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Homemade Ghost Cupcakes: Easy Halloween Treat for Kids

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These ghost cupcakes are moist, tender, and topped with a creamy cream cheese frosting. They turned a Halloween skeptic into a believer and are perfect for after-school baking sessions with kids.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup unsalted butter, softened (for frosting)
  • 4 ounces cream cheese, softened (full-fat)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (as needed for consistency)
  • Mini chocolate chips (about 24-30, for eyes and mouths)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down sides halfway through.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract. Mixture may look slightly curdled.
  5. With mixer on low speed, add about one-third of the flour mixture, mixing until just combined. Add half the buttermilk and mix. Repeat with another third of flour, remaining buttermilk, then last of flour. Stop mixing as soon as flour disappears.
  6. Divide batter evenly among 12 liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be lightly golden and spring back when touched.
  8. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, make frosting: Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar, one cup at a time, beating on low speed. Add vanilla and milk, then beat on medium-high for 2 minutes until light and fluffy. Adjust consistency with additional milk or powdered sugar if needed.
  10. Transfer frosting to a piping bag fitted with a large round tip (or snip corner of a zip-top bag). Pipe a tall swirl on each cupcake, starting from outside and working inward, to form a ghost-like dome.
  11. Immediately press two mini chocolate chips into each ghost for eyes and one or two for a mouth. Use a toothpick to adjust positions if needed.
  12. Refrigerate decorated cupcakes for 15-20 minutes to set frosting before serving.

Notes

Room temperature ingredients matter: take everything out of the fridge 30 minutes before starting. Don’t overmix the batter; mix until just combined. For the toothpick test, a few moist crumbs attached means perfect doneness. Frosting consistency should be like soft-serve ice cream. Work in batches if making a double batch. If you don’t have buttermilk, add 1 ½ teaspoons lemon juice or white vinegar to ½ cup regular milk and let sit for 5 minutes. Use real vanilla extract for best flavor.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, easy Halloween treat, kid-friendly cupcakes, cream cheese frosting, buttermilk cupcakes

Find it online: https://vexifood.com/homemade-ghost-cupcakes-easy-halloween-treat-for-kids/