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Adorable Ghost Cupcakes: Easy Marshmallow Fondant Recipe

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These adorable ghost cupcakes with homemade marshmallow fondant toppers are the perfect Halloween treat. Easy to make, delicious, and guaranteed to bring smiles to any party or classroom celebration.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 10 ounces mini marshmallows
  • 2–3 cups powdered sugar, sifted (plus extra for dusting)
  • 2 tablespoons water
  • 2 tablespoons vegetable shortening
  • Black gel food coloring
  • Optional: edible glitter dust or luster powder
  • ½ cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 2 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin 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 sugar together until light and fluffy, about 3 minutes with an electric mixer.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined. Do not overmix.
  6. Divide batter evenly among 12 liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make the marshmallow fondant. Place mini marshmallows and 2 tablespoons water in a large microwave-safe bowl.
  9. Microwave in 30-second intervals, stirring between each, until marshmallows are fully melted and smooth (about 90 seconds total).
  10. Add vegetable shortening and stir until melted completely.
  11. Add sifted powdered sugar one cup at a time, stirring with a wooden spoon until stiff.
  12. Turn out onto a surface dusted with powdered sugar and knead by hand, adding more powdered sugar until smooth, soft, and no longer sticky (5-8 minutes).
  13. Wrap fondant tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
  14. Make the buttercream frosting: In a large bowl, beat softened butter until creamy. Add sifted powdered sugar one cup at a time, beating on low speed.
  15. Add heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  16. Lightly dust work surface with powdered sugar. Roll out marshmallow fondant to about ¼-inch thickness.
  17. Use a ghost-shaped cookie cutter to press out ghosts. Gather scraps, re-roll, and cut more to get about 12 ghosts.
  18. Place ghosts on a parchment-lined baking sheet. Dip a toothpick into black gel food coloring and dot two eyes and a mouth onto each ghost.
  19. Let ghosts dry and firm up for about 15 minutes.
  20. Once cupcakes are completely cool, pipe or spread a generous swirl of buttercream on top of each cupcake.
  21. Gently press a marshmallow ghost onto the frosting. Optionally dust with edible glitter.

Notes

Don’t skip sifting powdered sugar for the fondant to avoid lumps. When melting marshmallows, don’t walk away as they can burn quickly. Kneading fondant is a workout; keep going until it feels like soft play-dough. Dip the ghost cutter in powdered sugar between cuts to prevent sticking. Imperfections add character to the ghosts. For best results, assemble cupcakes on the day of serving. Store unfrosted cupcakes in an airtight container, fondant ghosts in a single layer on parchment, and buttercream in the fridge.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow fondant, easy Halloween dessert, spooky cupcakes, vanilla cupcakes, buttercream frosting

Find it online: https://blingbite.com/adorable-ghost-cupcakes-easy-marshmallow-fondant-recipe/