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Best Easy Spooky Ghost Cupcakes with Vanilla Buttercream Swirl

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Soft and tender buttermilk cupcakes topped with a cloud-like vanilla buttercream piped into adorable ghost shapes. These spooky treats are simple enough for a Tuesday afternoon baking session but impressive enough to steal the show at any Halloween party.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt (for frosting)
  • Black gel food coloring (for ghost eyes)
  • Optional: Orange or black sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt for about 20 seconds.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat for 30 seconds.
  5. With mixer on low speed, add one-third of the flour mixture, mixing until just combined. Add half of the buttermilk and mix. Repeat with another third of flour, remaining buttermilk, and final third of flour. Stop mixing as soon as flour disappears.
  6. Divide batter evenly among 12 liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  9. For buttercream: Beat softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low. Add vanilla, salt, and heavy cream one tablespoon at a time until smooth and spreadable. Beat on medium-high for 2 minutes until fluffy.
  10. Fit a piping bag with a large round tip (Wilton 1A or ½-inch) and fill with buttercream. Hold bag upright over each cupcake, squeeze gently to create a tall swirl, then pull straight up to form a teardrop-shaped ghost.
  11. Dip a toothpick into black gel food coloring and dot two eyes and a mouth onto each ghost. Let faces set for 10 minutes before serving.

Notes

Room temperature ingredients are crucial for best texture. Don’t overmix the batter. For dairy-free, use vegan butter and plant-based buttermilk substitute. Cupcakes can be baked a day ahead; make frosting fresh on serving day. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, vanilla buttercream, buttermilk cupcakes, spooky treats, easy Halloween dessert

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