These whimsical vanilla ghost cupcakes are the perfect treat when you want something both cute and delicious. With a fluffy vanilla base, light and creamy frosting piped into “ghostly” swirls, and candy eyes to finish, they’re ideal for parties, spooky-celebrations or simply an autumnal sweet fix. The decorating is simple enough for bakers of any level, but the result looks impressive and fun. Plus, vanilla is a crowd-pleaser — no tricky flavour combos required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) Cupcakes:
1 cup sugar
½ cup butter, melted
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
½ cup milk
Frosting:
1 cup butter, softened to room temperature
3-4 cups powdered sugar (adjust depending on your desired sweetness and consistency)
3-4 tablespoons milk
1 tablespoon vanilla extract
Decoration:
small candy eyes (two per cupcake)
large round frosting tip and disposable piping bag for the ghost swirl effect
Directions
Preheat your oven to 400 °F (about 204 °C) and line a 12-count muffin tin with cupcake liners.
In one bowl, combine the dry cupcake ingredients: flour, sugar and baking powder. In a separate bowl, whisk together the wet ingredients: melted butter, eggs, vanilla extract and milk.
Gradually add the wet mixture into the dry mixture and mix on high speed until well combined.
Fill each cupcake liner about ¾ full with batter.
Bake for 20–23 minutes, or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow the cupcakes to cool completely before frosting.
For the frosting: In a mixer, beat together the softened butter and vanilla extract on high speed. Slowly add the powdered sugar, then incorporate milk one tablespoon at a time until the frosting reaches a firm enough consistency to hold its shape when piped.
Fit the piping bag with the large round tip, fill with frosting, and pipe each cupcake in a circular motion from the outer edge inward to create the ghost swirl.
After piping, gently press two candy eyes into each ghost swirl so they look like little ghosts.
Serve and enjoy!
Servings and timing
Makes: 12 cupcakes
Preparation time: about 10 minutes for batter + 10 minutes for frosting prep
Baking time: 20-23 minutes
Cooling and decorating time: about 15 minutes
Total time: roughly 45 minutes
Variations
Swap out vanilla extract for almond extract (½ teaspoon) for a different flavour twist.
Add a small dash of food colouring (light grey or pale blue) into the frosting for “steamier” ghost effect or add edible glitter for a fun Halloween shimmer.
Mix in ¼ cup mini chocolate chips into the batter for texture.
Instead of plain vanilla cupcakes, bake chocolate or red velvet cupcakes and use the ghost‐frosting on top for a contrast.
Use coloured candy eyes or other edible decorations (e.g., mini pumpkins, bats) to turn them into “monster” or “vampire” cupcakes instead of ghosts.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days. If your room is warm, store them in the refrigerator under cover and bring them back to room temperature before serving (about 20 minutes).
If you want to keep them longer, you can refrigerate for up to 4 days, though the frosting may become slightly denser. To refresh, let the cupcake sit at room temperature for 10-15 minutes before serving. Avoid reheating decorated cupcakes in the microwave, as the frosting may lose its shape; if needed, warm only the base lightly (about 10 seconds) before adding fresh piping.
FAQs
What can I use if I don’t have a piping bag or large round tip?
If you don’t have a piping bag or the specific tip, you can fill a large zip-top bag with the frosting, snip one corner about ½ inch wide, and pipe the swirl that way. The effect won’t be identical, but it will still look charming.
Can I make the cupcakes ahead of time?
Yes. You can bake the cupcakes a day ahead and store them in an airtight container at room temperature (unfrosted). Frost and decorate them the next day for best appearance.
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes (once fully cooled) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and bring to room temperature before frosting. The piped ghost frosting shape may not hold as well if frozen after frosting.
Can I make a gluten-free version?
Yes, substitute the all-purpose flour with a gluten-free flour blend that’s designed for 1:1 substitution. Ensure your baking powder is also gluten-free. The texture may vary slightly.
How do I get the frosting to stand up well for piping?
Make sure the butter is fully softened (but not melted), and begin piping when the frosting has a consistency that holds peaks. If the frosting feels too loose, add a little more powdered sugar and chill briefly, then try again.
My cupcakes sank in the middle — what happened?
This can happen if the oven temperature is too low or you opened the oven early. Make sure your oven is preheated properly to 400 °F, and avoid opening the door during the first half of baking. Also, ¾ full lining is recommended to avoid overfilling.
Can I use a different flavour frosting?
Absolutely. You can switch the vanilla extract for another flavour (such as lemon or peppermint) and adjust powdered sugar/milk for consistency. Just keep the colour/designer theme in mind if you’re going for the ghost look.
Are the candy eyes safe to eat and where can I get them?
Candy eyes are edible decorations commonly available in baking supply stores, cake-decoration sections of supermarkets, or online. They’re designed for decorating cupcakes, cookies, and cakes. As always, check for allergens or dietary preferences (e.g., gelatin-free).
How can I make the ghost swirl look more dramatic?
Use a slightly higher piping bag pressure and pipe in a steady spiral from the edge inward, then lift the tip up at the end for a little “tail” swirl. Chilling the frosted cupcakes a few minutes before adding the candy eyes can help maintain the shape.
Can I double the recipe?
Yes, you can double the ingredients and bake in two muffin tins (or batch bake) — just keep the same fill level (¾ full) and spacing. You may need to adjust baking time by 1-2 minutes if your oven becomes crowded.
Conclusion
These vanilla ghost cupcakes combine simplicity and charm in a delightful way. The classic vanilla cake paired with piped ghostly frosting and candy eyes makes them a fun, eye-catching dessert that’s perfect for Halloween, gatherings, or anytime you want to bring a playful twist to your baking. With straightforward steps, modest ingredients, and room for creative variation, this recipe is a winner for both bakers and eaters alike.
These vanilla ghost cupcakes are fluffy, fun Halloween treats topped with swirled vanilla frosting and candy eyes to create adorable edible ghosts. Perfect for parties and easy enough for all skill levels.
Author:Sophia
Prep Time:20 minutes
Cook Time:23 minutes
Total Time:45 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Cupcakes:
1 cup sugar
½ cup butter, melted
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
½ cup milk
Frosting:
1 cup butter, softened to room temperature
3–4 cups powdered sugar
3–4 tablespoons milk
1 tablespoon vanilla extract
Decoration:
Small candy eyes (2 per cupcake)
Large round piping tip and piping bag
Instructions
Preheat oven to 400°F (204°C) and line a 12-count muffin tin with cupcake liners.
In one bowl, mix flour, sugar, and baking powder. In another bowl, whisk melted butter, eggs, vanilla, and milk.
Gradually add wet ingredients to dry, mixing until smooth and well combined.
Fill cupcake liners about ¾ full and bake for 20–23 minutes or until a toothpick comes out clean.
Let cupcakes cool completely on a wire rack.
For the frosting: Beat softened butter and vanilla on high speed. Gradually add powdered sugar, then milk, until stiff but pipeable consistency is reached.
Transfer frosting to a piping bag fitted with a large round tip. Pipe a swirl from the outer edge inward to form a ghost shape.
Gently press two candy eyes onto each frosted swirl to complete the ghost look.
Serve immediately or chill to set frosting shape. Bring to room temperature before serving if refrigerated.
Notes
Add a few mini chocolate chips to the batter for texture.
Use red velvet or chocolate cupcakes as a base for visual contrast with the white frosting.
Chill cupcakes briefly before adding eyes to keep the frosting firm.
If you don’t have piping tools, use a zip-top bag with the corner snipped off.
Frost just before serving for best texture and visual appeal.
