These spooktacular ghost cupcakes are made with a chocolate cake mix and homemade marshmallow buttercream frosting (to die for!). This Halloween treat is easy-to-make and sure to delight kids of all ages.

Ghost Cupcake Tutorial with Tips & Variations

Marshmallow Buttercream Frosting

This Marshmallow Buttercream Icing is light and airy and the perfect frosting to create the ghosts on these cupcakes.

Note: This recipe makes enough to generously frost 12 cupcakes. You can easily double or triple the recipe to meet your needs. In fact, you’ll want to make a double batch for 2-dozen ghost cupcakes.

Prep Time: 5 minutes

Ingredients:

1 cup unsalted butter, softened

4 cups confectioners sugar

7 oz marshmallow fluff

½ tsp vanilla extract

1-2 tbsp milk, optional

Directions:

Using a mixer and a large bowl, beat the softened butter for about 3 minutes, until creamy, scraping down the bowl as needed.

On low speed, slowly add the confectioners sugar to the butter, scraping the bowl as needed. Mix in the marshmallow fluff and vanilla. Beat on low speed until fluffy and well mixed.

If needed, mix in 1-2 tablespoons milk to get the right consistency.

Add additional confectioners sugar, if necessary to reach the desired consistency. How to Make Ghost Cupcakes

Supplies

Prepared chocolate cupcakes

Prepared marshmallow buttercream frosting

Handful of chocolate morsels

Piping bag

Large open star tip or round tip

Directions

Prepare the chocolate cake mix cupcakes according to package directions and allow to cool completely.

Prepare marshmallow buttercream frosting.

Spoon frosting into a pastry bag fitted with a large open star or round tip. Pipe frosting onto cupcakes in a swirl pattern.

Gently press two chocolate morsels (backwards) into the frosting for the eyes.

Notes: Do not use marshmallows instead of Marshmallow Fluff. If you can’t find marshmallow fluff you can use marshmallow creme.

Can this frosting be made ahead?

Since there are no eggs, this frosting can be made several days ahead of time and stored in the refrigerator in an airtight container. You can also store frosted cupcakes in the refrigerator until ready to serve.

Can I double this recipe?

Absolutely, you can! In fact, I recommend doubling the recipe for 2-dozen ghost cupcakes or anytime you want a tall frosting swirl.

Yield: 24

Ghost Cupcake Tutorial with Tips & Variations

Name: Ghost Cupcake Tutorial with Tips & Variations
Prep time: 5 min
Cook time: 25 min
Total time: 5 min
Yield: 24
Ingredients: 1 cup unsalted butter, softened; 4 cups confectioners sugar; 7 oz marshmallow fluff; ½ tsp vanilla extract; 1-2 tbsp milk, optional

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

1 cup unsalted butter, softened
4 cups confectioners sugar
7 oz marshmallow fluff
½ tsp vanilla extract
1-2 tbsp milk, optional

Instructions

Using a mixer and a large bowl, beat the softened butter for about 3 minutes, until creamy, scraping down the bowl as needed.
On low speed, slowly add the confectioners sugar to the butter, scraping the bowl as needed. Mix in the marshmallow fluff and vanilla. Beat on low speed until fluffy and well mixed.
If needed, mix in 1-2 tablespoons milk to get the right consistency.
Add additional confectioners sugar, if necessary to reach the desired consistency.

Notes

Notes: Do not use marshmallows instead of Marshmallow Fluff. If you can’t find marshmallow fluff you can use marshmallow creme.

Ghost Cupcake Tutorial with Tips & Variations