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Ghost Vanilla Cupcakes: Best Easy Halloween Buttercream Faces

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These ghost vanilla cupcakes with buttercream faces are the perfect Halloween treat. They look like you spent hours planning them but come together in under an hour, making them ideal for last-minute parties and potlucks.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream
  • Pinch of salt (for frosting)
  • Black gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Beat in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract. Mixture may look curdled—this is normal.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add half the flour mixture to the butter mixture and mix on low until just combined. Add milk and mix again. Add remaining flour mixture and mix until just combined. Stop when a few streaks of flour remain and finish by hand.
  6. Divide batter evenly among 12 liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
  8. For buttercream: Beat softened butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar one cup at a time, mixing on low. Add vanilla and salt. Add heavy cream one tablespoon at a time until smooth and pipeable. Beat on medium-high for 2-3 minutes until light and fluffy.
  9. Transfer white buttercream to a piping bag fitted with a large round tip. Starting at the bottom edge of each cupcake, pipe a spiral going upward, slightly overlapping each layer. At the top, pull upward to create a little peak for the ghost’s head.
  10. Mix a small amount of remaining buttercream with black gel food coloring until deep black. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe two eyes and an open ‘O’ mouth on each ghost.
  11. Let ghosts sit at room temperature for about 15 minutes to set the buttercream. Serve immediately or refrigerate. Take out 30 minutes before serving for best texture.

Notes

Room temperature ingredients are crucial for tender cupcakes. Don’t overmix the batter. For perfect ghost shape, ensure buttercream is not too soft—chill for 10 minutes if needed. Practice piping faces on wax paper first. For transport, chill piped ghosts for 20-30 minutes before leaving.

Nutrition

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

Find it online: https://bakebelle.com/ghost-vanilla-cupcakes-best-easy-halloween-buttercream-faces/