Print

Easy Ghost Vanilla Cupcakes: Best Kid-Friendly Halloween Treat

ghost vanilla cupcakes - featured image
Print Recipe

Soft, fluffy vanilla cupcakes topped with a simple buttercream that you can shape into adorable, wobbly ghosts in about two seconds flat. The kids do all the decorating, making it a perfect Halloween activity.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • ¼ cup (60g) sour cream, room temperature
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or whole milk
  • Pinch of salt
  • Mini chocolate chips (for ghost eyes)

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. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
  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, add one-third of dry ingredients, mixing until just combined. Add half of milk and sour cream, mix. Repeat with another third of dry, remaining milk, then last of dry. Mix until just combined; do not overmix.
  6. Fill each liner about two-thirds full (about 3 tablespoons batter per cupcake).
  7. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  8. For buttercream: Beat softened butter on medium speed for 2 minutes until smooth. Gradually add sifted powdered sugar, one cup at a time, beating on low. Add vanilla and salt. Add heavy cream one tablespoon at a time until spreadable. Beat on medium-high for 3-4 minutes until light and fluffy.
  9. Transfer buttercream to a piping bag with tip snipped to ½ inch. Pipe a generous dollop in center of each cooled cupcake, pulling up to create a peak. Immediately press two mini chocolate chips into front for eyes.
  10. Refrigerate decorated cupcakes for 15 minutes to set frosting. Serve at room temperature.

Notes

For best texture, ensure butter and eggs are at room temperature. If cold, cut butter into small cubes and let sit 15 minutes; place eggs in warm water for 5 minutes. Don’t overfill liners—two-thirds full is perfect. For ghost eyes, press chocolate chips at an angle for a cuter expression. Cupcakes can be baked up to 2 days ahead; decorate day of serving. Undecorated cupcakes can be frozen up to 3 months.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, vanilla cupcakes, kid-friendly Halloween treat, easy Halloween dessert

Find it online: https://lucastable.com/easy-ghost-vanilla-cupcakes-best-kid-friendly-halloween-treat/