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Cozy Ghost Vanilla Cupcakes with Easy Buttercream Faces

ghost vanilla cupcakes - featured image
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These adorable ghost cupcakes feature moist vanilla cupcakes topped with silky buttercream and cute faces. Perfect for Halloween, they’re quick to make with simple ingredients and guaranteed to bring smiles.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk, room temperature
  • ¼ cup sour cream, room temperature
  • 1 cup unsalted butter, softened (for frosting)
  • 3 ½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2 tablespoons heavy cream
  • Pinch of salt (for frosting)
  • ¼ cup black gel food coloring
  • Small round piping tip (size #2 or #3)
  • Mini chocolate chips (optional)

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, and salt for about 20 seconds. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides halfway through.
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and mix until combined.
  5. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half of the buttermilk, mix. Repeat with another third of flour, remaining buttermilk, and final third of flour. Stop mixing when flour disappears. Fold in sour cream gently with a spatula.
  6. Divide batter evenly among liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For buttercream: Beat softened butter on medium speed for 2-3 minutes until smooth. Gradually add sifted powdered sugar, one cup at a time, mixing on low. Add vanilla, heavy cream, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
  9. Fit a piping bag with a large round tip and fill with buttercream. Pipe a tall swirl from the center of each cooled cupcake, pulling upward to create a peak.
  10. Refrigerate piped cupcakes for 10-15 minutes to firm up the buttercream.
  11. Mix a small amount of buttercream with black gel food coloring. Fit a small piping bag with a #2 or #3 tip and fill with black buttercream. Pipe two dots for eyes and an ‘o’ shape for the mouth on each chilled ghost.
  12. Let cupcakes sit at room temperature for 10 minutes before serving.

Notes

Room temperature ingredients are crucial for best texture. Chill piped ghosts for at least 10 minutes before adding faces to prevent sinking. Cupcakes can be baked a day ahead and stored in an airtight container at room temperature. Buttercream can be made up to 5 days in advance and refrigerated; bring to room temperature and re-whip before using.

Nutrition

Keywords: ghost cupcakes, vanilla cupcakes, Halloween cupcakes, buttercream faces, easy Halloween treats, spooky cupcakes, cozy ghosts

Find it online: https://coracooks.com/cozy-ghost-vanilla-cupcakes-with-easy-buttercream-faces/