Candy Corn Ghost Cupcakes

These fun Candy Corn Ghost Cupcakes with white frosting look like ghosts on top of the yellow and orange frosting, the colors of candy corn! They make cute Halloween treats.

Course Dessert

Cuisine American

Keyword Candy Corn Cupcakes, Candy Corn Ghost Cupcakes, cupcakes, Ghost Cupcakes, Halloween Cupcakes

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 459kcal

Author Michele @ Flavor Mosaic

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.

Nutrition