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Spooky Ghost Cupcakes with Toasted Marshmallow Frosting

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These spooky ghost cupcakes with toasted marshmallow frosting are perfect for Halloween. They feature a tender vanilla cupcake topped with a smoky, caramelized marshmallow ghost that’s surprisingly easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 jar (7 oz) marshmallow creme or fluff
  • ½ cup unsalted butter, softened (for frosting)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Mini marshmallows for decorating (optional)
  • About 24 large marshmallows (for ghosts)
  • Black decorating gel or melted dark chocolate (for eyes)
  • Powdered sugar for dusting (optional)

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. Set aside.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make frosting: Beat softened butter until smooth. Add marshmallow creme and beat until combined. Gradually add sifted powdered sugar, then vanilla and salt. Beat on medium-high for 2 minutes until light and fluffy.
  9. Once cupcakes are completely cool, pipe or spread a thin layer of frosting on each.
  10. Cut large marshmallows in half diagonally to form two triangles. Press one triangle onto each frosted cupcake, pointed side up.
  11. Use black decorating gel or melted chocolate to draw two tiny eyes on each marshmallow ghost.
  12. Using a kitchen torch, carefully toast the marshmallow ghosts until golden brown and slightly puffed. Alternatively, broil for 30-60 seconds, watching closely.
  13. Optional: Dust with powdered sugar for an extra spooky effect.

Notes

Room temperature ingredients are important for proper texture. Don’t overmix the batter. Cut marshmallows with wet shears to prevent sticking. Toast marshmallows after placing on cupcakes, not before. Cupcakes can be baked a day ahead; add ghosts and toast just before serving.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow frosting, toasted marshmallow, spooky desserts, easy Halloween recipe

Find it online: https://vexifood.com/spooky-ghost-cupcakes-with-toasted-marshmallow-frosting/