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    Home » Cupcake Recipes

    Sep 28, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Ghost Cupcakes

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    Jump to Recipe Print Recipe
    Pinterest pin for ghost cupcakes.

    These ghost cupcakes are moist pumpkin cupcakes, perfect for Halloween. They are topped with cream cheese frosting decorated to look like ghosts! They are so easy that no mixer is required!

    Ghost cupcake on a metal pan.

    These ghost cupcakes are pumpkin cupcakes with cream cheese frosting. This is such a classic fall flavor that is perfect to go with Halloween! They will be a hit at any Halloween party.

    They are decorated to look like little cute ghosts. This was big hit for my three year old! These little guys are the perfect treat for your spooky season.

    If you are looking for more fall recipes, try pumpkin spice cinnamon rolls, Halloween candy chocolate cake, and Mummy Cookies.

    Jump to:
    • Why You Will Love This
    • Ingredient Notes
    • Step By Step Instructions
    • Decorating Tips
    • FAQ
    • Storing
    • 📖 Recipe

    Why You Will Love This

    • No mixer needed- You don't need a mixer for the cupcake batter. You will need a mixer for the frosting.
    • Pumpkin cupcakes- These are ultra moist and tender pumpkin cupcakes.
    • Cream cheese frosting- This is the best cream cheese frosting! It is tangy, but well balanced with a little bit of salt.
    • Easy recipe- This is an easy dessert. Skip the box cake mix, even a novice baker can make these moist cupcakes!
    • Halloween cupcakes- These are perfect for Halloween/fall since they are decorated like ghosts. Halloween ghost cupcakes are always a great addition to a party table this time of year.
    Cupcake split in half.

    Ingredient Notes

    • Room temperature dairy ingredients- Pull these out 2 hours before baking.
    • Pumpkin pie spice- This is a blend of spices found at your local grocery store.
    • Brown sugar- I used light brown sugar.
    • Oil- You can use canola, vegetable, or olive oil.
    • Pumpkin puree- Use the pumpkin puree from a can. Homemade puree will have too much liquid.
    • Cream cheese- Use full fat cream cheese.
    • Butter- It needs to be slightly cold. It will be cold to the touch but when you touch it, a finger indent will remain.
    • Powdered sugar- Make sure to sift this to prevent a gritty frosting.

    Step By Step Instructions

    Here are the steps to make and bake the cupcakes. You will not need a mixer for the cupcakes. You will need an electric mixer for the frosting. A hand mixer or stand mixer with a paddle attachment will work.

    STEP 1: Use a muffin pan. Use a muffin pan lined with muffin liners.

    STEP 2: Mix the dry ingredients. Use a sifter and sift the flour to prevent lumps. Mix in the rest of the dry ingredients in a large bowl.

    STEP 3: Mix the wet ingredients. Pour the wet ingredients into a separate bowl and mix well. Then, pour the wet ingredients into the dry. Mix on low speed until just combined.

    Mixing wet ingredients in a glass bowl.
    Dry ingredients added.
    Batter in a glass bowl.

    STEP 5: Scoop the batter. Use a 1oz cookie scoop and fill the muffin cups ¾ths full with batter.

    STEP 6: Bake cupcakes. Bake the cupcakes for 20-22 minutes.

    STEP 7: Cream cheese frosting. Beat the cream cheese and butter together on a high speed. Next, slowly add in the powdered sugar. Then, add in the heavy cream, vanilla extract and salt. It should be creamy.

    STEP 8: Pipe frosting to look a ghost. Pipe the frosting on top of the cupcakes and use the chocolate chips to make the eyes on top of each cupcake.

    Batter in a muffin pan.
    Baked cupcakes on a wire rack.
    Cream cheese frosting in a glass bowl.

    Decorating Tips

    To make the cupcakes look like a ghost, you will need a piping bag.

    Fill the piping bag with frosting. Then, cut off the tip about 1 inch. For a cleaner look you can use a large round tip.

    First, pipe a circle around the top of each cupcake. Then, pipe a second smaller circle in the center of the cupcake. Pull up on your piping bag to create a tip.

    Do the same for the last circle, pull up again to create a tip. It took me several times to get it right. If you mess up, scrape the frosting and try again.

    Ghost cupcakes on a cake stand.

    FAQ

    Are these cupcakes healthy?

    No. Haha. It is not.

    Can I make these with no eggs?

    I have not recipe tested this. If you make this with an egg substitute, let me know.

    Can I fill these cupcakes?

    Yes you can. Fill these with M&M's, Reese's pieces or candy corn. You can also fill with a chocolate ganache. Just cut a hole in the top, place your candy in the center of a cupcake, and replace the top of the cupcake before frosting.

