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Spooky Creamy Ghost Cupcakes: 5 Easy Halloween Treats

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Delightful Halloween cupcakes featuring a moist vanilla bean cake base topped with homemade marshmallow fondant shaped into whimsical ghosts. This recipe offers professional results with simple ingredients and easy techniques.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla bean paste
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk
  • 10 ounces (283g) mini marshmallows
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 2 tablespoons cornstarch
  • 1 packet (2 ¼ tsp) unflavored gelatin
  • 3 tablespoons water
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream softened butter and granulated sugar until light and fluffy (3-4 minutes).
  3. Beat in eggs one at a time, followed by vanilla bean paste.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  6. Spoon batter into liners, filling 2/3 full.
  7. Bake for 18-20 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Sprinkle gelatin over water in a small bowl and let bloom for 5 minutes.
  9. Combine marshmallows and bloomed gelatin in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (2-3 minutes).
  10. Stir vegetable oil into the melted marshmallow mixture.
  11. In a large bowl, combine 3 cups powdered sugar and cornstarch. Pour in marshmallow mixture and mix with a spatula until a shaggy dough forms.
  12. Turn dough onto a surface dusted with cornstarch. Knead for 5-7 minutes until smooth and pliable. Add more powdered sugar if sticky.
  13. Wrap fondant in plastic wrap and let rest for 30 minutes.
  14. Roll fondant to 1/8 inch thickness. Cut circles large enough to cover cupcake tops.
  15. Drape circles over cooled cupcakes, smoothing down sides and trimming excess.
  16. Roll small balls of fondant for eyes and mouth. Press onto the ghost face.
  17. Use a toothpick to create a tattered bottom edge for the ghost look.

Notes

Ensure cupcakes are completely cool before applying fondant to prevent melting. If the fondant cracks, gently pinch edges with a damp finger. Store in an airtight container at room temperature for up to 3 days; do not refrigerate as cold causes sweating. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use vegan butter and oat milk.

Nutrition

Keywords: Halloween cupcakes, marshmallow fondant, ghost cupcakes, vanilla cake, homemade fondant, easy Halloween treats, spooky baking

Find it online: https://shimmersnack.com/spooky-creamy-ghost-cupcakes-5-easy-halloween-treats/