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Adorable Mini Ghost Cupcakes with Easy Buttercream Faces

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These adorable mini ghost cupcakes with buttercream faces are quick, easy, and perfect for Halloween. With a simple vanilla cupcake base and a forgiving buttercream that pipes into wispy ghost shapes, each ghost gets its own personality. Ready in under an hour, they are a fun, stress-free treat that kids and adults love.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk, room temperature
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 ½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream
  • Pinch of salt (for buttercream)
  • Mini chocolate chips (for eyes)
  • Black decorating gel (for mouths)
  • Optional: Orange and black sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin pan with 24 mini cupcake 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 until light and fluffy, about 3 minutes. Scrape down sides.
  4. 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 the flour mixture, then half of the milk. Repeat, ending with flour. Mix just until combined.
  6. Fill each liner about two-thirds full (about 1 tablespoon batter per cup).
  7. Bake for 10-12 minutes until a toothpick inserted comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  8. For buttercream: Beat softened butter on medium speed until smooth, about 2 minutes. Gradually add sifted powdered sugar, one cup at a time, on low speed. Add vanilla, salt, and heavy cream one tablespoon at a time. Beat on medium-high for 3-4 minutes until light and fluffy.
  9. Fit a piping bag with a large round tip (Wilton 1A). Fill with buttercream. Hold bag straight up, ½ inch above cupcake. Pipe a tall swirl, pulling straight up to create a peak.
  10. While buttercream is soft, press two mini chocolate chips for eyes. Use black decorating gel to pipe a mouth. Add optional sprinkles.
  11. Refrigerate finished cupcakes for 10-15 minutes to set buttercream. Serve chilled or at room temperature.

Notes

Room temperature ingredients are crucial for proper creaming and texture. Sift powdered sugar to avoid lumpy buttercream. Do not overfill liners; use exactly 1 tablespoon batter per cup. Pipe with confidence; first ghost may look messy but improves. Chill before transporting to keep chocolate chips in place. Bake cupcakes a day ahead and make buttercream fresh for best texture.

Nutrition

Keywords: mini ghost cupcakes, Halloween cupcakes, buttercream ghosts, easy Halloween treats, mini cupcakes, ghost cupcakes, Halloween baking

Find it online: https://breezybake.com/adorable-mini-ghost-cupcakes-with-easy-buttercream-faces/