Ghost Cupcakes
These cute little ghost cupcakes are perfect for Halloween! They are light and fluffy as air, made with a meringue topping and vanilla cupcake base.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 24 1x
- Category: Dessert
- Cuisine: American
Ingredients
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- 3/4 cup unsalted butter, at room temperature
- 1 3/4 cups sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/3 cups full milk
Instructions
- Preheat the oven to 350ËšF. Line two muffin tins with cupcake liners and set aside.
- Using an electric mixer cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla.
- In a separate bowl, mix together flour, baking powder and salt until well incorporated.
- Alternate flour mixture and milk to the butter mixture, beat on low speed just until combined.
- Using an ice-cream scoop, scoop equal amounts into each muffin cup.
- Bake for approx. 18 – 22 minutes or just until the tops start to spring back.
- Let cool on cooling rack.
- Make frosting (see recipe below).
- Once cupcakes have cooled, pipe frosting using a large open circle tip.
- Place two chocolate eyes on each ghost (for the ghost eyes see recipe below).
Notes
I did mini and regular size cupcakes, for minis bake for 12-14 minutes.
Cupcakes will last 2 days in an airtight container, best consumed the day of.
Nutrition
- Serving Size: 1 large cupcake without icing
- Calories: 169
- Sugar: 15.3g
- Sodium: 79mg
- Fat: 6.7g
- Saturated Fat: 4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25.6g
- Fiber: 0.4g
- Protein: 2.5g
- Cholesterol: 37mg
Find it online: https://bakingforfriends.com/ghost-cupcakes/