These ghost cupcakes have become our go-to Halloween treat in our house! I discovered them completely by accident when my 8-year-old asked for “scary but not too scary” Halloween desserts. Trust me, they look spooky enough to get everyone excited but sweet enough that even my picky 12-year-old devours them to the last ghost-shaped crumb.
Speaking of treats the whole family loves, these remind me of how excited my kids get about baking together – just like when we make my fluffy protein muffins on weekend mornings.
Key Takeaways
- These ghost cakes are perfect for Halloween and picky eaters alike.
- You need cake mix, black icing, white frosting, and candy eyes to make them.
- Follow simple steps: bake, cool, add icing, shape with frosting, and decorate.
- Store unfrosted cupcakes ahead of time for best results.
- Try variations like chocolate cupcakes or pumpkin-colored frosting for added fun.
Estimated reading time: 5 minutes
Table of contents
Easy Ghost Cake Recipe for Spooky Halloween Fun
Adorable ghost cupcakes that transform simple vanilla cake into spooky Halloween treats kids absolutely love.
Ingredients
- 1 box yellow or vanilla cake mix (plus eggs, oil, and water as directed)
- 1 ½ cups all-purpose flour (if making from scratch)
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
- 1 tube black decorating icing
- ½ cup white frosting
- Candy eyes or mini chocolate chips
Instructions
- Preheat oven to 350°F and line 12-cup muffin tin with liners.
- Prepare cake batter according to box directions or combine homemade ingredients.
- Fill cupcake liners ⅔ full and bake 18-20 minutes until golden.
- Cool completely before decorating.
- Squeeze black icing lines onto each cupcake and spread evenly.
- Add white frosting in ghost shape with spoon or spatula.
- Place candy eyes and dot on mouth with black icing.
- Chill 10-15 minutes to set decorations.
Notes
- Use store-bought frosting to save time
- Candy eyes work better than chocolate chips for authentic look
- Be gentle when adding mouth - frosting smears easily
- Make cupcakes day before and decorate on Halloween
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 52mgSodium: 315mgCarbohydrates: 42gFiber: 2gSugar: 54gProtein: 6g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything for these adorable little ghosts that will help create the perfect ghost cake:
- 1 box yellow or vanilla cake mix (or homemade ingredients listed above)
- 1 tube black decorating icing (the squeeze kind works perfectly)
- ½ cup white frosting (Pillsbury vanilla is my go-to)
- Candy eyes (found these in the baking aisle)
- 12-cup muffin tin
- Cupcake liners
- Small spoon for shaping ghosts
Detailed Cooking Instructions
Time needed: 40 minutes
Easy ghost cupcakes perfect for Halloween celebrations with simple decorating techniques.
- Prepare cupcakes
Preheat oven to 350°F, line muffin tin, and prepare batter according to directions.
- Bake and cool
Fill liners ⅔ full and bake 18-20 minutes until golden. Cool completely before decorating.
- Create base
Squeeze black icing lines onto each cupcake and spread evenly with spoon back.
- Shape ghosts
Add white frosting in lumpy oval ghost shape, creating little drips for authenticity.
- Add features
Place candy eyes and dot on mouth with black icing. Chill 10-15 minutes to set.
Tips & Tricks
- Use a toothpick to gently move the white frosting into ghost shapes – it gives you more control than a spoon.
- If you’re concerned about food coloring, the FDA notes that most children have no adverse effects from certified color additives, but some may be sensitive – you can always use natural alternatives like beet juice for red or turmeric for yellow.
- Let the black icing base set for 5 minutes before adding white frosting to prevent mixing colors.
- If you can’t find candy eyes, mini chocolate chips work as an alternative for ghost cake decorations, but place them pointed-side down for the best look.
- Make cupcakes the day before Halloween and store unfrosted – they actually taste better after sitting overnight.
- For extra spooky fun, add a tiny bit of gray food coloring to the white frosting for “dirty” ghosts.
- If you want to go all-out spooky this Halloween, check out my gothic Halloween cake – it’s dramatic but surprisingly doable for busy moms like us.
You Might Also Like
And if you’re planning a full Halloween dinner before dessert, my honey butter skillet cornbread makes the perfect autumn side dish that even picky eaters devour.
Frequently Asked Questions
Yes! Bake the cupcakes up to 2 days ahead and store unfrosted. Decorate on the day you plan to serve them for the best appearance.
Mini chocolate chips work perfectly! Place them pointed-side down, or use small dots of black icing for a simpler look.
Work gently and chill the decorated cupcakes for 10-15 minutes before serving. The cold helps everything set in place.
Variations & Add-Ins
- Try chocolate cupcakes with white ghosts for more dramatic contrast, perfect for a ghost cake theme.
- Add orange food coloring to the frosting for pumpkin-colored ghosts
- Use cream cheese frosting instead of vanilla for tangy flavor
- Make mini ghost cupcakes using a 24-cup mini muffin tin for bite-sized treats
- Create “boo-tiful” ghosts by adding edible glitter to the white frosting
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Use gluten-free cake mix or flour blend |
| Dairy-Free | Yes | Use dairy-free cake mix and frosting |
| Vegan | Yes | Use vegan cake mix, egg replacer, plant milk |
| Keto | No | Would need complete recipe overhaul |
| Nut-Free | Yes | Check cake mix labels for nut warnings |
Storage, Freezing & Reheating
- Food safety first: According to the USDA Food Safety guidelines, decorated cupcakes should be refrigerated within 2 hours of decorating to prevent bacterial growth.
- Fridge: Store decorated cupcakes in airtight container for up to 3 days.
- Freezer: Freeze undecorated cupcakes up to 3 months wrapped tightly in plastic wrap.
- Thawing: Let frozen cupcakes thaw at room temperature for 2 hours before decorating.
- Serving: Bring to room temperature 30 minutes before serving for best texture.
- Make-ahead tip: Bake cupcakes 2 days early, store covered, and decorate day of party.
Save This Recipe for Later
These little ghost cupcakes are perfect for Halloween parties, school celebrations, or just making any October day more fun!These little ghost-themed cupcakes make an ideal ghost cake for Halloween parties, school celebrations, or just making any October day more fun! Save this recipe and share it with friends who need easy Halloween treats.