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You and your kids will love these spooky ghost cupcakes with cream cheese frosting!
They have the colors of candy corn and make an easy Halloween Treat!
These fun ghost cupcakes have white frosting that makes cute ghosts on top of the yellow and orange frosting, the colors of candy corn!
You’ll love these candy corn cupcakes for Halloween, a favorite holiday.
Table of Contents
Why You’ll Love This Recipe
- Cute. You can’t help but love these little cupcakes, especially after you put the candy eyes on because they are just so darn cute.
- Fun. Let the kids help decorate them by adding candy eyes or adding a few pieces of candy corn.
- Halloween Treat. These make a delicious treat for a Halloween party!
What You’ll Need
Equipment
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- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- Cupcake Pan
- Cupcake Liners
- Wire Rack
- Orange Pastry Bag or piping bag
- Closed Star Tip or large round tip
- Plastic Wrap
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Flour – I used all-purpose flour. However, you could also use cake flour or gluten-free flour.
- Baking Powder – Be sure that the baking powder is fresh by checking the expiration date.
- Salt – I use Kosher salt.
- Butter – Real butter is best for baking.
- Sugar – I used white sugar.
- Egg
- Egg White
- Vanilla – I recommend using pure vanilla. I realize it is more expensive, but it gives the best flavor. If you use imitation vanilla, you may need to reduce the amount of vanilla to avoid the flavor being too strong.
- Milk – I used whole milk, but you could use low-fat or skim milk.
- Yellow Food Coloring
- Orange Food Coloring
Directions
Cupcakes
- Preheat oven to 350 degrees and add cupcake liners to the pan; set aside.
- Add flour, baking powder, and salt to a large bowl, and mix well.
- In a separate large bowl, cream butter and sugar until it becomes light and fluffy, using a stand mixer or hand mixer.
- Beat egg into the mixture until well combined, then beat in egg white and add the vanilla. Mix well.
- Alternating, add the flour mixture and milk as you continue to blend the ingredients.
- Divide batter evenly into cupcake liners, each cup should be 3⁄4 full.
- Bake until the tops are golden, about 20 minutes. Remove from the oven and transfer the cupcakes to a wire rack for cooling.
Frosting
- Beat butter in a large bowl using a hand or stand mixer with a paddle attachment until slightly whipped.
- Add 1 cup of powdered sugar at a time and mix on low until blended. Increase speed to high and continue beating. Repeat with the remaining powdered sugar.
- Beat in 2 tbsp of heavy cream and the vanilla extract until combined. You can add heavy cream if needed for desired consistency. Add salt and mix to combine.
- Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops.
- Fill 3 pastry bags with each color. Use a closed star tip for the yellow and orange, and use a round tip for the white pastry bag.
- Pipe 3 layers with each pastry bag of frosting onto the cooled cupcakes, and finish by adding the candy eyes to each cupcake.
Recipe Tips
- Avoid Flat Cupcakes. You want your cupcakes to rise while baking, so it is important to use fresh baking soda. Be sure to check the expiration date on your baking powder because if it is old, then your cupcakes may not rise.
- Cool Completely. It is important to allow the cupcakes to cool completely before frosting, or else your frosting may melt, leaving you with very sad cupcakes that look nothing like ghosts.
Variations
- Chocolate Cupcakes – Instead of making vanilla cupcakes, turn the base cupcakes into chocolate cupcakes by substituting 1/3 cup of cocoa for 1/3 cup of flour.
- Gluten-Free Cupcakes – Use your favorite gluten-free vanilla cupcake as a base.
What To Serve with Candy Corn Ghost Cupcakes
Serve with Halloween candy and other Halloween treats, such as:
FAQs
How To Store These Cupcakes
Store in an airtight container in the refrigerator for up to 5 days.
More Halloween Recipes
More Cupcake Recipes
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Recipe
Ingredients
Cupcakes
- 1-1/3 cup All-purpose flour
- 1-1/4 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 6 tablespoons Unsalted butter at room temperature
- 1 cup sugar
- 1 large egg
- 1 egg white (at room temperature)
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup milk
- 2 drops yellow food coloring
- 2 drops orange food coloring
Frosting
- 1 c. Unsalted butter softened
- 4 cups powdered sugar (Confectioner's Sugar)
- 4 tbsp. Pure vanilla extract
- 4 tbsp. Heavy cream
- 1/2 teaspoon Kosher salt
- 1 drop yellow food coloring
- 1 drop orange food coloring
- Candy eyes for garnish
Instructions
Cupcakes
- Pre-heat oven to 350 degrees and add cupcake liners to pan, set aside.
- Add flour, baking powder, and salt to a large bowl, and mix well.
- In a separate large bowl, using a stand mixer or hand mixer, cream butter and sugar until it becomes light and fluffy.
- Beat egg into the mixture until well combined, then beat in egg white and add the vanilla. Mix well.
- Alternating, add the flour mixture and milk as you continue to blend the ingredients.
- Divide the batter evenly into cupcake liners, each cup should be 3⁄4 full.
- Bake until the tops are golden, about 20 minutes. Remove from the oven and transfer the cupcakes to a wire rack for cooling.
Frosting
- Beat butter in a large bowl using hand or stand mixer until slightly whipped.
- Add 1 cup of powdered sugar at a time and mix on low until blended. Increase speed to high and continue beating. Repeat with the remaining powdered sugar.
- Beat in 2 tbsp of heavy cream and the vanilla extract until combined. You can add in heavy cream if needed for desired consistency. Add salt and mix to combine.
- Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops.
- Fill 3 pastry bags with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
- Pipe 3 layers with each pastry bag of frosting onto the cooled cupcakes, finish by adding the candy eyes to each cupcake.
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