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Cozy Ghost-Shaped Vanilla Cupcakes: Easy Halloween Treat

ghost-shaped vanilla cupcakes - featured image
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These adorable ghost-shaped vanilla cupcakes are a fun and easy Halloween treat. Made with simple pantry ingredients and a special ghost-shaped pan, they require no carving and are perfect for parties or baking with kids.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 ½ cups (420g) powdered sugar, sifted (for frosting)
  • 2 tablespoons whole milk (for frosting)
  • 1 ½ teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Mini chocolate chips (for decoration)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your ghost-shaped cupcake pan thoroughly with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
  5. With the mixer on low speed, add about one-third of the flour mixture, then half of the milk. Mix until just combined. Repeat with another third of flour, the remaining milk, and then the final third of flour. Mix until just combined. Use a spatula to give the batter a final fold from the bottom.
  6. Using a cookie scoop or spoon, fill each ghost-shaped cavity about two-thirds full.
  7. Bake for 14 to 17 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then carefully transfer them to a cooling rack to cool completely.
  8. While the cupcakes cool, make the buttercream. Beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Add the vanilla extract, milk, and salt, then increase the speed to medium-high and beat for 3 to 4 minutes until light and fluffy.
  9. Once the cupcakes are completely cool, fit a piping bag with a round tip and fill it with frosting. Pipe a generous swirl onto each ghost cupcake, covering the top completely. While the frosting is still soft, press two mini chocolate chips into each ghost for eyes. Dust the cupcakes lightly with powdered sugar using a fine-mesh sieve.

Notes

For best results, ensure butter, eggs, and milk are at room temperature. Do not overmix the batter. Grease the ghost-shaped pan thoroughly to prevent sticking. Let cupcakes cool completely before frosting. Store in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, vanilla cupcakes, easy Halloween treat, kid-friendly baking, ghost-shaped cupcakes

Find it online: https://zorbmeal.com/cozy-ghost-shaped-vanilla-cupcakes-easy-halloween-treat/