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!
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 are decorated to look like little ghosts. This was big hit for my three year old!
If you are looking for more fall recipes, try pumpkin spice cinnamon rolls, Halloween candy chocolate cake, and pumpkin chocolate chip cake.
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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.
- Halloween cupcakes- These are perfect for Halloween/fall since they are decorated like ghosts.
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.
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.
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 until just combined.
STEP 5: Scoop the batter. Use a 1oz cookie scoop and fill the liners ¾ths full with batter.
STEP 6: Bake. Bake the cupcakes for 20-22 minutes.
STEP 7: Cream cheese frosting. Beat the cream cheese and butter together. Next, slowly add in the powdered sugar. Then, add in the heavy cream, vanilla and salt. It should be creamy.
STEP 8: Pipe frosting to look a ghost. Pipe the cupcakes and top with chocolate chips.
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.
First, pipe a circle around the top of the cupcake. Then, pipe a second smaller circle in the middle 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.
FAQ
No. Haha. It is not.
I have not recipe tested this. If you make this with an egg substitute, let me know.
Yes you can. Fill these with M&M's and Reese's pieces. You can also fill with a chocolate ganache.
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.
Storing
Store these ghost cupcakes in an airtight container and store in the fridge. They will last up to 5 days.
Other Pumpkin Recipes To Try
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📖 Recipe
Ghost Cupcakes
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
Monica says
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!!
Stephanie Rutherford says
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!