These Halloween Ghost Cupcakes are so easy and fun to make! If you’re looking for a festive and spooky treat, these are perfect. Made with just a few simple ingredients, these cupcakes are sure to be a hit with everyone.
Why You’ll Love This Recipe
These Halloween Ghost Cupcakes are easy to make and are kid friendly.
They are also perfect for a Halloween party.
Plus, they are made with simple ingredients that are easy to find and budget friendly.
To make these Halloween cupcakes you only need a handful of simple ingredients. All these ingredients are easy to find at your local grocery store or you may already have them on hand in your pantries. You won’t regret making this sweet treat!
- Betty Crocker Super Moist Chocolate Cake Mix
- Vegetable oil
- Funfetti Bold Purple Vanilla Frosting
- White Frosting
- Black gel for the eyes
How to Make Halloween Ghost Cupcakes
Making these fun cupcakes is so simple. Follow the instructions below, and you will have spooky and festive cupcakes to celebrate Halloween with!
Step 1: Preheat the oven to 350°F
If you are using a metal cupcake pan. If you are using silicone, increase the temperature to 375°F.
Step 2: Add cupcake liners to the pan
Step 3: Mix together the cake mix, eggs, water, and oil until blended.
Do this by hand and mix for about two minutes or until well combined.
Step 4: Fill the cupcake liners until they are 3/4 full.
This should be about 2/3 cup of your cupcake batter.
Step 5: Bake in the oven for 14 to 19 minutes.
Check frequently by inserting a toothpick into the center of the cupcakes until the toothpick comes out clean.
Step 6: Remove the cupcakes from the oven and allow them to cool for at least 10 minutes.
Your frosting will melt if you apply it too early, so make sure that you allow the cupcakes to cool.
Step 7: Fill the piping bag with the frosting color of your choice. And piping onto the top of your cupcakes.
You will be making three layered circles on top of the cupcake. Each layer gets smaller as you approach the top. Frost a complete circle filling the centers in each layer.
Step 8: Add the eyes with black gel.
All you need is a small dollop of icing gel for the eyes.
Cupcakes can be stored in an airtight container for up to five days. However, they are best enjoyed before three days. I don’t recommend storing these in the fridge as that can make them dry out faster than when stored at room temperature.
Want to make sure that your cupcakes turn out perfectly? Here are a few tips to make sure Halloween treats turn out well every time you make them.
- Be careful that you don’t overmix your batter. Overmixing will result in a tough cupcake.
- I like to use a cookie scoop or an ice cream scoop to fill my muffin pan because it seems to make less mess. However, a ladle would also work well.
- If you don’t have a piping bag on hand, you can add the frosting to a Ziploc storage or freezer bag and cut off the tip of a corner to squeeze the frosting through.
- When applying the frosting, give gentle yet constant pressure so that the icing comes out smoothly.
- Instead of black icing gel, you can use mini chocolate chips to make the eye if you prefer.
If you love easy dessert recipes like this one you may also enjoy this Patriotic Sugar Cookie Cups recipe.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
To make the ghost shape with the icing, you will want to pipe three circles on top of your cupcake. You will gradually make the circles smaller as you go up.
You can make cupcakes two days ahead, however, I recommend that you make them about 24 hours ahead so that they still taste fresh for your event.
Yes, if you are making these cupcakes ahead of time, then I recommend that you frost them the night before. It will give the frosting time to harden slightly so that it holds its shape.
- 1- Box of Betty Crocker Super Moist Chocolate
- 3 - eggs
- 1 ¼ cup of water
- ½ cup of vegetable oil
- 1 - 15.6 oz. Funfetti Bold Purple Vanilla Frosting
- 1 - 16 oz. White Frosting
- 1 - Small tube of black gel for the eyes
1.Heat oven at 350F when using a metal cupcake pan.
2.Fill the cupcake pan with cupcake liners.
3.Add cake mix in a mixing bowl, then add eggs, water, and vegetable oil all together. Mix by hand for 2 mins. or until thoroughly mixed.
4.Take a spoon and scoop up mixed cake batter and pour into each cupcake liner until ¾ full.
5.Place in a heated oven from 14-19 mins. Checking frequently by inserting a toothpick into the center of the cupcakes until the toothpick comes out clean.
6.When cupcakes are done, take them out of the oven and let them cool for 10 mins. before decorating.
7.Take your piping bag and fill with White Frosting / Funfetti Bold Purple Vanilla. You will be making three layered circles on top of the cupcake. Each layer gets smaller as you approach the top. Frost a complete circle filling the centers in each layer. When done add eyes with Black Gel tube. Enjoy!
● You can substitute equal parts of unsweetened applesauce for the vegetable oil for a healthier cupcake.
●Tip used for the icing was a 2A