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Adorable Ghost Cupcakes: Easy Buttercream Faces

Adorable Ghost Cupcakes - featured image
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These Adorable Ghost Cupcakes with Buttercream Faces are soft, buttery vanilla cupcakes topped with a cloud of silky buttercream, decorated with expressive black gel faces. Perfect for Halloween parties, they are easy to make and guaranteed to bring smiles.

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
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (120ml) milk, room temperature
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 ½ cups (440g) powdered sugar, sifted
  • 3–4 tablespoons (45-60ml) heavy cream
  • 1 ½ teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 tube black decorating gel
  • Orange or black sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-count muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down sides.
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. With mixer on low, add flour mixture in three additions alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly among liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  8. For buttercream: Beat softened butter on medium speed for 5 minutes until pale and creamy.
  9. Gradually add sifted powdered sugar, about ½ cup at a time, mixing on low. Add vanilla and salt.
  10. Add heavy cream one tablespoon at a time until smooth and pipeable. Adjust consistency as needed.
  11. Fit a piping bag with a large round tip (Wilton 1A or Ateco 808). Fill with buttercream.
  12. Pipe a tall, rounded mound of frosting on each cooled cupcake, starting in the center and lifting straight up to create a peak.
  13. Use black decorating gel to draw two eyes and an open mouth on each ghost. Optionally sketch with a toothpick first.
  14. If desired, press sprinkles into buttercream around the base. Refrigerate 15 minutes to set before serving.

Notes

Ensure all ingredients are at room temperature for best results. The buttercream should hold a stiff peak but be soft enough to pipe. If too soft, add more powdered sugar; if too stiff, add a little cream. Chill the filled piping bag for 10 minutes if hands are warm. Cupcakes can be made a day ahead; buttercream can be refrigerated for up to 3 days. Let refrigerated cupcakes sit at room temperature for 20 minutes before serving.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, buttercream ghosts, easy Halloween dessert, vanilla cupcakes, ghost faces, Halloween baking

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