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Spooky Ghost Cupcakes: Easy Vanilla Buttercream Recipe

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These spooky ghost cupcakes are impossibly moist, topped with a light vanilla buttercream, and feature a simple ghost design that’s perfect for Halloween. A touch of sour cream in the batter keeps them tender, and the Swiss meringue-style buttercream is silky and stable.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • ¼ cup (60g) sour cream, room temperature
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for buttercream)
  • 2 tablespoons heavy cream, plus more if needed
  • Pinch of salt
  • 24 black candy eyes
  • 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.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each. Beat in vanilla extract.
  5. With mixer on low, add one-third of the flour mixture, then half the milk, then another third of flour, then remaining milk, then final third of flour. Mix until just combined. Fold in sour cream.
  6. Divide batter evenly among liners, filling each two-thirds full. Bake 18-20 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  7. For buttercream: Beat softened butter on medium speed until smooth, about 2 minutes. Add sifted powdered sugar one cup at a time, beating on low then medium until smooth. Add vanilla, heavy cream, and salt. Beat on medium-high 3-4 minutes until light and fluffy.
  8. Fit a piping bag with a large round tip (Wilton 1A). Fill with buttercream. Hold bag vertically over a cupcake, squeeze to create a tall round blob, then lift upward to form a teardrop shape. Repeat for all cupcakes.
  9. Press two black candy eyes into each ghost. Use a toothpick dipped in black gel food coloring to draw a small mouth.
  10. Serve at room temperature. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix the batter. Buttercream should be about 70°F for piping. Practice ghost shape on a plate first. Cupcakes can be baked a day ahead and stored in an airtight container.

Nutrition

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

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