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–+ servings
Ghost cupcake on a metal pan.
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5 from 8 votes

Ghost Cupcakes

These ghost cupcakes are moist pumpkin cupcakes. They are topped with a cream cheese frosting and decorated to look like ghosts.
Prep Time1 hour
Cook Time20 minutes
Decorating Time1 hour
Total Time2 hours 20 minutes
Servings: 12 cupcakes
Calories: 410kcal
Author: Stephanie Rutherford

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
US Customary - Metric

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: 410kcal | Carbohydrates: 84g | Protein: 3g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 202mg | Potassium: 123mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4692IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg