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Fluffy Ghost Cupcakes with Easy Marshmallow Frosting

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These fluffy ghost cupcakes feature a tender vanilla cake topped with cloud-like marshmallow frosting, decorated with chocolate chip eyes for a cute Halloween treat. They’re quick to make with simple ingredients and are perfect for parties.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) buttermilk, room temperature
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 1 jar (7 oz or 200g) marshmallow creme (fluff)
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 2–3 tablespoons heavy cream or milk (if needed)
  • Mini chocolate chips or black decorating gel (for decoration)

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, baking soda, and salt for about 20 seconds. Set aside.
  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. Scrape down sides halfway through.
  4. With mixer on low, drizzle in vegetable oil. Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  5. With mixer on low, add one-third of dry ingredients, then half of buttermilk, mixing until just combined. Repeat with another third of dry ingredients, remaining buttermilk, and final dry ingredients. Stop mixing as soon as flour disappears.
  6. Divide batter evenly among 12 liners, filling each about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  7. For frosting: In a large bowl, beat softened butter on medium speed until smooth and creamy, about 2 minutes. Add marshmallow creme and beat until fully incorporated. Reduce speed to low and gradually add sifted powdered sugar, about ½ cup at a time. Add vanilla and salt, then increase speed to medium-high and beat 2-3 minutes until smooth. If too thick, add heavy cream or milk 1 tablespoon at a time; if too thin, add more powdered sugar.
  8. Fit a piping bag with a large round tip and fill with frosting. Starting at outer edge of each cupcake, pipe a spiral moving inward and upward to create a tall mound. Gently pull tip straight up at top to create a peak.
  9. Press two mini chocolate chips into frosting for eyes and one or two for a mouth, or use black decorating gel to pipe dots and a smile.

Notes

Room temperature ingredients are crucial for fluffy cupcakes. Do not overmix batter. For stable frosting, chill if too soft. Use store-bought marshmallow creme, not homemade. Cupcakes can be made 2 days ahead; frost day of serving.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow frosting, vanilla cupcakes, easy Halloween dessert

Find it online: https://flurpchef.com/fluffy-ghost-cupcakes-with-easy-marshmallow-frosting/