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Easy Ghost Vanilla Cupcakes Ready in 30 Minutes

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These ghost-shaped vanilla cupcakes are quick, easy, and perfect for Halloween. With a light, fluffy texture and creamy vanilla frosting, they come together in under 30 minutes using simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk (or 2%)
  • ¼ cup sour cream (full-fat preferred)
  • 2 teaspoons vanilla extract (pure)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream (or whole milk)
  • Pinch of salt (for frosting)
  • Mini chocolate chips or black gel food coloring (for eyes)
  • Optional: white sanding sugar or edible glitter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3 minutes until pale and fluffy. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. With mixer on low, add one-third of the flour mixture to the butter mixture, beating just until combined. Add half of the milk and sour cream, beat again. Repeat with another third of flour, remaining milk, then final third of flour. Stop mixing when no streaks of flour remain.
  6. Divide batter evenly among liners, filling each about two-thirds full (about 3 tablespoons or 45-50 grams each).
  7. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: In a clean bowl, beat softened butter on medium speed until smooth (about 2 minutes). Add sifted powdered sugar one cup at a time, beating on low. Add vanilla, heavy cream, and salt. Beat on medium-high for 3-4 minutes until light and fluffy.
  9. Transfer frosting to a piping bag fitted with a large round tip. Pipe a generous mound of frosting on each cooled cupcake, pulling upward to create a peak for the ghost’s head.
  10. While frosting is soft, press two mini chocolate chips into the face area for eyes. Let set for 10 minutes before serving.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter once flour is added. Cool cupcakes completely before frosting to prevent melting. For a dairy-free version, use plant-based butter and oat milk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum if needed.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, vanilla cupcakes, easy Halloween treats, ghost-shaped cupcakes

Find it online: https://freshforkful.com/easy-ghost-vanilla-cupcakes-ready-in-30-minutes/