There’s something irresistibly charming about Halloween treats that are both cute and spooky. These Halloween Ghost Cupcakes strike the perfect balance between festive fun and delicious indulgence. Whether you’re planning a Halloween party, looking for a kid-friendly treat, or simply want to add a cozy autumn dessert to your rotation, these cupcakes are your go-to.

The fluffy vanilla or chocolate base provides a comforting backdrop for the creamy ghost-shaped frosting, while the option to spice things up with pumpkin or warming spices brings a classic fall twist. They are visually delightful, easy enough for novice bakers, and versatile enough to suit any occasion from school bake sales to family dinners.

Table of Contents

Close-up of ghost cupcakes with white swirl frosting and black candy eyes, ready for Halloween.

Halloween Ghost Cupcakes

George Law

These Halloween Ghost Cupcakes are spooky, sweet, and irresistibly fun! Featuring fluffy homemade cupcakes topped with creamy ghost-shaped frosting and chocolate chip eyes, they’re perfect for Halloween parties, bake sales, or cozy autumn gatherings.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Total Time 45

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 280 kcal

Equipment

muffin tin
paper cupcake liners
Mixing bowls
electric mixer
cooling rack
piping bag with round tip
rubber spatula

Ingredients

1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
¾ cup buttermilk (or milk + 1 tbsp vinegar)
1 cup unsalted butter, softened (for frosting)
3–4 cups powdered sugar, sifted
2 tsp vanilla extract (for frosting)
2–4 tbsp milk or heavy cream (to adjust frosting texture)
black decorating gel or mini chocolate chips (for eyes)

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with festive Halloween liners and prepare a cooling rack.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
Cream the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, then mix in vanilla extract.
Add the dry ingredients in three parts, alternating with buttermilk in two parts. Mix just until combined; do not overmix.
Fill cupcake liners about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before transferring to a rack.
Beat butter until creamy for the frosting. Gradually add powdered sugar, vanilla, and milk or cream until smooth and fluffy. Adjust consistency as needed for piping.
Fill a piping bag with frosting and pipe upward swirls to create ghost shapes. Add mini chocolate chips or black gel for eyes.
Let cupcakes set for 10-15 minutes before serving. Store covered at room temperature or refrigerate as needed.

Notes

Store cupcakes at room temperature for up to 2 days or refrigerate for 3-4 days. Freeze unfrosted cupcakes tightly wrapped for up to a month. For the cleanest ghost shapes, chill frosting for 10-15 minutes before piping. Add edible glitter or sprinkles for extra Halloween flair.

Keyword fall dessert, ghost cupcakes, halloween cupcakes, halloween dessert, halloween party treats, kid-friendly baking

Why You’ll Love This Recipe : Halloween Ghost Cupcakes

Simple but Fun: Basic ingredients combined with easy steps mean you can whip these up even on a busy weeknight.

Highly Customizable: Classic vanilla, chocolate, pumpkin, or spice bases — bake what you love.

Eye-Catching Design: The piped ghost frosting with chocolate chip or gel eyes makes these cupcakes stand out on any dessert table.

Kid-Friendly: The spooky theme excites kids but the flavors stay universally appealing.

Make-Ahead Friendly: Bake a day early and frost right before serving for best freshness.

Perfect for Leftovers: Great treat to turn leftover cupcakes into a fun new dessert.

Ingredients You’ll Need

For the Cupcakes:
1½ cups all-purpose flour (can substitute half with whole wheat for a nuttier flavor)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened (use butter for best texture, or substitute with coconut oil for dairy-free)
1 cup granulated sugar
2 large eggs (room temperature helps blend better)
2 tsp vanilla extract (pure vanilla extract is best for flavor depth)
¾ cup buttermilk (substitute with milk plus 1 tbsp vinegar or lemon juice if needed)
For the Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar, sifted for smoothness
2 tsp vanilla extract
2–4 tbsp milk or heavy cream, adjust to get a pipeable texture
Black decorating gel or mini chocolate chips for the ghost’s eyes

Step-by-Step Instructions With Tips

Step 1: Preheat and Prepare Your Equipment
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with bright Halloween-themed liners for instant festive charm. Have a cooling rack ready to gently place your cupcakes post-bake. Pro tip: Ensure the oven is fully preheated to avoid uneven baking or sinking centers.
Step 2: Combine Dry Ingredients
Whisk all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This helps keep the mixture light and airy. Pro tip: Whisk thoroughly to prevent lumps and evenly distribute your raising agents.
Step 3: Cream Butter and Sugar
Beat softened butter and granulated sugar with an electric mixer until light, fluffy, and pale, about 2-3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Scraping down bowl sides periodically ensures an even mix.
Step 4: Alternate Mixing Wet and Dry
Add dry ingredients to the butter-sugar mix in three parts, alternating with buttermilk in two additions. Mix gently after each addition — overmixing will toughen your cupcakes. Stop when flour streaks disappear.
Step 5: Bake to Perfection
Spoon the batter into liners about two-thirds full. Bake for 18–22 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool in tin for 5 minutes before moving to a rack.
Step 6: Prepare the Frosting
Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and milk or cream until smooth and easy to pipe. Beat on medium speed for extra fluffiness. If too soft, chill for 10-15 minutes for firm piping.
Step 7: Create Your Ghosts
Fill a piping bag fitted with a round tip with frosting. Pipe upward swirls starting from the cupcake center to shape ghosts. Use black gel or mini chocolate chips for eyes. Pro tip: Chilling frosting before piping ensures neat shapes.

Storage and Make-Ahead Tips

These cupcakes keep well covered at room temperature for 1-2 days. For longer storage, freeze unfrosted cupcakes wrapped tightly, and thaw before frosting. Frosted cupcakes last 2 days refrigerated in an airtight container allow to come to room temperature before serving for best texture.

Serving Suggestions For Ghost Cupcakes

For added flair, sprinkle edible glitter or orange and black sprinkles around your ghosts. Serve alongside a warm spiced cider or a festive punch to complete the Halloween vibe.

Optional Flavor Variations

Pumpkin Spice Cupcakes: Add ½ cup canned pumpkin and 1 tsp pumpkin pie spice to the base.

Chocolate Ghosts: Use chocolate cupcake batter and white vanilla frosting for a reversed spooky look.

Spiced Addition: Mix a pinch of cinnamon or nutmeg in the frosting for a seasonal touch.

A Cultural Note

Cupcakes have long been a favorite in American baking, prized for their individual servings and creative decoration potential. Halloween-themed baking transforms these treats into fun, thematic creations that bring joy to celebrations and community gatherings. The ghost motif taps into simple yet iconic imagery, perfect for evoking the playful spirit of the holiday.