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Three Halloween-themed cupcakes with yellow and orange frosting, topped with ghost-shaped meringues and candy eyes, sit on a dark plate—perfect for a Halloween Dessert Table. Candy corn pieces and cupcake wrappers are scattered around.

Halloween Ghost Cupcakes

These Halloween ghost cupcakes are adorable, easy to frost, and a hit with kids and adults—perfect for your party dessert table.

Course Alcohol, desserts
Cuisine American, Cupcakes
Keyword ghost cupcakes, halloween cupcakes recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author momma lew

Ingredients

For the Cupcakes:

  • 1 ⅓ c. All-purpose flour
  • 1 ¼ tsp. Baking powder
  • ½ tsp. Kosher salt
  • 6 tbsp. Unsalted butter at room temperature
  • 1 c. Sugar
  • 1 large egg plus 1 egg white at room temperature
  • 1 ½ tsp. Pure vanilla extract
  • ½ c. Skim milk
  • 2 drops yellow food coloring
  • 2 drops orange food coloring

For the Frosting:

  • 1 c. Unsalted butter softened
  • 4 c. Powdered sugar
  • 4 tbsp. Pure vanilla extract
  • 4 tbsp. Heavy cream
  • ½ tsp. Kosher salt
  • 1 drop yellow food coloring
  • 1 drop orange food coloring
  • Candy eyes for garnish

Instructions

Bake the Cupcakes

  1. Pre-heat oven to 350 degrees and add cupcake liners to pan, set aside.

  2. Add flour, baking powder and salt to a large bowl, mix well.

  3. In a separate large bowl, using a stand mixer or hand mixer, cream butter and sugar until it becomes light and fluffy.

  4. Beat egg into mixture until well combined, then beat in egg white and add the vanilla.

  5. Mix well.

  6. Alternating, add the flour and milk as you continue to blend ingredients.

  7. Divide the batter evenly into cupcake liners, each cup should be 3⁄4 full.

  8. Bake until the tops are golden, about 20 minutes. Remove from oven and transfer the cupcakes to a wire rack for cooling.

Make the Frosting

  1. Beat butter in a large bowl using a hand or stand mixer until slightly whipped.

  2. Add 1 cup of powdered sugar at a time and mix on low until blended. Increase speed to high and continue beating. Repeat with the remaining powdered sugar.

  3. Beat in 2 tbsp of heavy cream and the vanilla extract until combined. You can add in heavy cream if needed for desired consistency. Add salt and mix to combine.

  4. Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops.

  5. Fill 3 pastry bags with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.

  6. Pipe 3 layers with each pastry bag of frosting onto the cooled cupcakes, finish by adding the candy eyes to each cupcake.

Recipe Video

Recipe Notes

Store frosted cupcakes in a covered container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temp before serving for the best flavor.