Halloween Ghost Cupcakes with Chocolate Faces
Make the best Halloween ghost cupcakes! They're easy to bake, delicious, and perfect for a Halloween treat or party.
Ingredients
cakes
- 1 stick butter
- ⅔ cup sugar
- 2 eggs size M
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons milk
glaze
- 1 cup confectioner's sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
face
- Chocolate writing icing
Ingredients you need per step are listed below the step in Italic
Instructions
Cupcakes
- Preheat oven to
350 °F or 
320 °F - In a bowl, mix the butter and sugar until smooth and creamy.1 stick butter, ⅔ cup sugar
- Add the eggs one at a time, mixing well after each addition.2 eggs
- Pour in the vanilla extract and mix briefly.1 teaspoon vanilla extract
- Slowly add the flour while mixing at a low speed.1 cup all-purpose flour
- Pour in the milk and mix until smooth.2 tablespoons milk
- Spoon the batter into cupcake liners and bake for 20–25 minutes until golden brown.
- Remove the cupcakes from the tin and let them cool completely on a wire rack.
Glaze
- Mix the confectioner's sugar, lemon juice, and vanilla extract in a bowl.1 cup confectioner's sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Start mixing at a low speed, then gradually increase the speed. Mix for at least 5 minutes.
- Spread the glaze over the cooled cupcakes.
- If the glaze is too thin, repeat the step after 5 minutes.
- Let the glaze dry for 1 hour.
Decoration
- Use the chocolate writing icing to draw a spooky face on each cupcake.Chocolate writing icing
NOTES
1. Can I make the cupcakes in advance? Yes! Without icing, you can store them for 2 days or freeze them for 2 months.
2. Can I replace the icing? Absolutely! Use melted white chocolate or color the icing for an extra Halloween effect.
3. Do I need a special baking pan? A ghost pan is fun, but not necessary. Bake a regular cake, cut it into slices, and use a ghost cutter.
4. Tips & variations
- Extra airy cupcakes? Use ingredients at room temperature.
- Chocolate version? Add two tablespoons of cocoa powder to the batter.
- Ghost pops? Stick a lollipop stick into each cupcake for a fun treat.
- Room temperature: 1 day in a sealed container.
- Refrigerator: The batter will be kept for 2 days.
- Freezer: Cupcakes (without icing) can be kept for up to 2 months.
Nutrition
Calories: 406kcal | Carbohydrates: 60g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 145mg | Fiber: 1g | Sugar: 43g | Vitamin A: 558IU | Vitamin C: 1mg | Iron: 1mg
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