    Can I make these ahead of time?

    Yes you can. Once the cupcakes have cooled. Wrap in cling wrap and store in an airtight container. Freeze for 30 days. Thaw for 1 hour before using.

    A bite missing from a pumpkin cupcake.

    Storing

    Store these ghost cupcakes in an airtight container and store in the fridge. They will last up to 5 days.

    Pumpkin cupcake decorated to look like a ghost.

    Other Pumpkin Recipes To Try

    • Pumpkin donuts with maple glaze with chocolate curls on top.
      Pumpkin Donuts
    • Bite missing from pumpkin oatmeal cookies.
      Chewy Pumpkin Oatmeal Cookies
    • Sliced up spice sheet cake with pumpkin frosting with 3 slices on the side.
      Spice Sheet Cake with Pumpkin Frosting

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Ghost cupcake on a metal pan.

    Ghost Cupcakes

    Stephanie Rutherford
    These ghost cupcakes are moist pumpkin cupcakes. They are topped with a cream cheese frosting and decorated to look like ghosts.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 20 mins
    Decorating Time 1 hr
    Total Time 2 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 410 kcal

    Ingredients
     
     

    Pumpkin Cupcake

    • 1 ¼ cup All-purpose flour
    • ¾ teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • 3 teaspoon Ground cinnamon
    • 2 teaspoon Pumpkin pie spice
    • ¼ teaspoon Salt
    • 1 cup Brown sugar packed light or dark
    • ½ cup Oil canola or vegetable
    • 2 Large eggs room temperature
    • 1 teaspoon Pure vanilla extract
    • 1 ¼ cup Pumpkin puree Do not use pumpkin pie filling. Use the pumpkin puree from a can

    Cream Cheese Frosting

    • 6 oz Cream cheese room temperature
    • 1 cup Unsalted butter slightly cold
    • 5 cups Powdered sugar sifted
    • 1 teaspoon Pure vanilla extract
    • ¼ teaspoon Salt
    • 3 tablespoon Heavy cream
    • Chocolate chips for the eyes

    Instructions
     

    Pumpkin Cupcakes

    • Preheat the oven to 350°F. Place 12 muffin liners in a muffin pan. Set aside.
    • In a mixing bowl, sift the flour. Mix in the baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
      ¾ teaspoon Baking powder, ¼ teaspoon Baking soda, 3 teaspoon Ground cinnamon, 2 teaspoon Pumpkin pie spice, ¼ teaspoon Salt
    • In a separate bowl, mix in the brown sugar, oil, eggs, vanilla, and pumpkin puree. Pour wet ingredients into the dry ingredients. Mix until combined.
      1 cup Brown sugar, ½ cup Oil, 2 Large eggs, 1 teaspoon Pure vanilla extract, 1 ¼ cup Pumpkin puree
    • Fill the muffin liners ¾ full. Bake for 20-22 minutes. They are done baking when a toothpick inserted comes out clean.
    • Let the cupcakes sit in the pan for 10 minutes. Then, transfer to a cooling rack. Let them cool completely before decorating.

    Cream Cheese Frosting

    • Let the butter sit on the counter for 30 minutes. Sift the powdered sugar while you wait.
      1 cup Unsalted butter, 5 cups Powdered sugar
    • Using a mixer, beat the butter and cream cheese on high for 2 minutes. Scrape the bowl. Slowly add in the powdered sugar. It will be thick.
      6 oz Cream cheese
    • Mix in the vanilla salt, and heavy cream. Mix on high for 1 minute until creamy.
      1 teaspoon Pure vanilla extract, ¼ teaspoon Salt, 3 tablespoon Heavy cream
    • Pipe the cupcakes with the frosting. Use 2 chocolate chips for the eyes.
      Chocolate chips

    Notes

    Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcake. 
    High altitude baking- Add an extra 1 tablespoon of flour to the cupcake batter.
     

    Nutrition

    Calories: 410kcalCarbohydrates: 84gProtein: 3gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 61mgSodium: 202mgPotassium: 123mgFiber: 1gSugar: 19gVitamin A: 4692IUVitamin C: 1mgCalcium: 67mgIron: 1mg
    Keyword cream cheese frosting, easy, filled cupcakes, ghost, halloween, moist, pumpkin cupcakes
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Monica says

      October 14, 2021 at 9:34 am

      haven't made this quite yet, but BLESS YOU for having both a jump to recipe button, and the amounts of each ingredients needed underneath each step that saves scrolling and triple-checking!!

      Reply
      • Stephanie Rutherford says

        October 14, 2021 at 11:55 am

        I try to make my recipe very user friendly! I personally hate having to double check while making a recipe, so that is why I do it!

        Reply

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