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Cozy Ghost Vanilla Cupcakes with Buttercream Faces: Easy Halloween Treat

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These adorable ghost vanilla cupcakes are the perfect Halloween treat—not scary, just sweet little vanilla ghosts with happy buttercream faces. Made with simple ingredients and a foolproof technique, they’re light, fluffy, and topped with silky buttercream that holds its shape beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk, room temperature
  • 1 cup unsalted butter, softened (for frosting)
  • 3 ½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream
  • Pinch of salt
  • Black gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt for about 20 seconds.
  3. In a large mixing bowl, beat the softened butter and sugar together on medium speed for 3-4 minutes until light, fluffy, and pale yellow. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition (about 30 seconds each). Add the vanilla extract and beat until combined.
  5. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, starting and ending with flour. Mix just until combined after each addition. Finish mixing by hand with a spatula if needed.
  6. Divide the batter evenly among the 12 liners, filling each about ⅔ full. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, make the buttercream: Beat the softened butter on medium speed for 2 minutes until smooth and creamy. Sift the powdered sugar and add it gradually, about ½ cup at a time, beating on low speed. Add the vanilla, salt, and 2 tablespoons of heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. If too thick, add the remaining tablespoon of cream; if too thin, add more powdered sugar, ¼ cup at a time.
  9. Transfer about ½ cup of the buttercream to a small bowl and mix in the black gel food coloring until deep black. Spoon into a small piping bag fitted with a #2 or #3 round tip. Fill a large piping bag fitted with a large round tip with the remaining white buttercream.
  10. Pipe a tall swirl of white buttercream on each cooled cupcake, starting from the outside and working inward, building height to about 2 inches. Use the black frosting to pipe two small eyes and a little ‘o’ mouth on each ghost.

Notes

Room temperature ingredients are crucial for best results. Take butter, eggs, and milk out of the fridge an hour before baking. Don’t overmix the batter once flour is added. For perfect ghost shapes, chill the filled piping bag for 5-10 minutes before piping. Practice on a plate first. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes keep in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, vanilla cupcakes, buttercream frosting, Halloween treats, easy Halloween dessert, ghost cupcakes with buttercream faces, cozy Halloween baking

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