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Party-Perfect Ghost Cupcakes: Easy Marshmallow Frosting Recipe

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These ghost cupcakes feature a light, fluffy marshmallow frosting that tastes like toasted marshmallows. Perfect for Halloween parties, they are quick to make and guaranteed to impress both kids and adults.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk (120ml)
  • 4 large egg whites
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff (about 240g)
  • 24 candy eyeballs
  • Black gel food coloring
  • Optional: Black sanding sugar or edible glitter

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating for 30 seconds after each addition. Mix in the vanilla extract.
  5. With the mixer on low speed, add one-third of the flour mixture, then half the milk. Repeat, ending with the flour. Mix just until combined.
  6. Fill each liner about two-thirds full. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting: Set up a double boiler with simmering water. In a heatproof bowl, whisk together the egg whites, sugar, and cream of tartar. Whisk constantly over the simmering water until the sugar is dissolved and the mixture reaches 160°F (71°C), about 4-5 minutes.
  8. Transfer the mixture to a mixer bowl and beat on high speed for 6-7 minutes until stiff, glossy peaks form. The bowl should feel cool to the touch.
  9. With the mixer on low, add the marshmallow fluff and vanilla extract. Mix until just combined. Scrape down the sides and whip on high for 30 seconds.
  10. Fit a piping bag with a round tip and fill with the frosting. Pipe a tall swirl onto each cupcake, pulling upward to create a peak.
  11. Press two candy eyeballs into the frosting for eyes. Use black gel food coloring to pipe a mouth. Optionally, sprinkle with black sanding sugar or edible glitter.

Notes

For best results, ensure eggs and butter are at room temperature. The frosting is best used immediately. If too soft, chill for 10 minutes and re-whip. Cupcakes can be baked a day ahead; decorate the day of serving. Candy eyeballs soften over time, so add faces just before serving.

Nutrition

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

Find it online: https://breezybake.com/party-perfect-ghost-cupcakes-easy-marshmallow-frosting-recipe/