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Fluffy Ghost Cupcakes: Easy Halloween Recipe

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Light, airy vanilla bean cupcakes topped with homemade marshmallow fondant shaped into cute ghosts, featuring a tangy sour cream filling for a perfect Halloween treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste or extract
  • ¾ cup (180ml) buttermilk, room temperature
  • 10 oz (280g) mini marshmallows
  • 1 tbsp unsalted butter
  • ½ tsp vanilla extract
  • 2 ½ to 3 cups (300-360g) powdered sugar
  • 1 tbsp cornstarch
  • ½ cup full-fat sour cream
  • 1 tbsp powdered sugar (for filling)
  • Mini chocolate chips or edible food markers (for eyes)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy (3-4 minutes). Scrape down sides.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla bean paste or extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly among liners (2/3 full). Bake for 18-20 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. In a microwave-safe bowl, combine mini marshmallows and 1 tbsp butter. Microwave in intervals until melted and smooth. Stir in vanilla.
  8. Gradually add powdered sugar and cornstarch to marshmallow mixture, mixing until a dough forms. Knead on a surface dusted with powdered sugar for 2-3 minutes until smooth.
  9. Roll fondant into a log and cut into 12 equal pieces. Shape each into a teardrop/ghost shape and place on parchment paper.
  10. Cut a small circle out of the top of each cooled cupcake. Fill the hole with a mixture of sour cream and 1 tbsp powdered sugar. Replace the cake circle.
  11. Place the fondant ghost on top of each cupcake and press gently to secure.
  12. Use mini chocolate chips or food markers to add eyes to the fondant ghosts.

Notes

Ensure all ingredients for the batter are at room temperature for proper emulsion. Do not overmix the batter to keep cupcakes tender. Let cupcakes cool completely before adding fondant to prevent melting. If fondant is too sticky, add more powdered sugar; if too dry, add a tiny bit of water. Store at room temperature; do not refrigerate.

Nutrition

Keywords: Halloween, cupcakes, ghost cupcakes, marshmallow fondant, vanilla bean cake, easy baking, party dessert, spooky treats

Find it online: https://blingbite.com/fluffy-ghost-cupcakes-easy-halloween-recipe/