There’s something magical about a tray of ghost cupcakes showing up at a Halloween gathering. These little treats are playful, charming, and easy to put together with just a few pantry staples. The secret lies in shaping the cupcakes with foil and topping them with fluffy white buttercream before adding those signature candy eyes. This Ghost Cupcakes Recipe is beginner-friendly, but the results look like you spent hours in the kitchen. Kids and adults alike will love the spooky yet sweet surprise when you bring these to the table.
Why You’ll Love It
These ghost cupcakes are the perfect balance of festive fun and simple baking. You don’t need special pans or fancy tools, and you can use any cake mix flavor you love. They bake quickly, frost easily, and turn out irresistibly cute every time. Best of all, they’re crowd-pleasers at Halloween parties and a guaranteed way to get kids excited about dessert. With their soft cake base and creamy frosting, this Ghost Cupcakes Recipe proves that spooky desserts can be just as delicious as they are adorable.
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Ghost Cupcakes Recipe
- Total Time: 33 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These ghost cupcakes are playful, charming, and easy to make with a boxed mix, buttercream frosting, and candy eyes. Perfect for Halloween parties and kid-friendly baking fun.
Ingredients
- 1 box cake mix (any flavor)
- Eggs (as per box)
- Vegetable oil (as per box)
- Water (as per box)
- 1 cup butter, softened
- 4 ½ cups powdered sugar
- 3–4 Tbsp milk
- 1 tsp vanilla extract
- Candy eyes (as needed)
Instructions
- Mix the cake mix with eggs, oil, and water following the package directions until smooth.
- Line a muffin pan with cupcake liners. Roll small aluminum foil balls and place them between the pan and liners to shape ghosts. Add 2 tablespoons batter per cup.
- Bake at 350°F for 16–18 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack until fully cooled.
- Beat softened butter until creamy. Gradually add powdered sugar, then mix in vanilla and milk until frosting is fluffy.
- Pipe frosting on each cupcake, smooth lightly, and add candy eyes for the ghostly look.
Notes
Always underfill the liners to keep the ghost shape distinct. Black candy pearls work well for eyes since they don’t bleed into frosting. Frosting pipes best if slightly chilled. Variations include gluten-free, dairy-free, or vegan swaps using alternative mixes and plant-based ingredients.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Choosing the right ingredients makes these ghost cupcakes both tasty and fun to decorate. Most of what you need is probably already in your pantry, and the rest are simple baking staples. A boxed cake mix keeps the process quick, while butter, sugar, and vanilla whip into a creamy frosting that holds its shape. Don’t forget the candy eyes—they’re the playful finishing touch that bring each little ghost to life.
Pantry & Fresh
| Ingredient | Amount |
|---|---|
| Cake mix (any flavor) | 1 box |
| Eggs | As per box |
| Vegetable oil | As per box |
| Water | As per box |
| Butter (softened) | 1 cup |
| Powdered sugar | 4 ½ cups |
| Milk | 3–4 Tbsp |
| Vanilla extract | 1 tsp |
| Candy eyes | As needed |
Substitutions
If you’d rather make the cupcakes from scratch, swap the boxed mix for your favorite homemade recipe. Mini chocolate chips can replace candy eyes for an easy option. Unsalted butter works fine if that’s what you keep on hand—just add a pinch of salt. For dairy-free needs, use a plant-based butter and non-dairy milk. Vanilla can be swapped with almond extract for a subtle twist.
Step-by-Step
Prepare the Batter
Mix the cake mix with eggs, oil, and water following the instructions on the package. Keep the batter smooth and lump-free.
Shape the Ghosts
Line a muffin pan with cupcake liners. Roll aluminum foil into small balls and place them between the pan and the liners. Add just two tablespoons of batter per cup to avoid overflow. The foil balls help shape the ghostly form.
Bake and Cool
Bake at 350°F for about 16 to 18 minutes. Let them cool in the pan for 10 minutes, then move to a wire rack until fully cooled.
Whip the Frosting
Beat softened butter until creamy, then gradually mix in powdered sugar. Add vanilla and milk until the frosting is fluffy but holds shape.
Decorate the Ghosts
Pipe frosting generously on top of each cupcake. Smooth lightly with a spatula, then press candy eyes into place. Don’t worry if shapes vary—imperfections make them more fun.
Pro Tips
Always underfill the liners so the cupcakes bake into distinct ghost shapes. If you can, use black candy pearls for the best “eye” effect since they don’t bleed into the frosting. Chill the frosting slightly if your kitchen is warm—it pipes smoother that way. For a fun touch, let kids place the eyes and create spooky expressions. And remember, even if a few cupcakes look uneven, frosting covers it all — every Ghost Cupcakes Recipe has its own charm.
Variations & Substitutions
This Ghost Cupcakes Recipe is easy to adapt — to make gluten-free ghost cupcakes, choose a certified GF cake mix. For dairy-free or vegan versions, use plant-based butter and milk alternatives. If you want a richer flavor, add cocoa powder to the frosting. For a budget-friendly batch, skip the candy eyes and use chocolate chips or raisins. You can also adjust the size—mini ghost cupcakes are adorable for school parties, while jumbo ones make a dramatic centerpiece.
Serve It With
Pair these ghost cupcakes with warm apple cider, pumpkin spice lattes, or a spread of Halloween cookies. They also go well with savory party snacks like popcorn balls, cheese dips, or caramel apples for a complete Halloween table.
Storage & Reheat
Store the cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate for up to a week, but let them come to room temperature before serving for the best texture. To refresh the frosting, briefly chill and smooth again with a knife. For more details on safe storage, check the USDA guide on leftovers and food safety.
Nutrition
Each cupcake averages about 250–280 calories with around 10 grams of fat, 40 grams of carbs, and 2 grams of protein. Sugar and calorie content may vary slightly depending on the cake mix flavor and type of frosting you choose.
FAQs
The classic red velvet cupcake often ranks as the most popular worldwide. Its moist crumb, cocoa flavor, and cream cheese frosting have made it a favorite across bakeries and home kitchens for decades.
In the children’s show Jake and the Never Land Pirates, Izzy’s cupcakes were missing sprinkles, which were the finishing touch in the story. It’s a playful detail rather than a real recipe mishap.
Cupcakes trace back to the late 1700s when bakers measured ingredients by the cup. The earliest printed recipe dates to 1796 in Amelia Simmons’ American Cookery, making it one of the oldest known cupcake references.
The phrase is a fun nod to “A Christmas Carol,” often used in pop culture or baking blogs around Halloween. It doesn’t refer to an actual dessert but rather to playful storytelling tied to ghost-themed cupcakes.
More Like This
If you loved this recipe, try our Graveyard Dirt Cups, a layered Halloween dessert with pudding, cookie crumbs, and gummy decorations that kids adore. You’ll also enjoy Melt-in-Your-Mouth Snowball Cookies, a simple holiday classic that’s sweet and tender. For something richer, bake The Ultimate Guide to Pumpkin Chocolate Brownies, which combine fudgy chocolate with warm pumpkin spice. And don’t miss our Easy Brownie Recipe, a timeless favorite that pairs beautifully with festive spreads.
Pin this Ghost Cupcakes Recipe so you’ll have it ready for every Halloween season. It’s a festive favorite that never goes out of style.
