahead and refrigerated; bring to room temperature and re-whip before piping.

Nutrition

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

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