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Ghost Cupcakes Recipe

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4.2 from 10 reviews

These delightful Ghost Cupcakes are perfect for Halloween parties or spooky celebrations. Featuring moist yellow cupcakes topped with creamy, colorful frosting and charming handmade white fondant ghosts, they combine fun decoration with classic cake flavors for a festive treat that will impress guests of all ages.

Ingredients

Cake

  • 15.25 ounce box yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

Fondant Ghost Toppers

  • 12 ounces white fondant
  • Black food color marker

Frosting

  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • 2 drops red gel food coloring
  • 2 drops yellow gel food coloring

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350 degrees F and line two cupcake pans with yellow cupcake liners to ensure easy removal after baking.
  2. Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with a hand mixer on medium speed until all ingredients are well incorporated and smooth.
  3. Fill Cupcake Liners: Using a spoon or scoop, fill each cupcake liner about three-quarters full with the prepared batter to allow room for rising.
  4. Bake the Cupcakes: Place the pans into the oven and bake for 15 to 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with moist crumbs attached.
  5. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack while you prepare the fondant toppers and frosting.
  6. Roll Fondant Balls: Line a baking sheet with wax paper. Roll the white fondant into twenty-four 1-inch smooth balls for the ghost toppers.
  7. Shape Ghosts: Flatten each fondant ball into an oval shape, then pinch one end slightly and bend it upward to create a curved ‘ghost’ form. Cut small snips on each side to resemble arms.
  8. Add Facial Details: Use a black food color marker or black frosting to draw two oval eyes on each fondant ghost to complete their cute spooky look.
  9. Make Frosting: In a mixing bowl, combine butter, powdered sugar, milk, red gel food coloring, and yellow gel food coloring. Beat with a hand mixer starting on low speed and gradually increase to high until smooth and fluffy with an orange hue.
  10. Pipe Frosting on Cupcakes: Place the frosting into a piping bag fitted with a straight tip or coupler. Pipe a swirl of frosting onto the top of each cooled cupcake.
  11. Assemble Ghost Cupcakes: Carefully place one fondant ghost topper on each frosted cupcake and serve immediately or store until ready to serve.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Use gel food coloring for vibrant frosting color without thinning the consistency.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
  • If fondant becomes sticky, lightly dust hands with powdered sugar while shaping.
  • For sturdier eyes, you can use edible black gel or piping gel instead of a marker.

Find it online: https://cookedbysarah.com/ghost-cupcakes-recipe/