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Cute Ghost Cupcakes with Marshmallow Faces

Cute Ghost Cupcakes with Marshmallow Faces - featured image
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Soft, matte white cupcakes topped with Swiss meringue buttercream and marshmallow faces. These easy Halloween treats rely on texture and simple ingredients for a spooky yet cute result.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 3–4 cups confectioners’ sugar, sifted
  • 2–3 tbsp heavy cream
  • 1 tsp pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 package large marshmallows
  • Black gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition, then add vanilla extract.
  5. Add dry ingredients to the butter mixture in three parts, alternating with milk. Mix on low speed just until combined.
  6. Divide batter evenly among liners, filling them 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Rotate pan halfway through.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, beat softened butter for 5 minutes until pale and fluffy.
  10. Add powdered sugar one cup at a time on low speed, then add heavy cream, vanilla, and salt.
  11. Beat on high for 3-4 minutes until smooth and holding stiff peaks.
  12. Pipe a generous swirl of frosting onto each cooled cupcake using a large star tip.
  13. Cut marshmallows in half horizontally. Press the flat side onto the center of the frosting.
  14. Mix black gel food coloring with a teaspoon of frosting to create black icing.
  15. Use a toothpick to dot eyes and a mouth on the marshmallow.
  16. Chill in refrigerator for 15 minutes before serving (optional).

Notes

Ensure all ingredients are at room temperature for best texture. Do not overmix the batter to avoid tough cupcakes. Whip the buttercream thoroughly to achieve the desired matte finish. If using liquid food coloring, add extra powdered sugar to compensate for the added liquid.

Nutrition

Keywords: Halloween, cupcakes, marshmallow, ghost, easy baking, kids treats, matte frosting, vanilla cupcakes

Find it online: https://lirafood.com/cute-ghost-cupcakes-with-marshmallow-faces-easy-halloween-recipe/