If you’re anything like me, nothing says Halloween like a batch of spooky-sweet treats. That’s why I’m so excited to share this Fondant Ghost Cupcakes with Buttercream Frosting Recipe — it’s fun, festive, and honestly, a little magical on the dessert table. These little ghostly cupcakes feature fluffy vanilla cake, smooth buttercream frosting tinted in the perfect shade of purple, and the cutest fondant ghosts perched right on top. Whether you’re baking for a party, your kids’ school event, or just because you want to feel festive at home, this recipe will make you the star baker in no time.
Why You’ll Love This Recipe
- Adorable & Festive: These cupcakes bring a fun Halloween vibe that delights both kids and adults alike.
- Perfectly Moist Cake: The blend of half-and-half and butter keeps these cupcakes tender and rich every single time.
- Simple Fondant Decoration: Even if you’re new to fondant, the ghost shapes are easy to make and look fantastic.
- Reliable Buttercream: The purple-tinted frosting is creamy and not-too-sweet — you’ll want to eat every last bit!
Ingredients You’ll Need
Each ingredient here plays a role in making these cupcakes not just delicious but perfectly themed. I recommend good-quality butter and fresh vanilla — it makes a huge difference. Also, the purple food coloring gel is key to getting that rich hue without watering down the frosting.
- Butter (softened): Using softened butter helps with smooth mixing and a fluffy cake texture.
- Granulated sugar: Sweetens the cupcakes just right, balancing with the butter.
- Eggs: Provide structure and moisture to the cake.
- Vanilla extract: Adds warmth and depth of flavor; fresh is best.
- Baking powder: Ensures your cupcakes rise nicely and stay tender.
- Salt: Enhances all the other flavors in the cake.
- Flour: Use all-purpose for the best crumb texture.
- Half and half: Keeps the cake moist and adds richness.
- Purple food coloring gel: Gives your buttercream frosting that spooky, eye-catching color.
- Confectioners sugar: The base for the silky smooth buttercream frosting.
- Milk or heavy cream: Balances the buttercream to just the right softness.
- White fondant: Essential for crafting those adorable little ghosts.
- Extra small black candy disks: Perfect for making tiny ghost eyes.
- Large marshmallows: Used as the base shape for the fondant ghosts for a fun puffiness.
Variations
I love mixing up this recipe depending on my mood and the occasion. You’ll find that small tweaks can make these cupcakes work for different tastes and dietary needs. Feel free to get creative!
- Flavor Twist: Swap vanilla extract for almond or peppermint to give your cupcakes a new personality — minty ghosts, anyone?
- Dairy-Free Version: Use a plant-based butter and almond milk instead of dairy for a vegan-friendly treat that still wows.
- Color Variations: Try orange or green food coloring for a fresh Halloween color scheme; my kids love helping with this part.
- Savvy Decorating: Instead of marshmallows, use mini meringue kisses for a crispier ghost effect — a trick I discovered when short on marshmallows!
How to Make Fondant Ghost Cupcakes with Buttercream Frosting Recipe
Step 1: Prepare Your Batter with Love
Start by creaming the softened butter and granulated sugar together until light and fluffy — this usually takes about 3 to 5 minutes with a hand mixer. You’ll know it’s ready when the mixture looks pale and airy. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add in the vanilla extract for that warm aroma. In a separate bowl, whisk together your flour, baking powder, and salt. Slowly alternate adding the flour mixture and half and half to the butter mixture, beginning and ending with the dry ingredients. This keeps the batter smooth and prevents it from curdling.
Step 2: Bake the Cupcakes to Perfection
Line your cupcake tin with liners and fill about two-thirds full with the batter. Bake at 350°F for about 18-20 minutes. The cupcakes should spring back lightly when touched, and a toothpick inserted should come out clean. Don’t overbake — you want tender, moist cupcakes, not dry ones.
Step 3: Whip Up the Purple Buttercream
To make the frosting, beat together the softened butter until smooth. Gradually add confectioners sugar, beating well between additions. Add vanilla and milk (or cream), then mix well until silky. Now the fun part: add purple food coloring gel a little at a time until you reach your perfect Halloween purple. I love using gel because it gives vibrant color without thinning out the frosting. Keep mixing until it holds soft peaks.
Step 4: Frost and Chill
Once your cupcakes have fully cooled, pipe or spread a generous swirl of purple buttercream on each one. I like to chill the cupcakes briefly afterward — it helps the frosting firm up a bit, making the decorating easier.
Step 5: Craft Your Fondant Ghosts
Roll out your white fondant on a clean surface dusted lightly with powdered sugar to prevent sticking. Cut into oval shapes roughly the size of your marshmallows. Then, press each fondant oval gently over a large marshmallow to give that puffed ghostly body shape. Use the extra small black candy disks to create spooky little eyes by pressing them into the fondant before attaching the ghost atop each cupcake. You can add a tiny smile or other facial expressions with edible ink pens if you want to get creative!
Pro Tips for Making Fondant Ghost Cupcakes with Buttercream Frosting Recipe
- Don’t Skip Cooling: Always let cupcakes cool completely before frosting—warm cakes melt buttercream and make decorating tricky.
- Fondant Prep: Knead fondant thoroughly before rolling so it’s soft and pliable—this makes ghost shapes smooth and crack-free.
- Use Gel Coloring: Gel food coloring is your best friend here, giving vibrant colors without watering down your frosting.
- Eye Placement: Attach black candy eyes before the fondant sets to ensure they stick securely and don’t fall off later.
How to Serve Fondant Ghost Cupcakes with Buttercream Frosting Recipe
Garnishes
I like to keep garnish simple to let the ghosts shine, but adding a little edible glitter or a dusting of purple shimmer dust on the frosting can add a magical touch. Sometimes, I scatter a few mini candy bats or spider sprinkles around the cupcake plate — it’s always a hit with the kids!
Side Dishes
These cupcakes pair wonderfully with a warm cup of apple cider or a creamy pumpkin spice latte. For parties, I like serving them alongside salted caramel popcorn or roasted pumpkin seeds to balance the sweetness.
Creative Ways to Present
For Halloween gatherings, I’ve arranged these fondant ghost cupcakes on a multi-tiered cake stand draped with faux spider webs and mini LED lights — it turns the display into a spooky centerpiece. Another fun idea is placing each cupcake inside a black cupcake liner decorated with bright orange Halloween stickers. Presentation really adds to the fun!
Make Ahead and Storage
Storing Leftovers
Once frosted and decorated, I store these cupcakes in an airtight container in the fridge. They stay fresh for up to 3 days this way. Bringing them to room temperature before eating helps the buttercream soften nicely again.
Freezing
I’ve had great success freezing the cupcakes un-frosted. Just bake, cool, and freeze in a single layer on a baking sheet. Once frozen, transfer them to a sealed freezer bag for up to a month. When ready, thaw completely before frosting and decorating.
Reheating
To refresh leftover cupcakes, warm them gently in the microwave for 10-15 seconds — just enough to take the chill off without drying them out. Avoid reheating after frosting as it can melt the buttercream and ruin your decorations.
FAQs
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Can I make the Fondant Ghost Cupcakes with Buttercream Frosting Recipe ahead of time?
Yes, you can! I recommend baking the cupcakes up to 2 days in advance and keeping them in an airtight container without frosting. Buttercream frosting and fondant decorations are best added the day you plan to serve to keep everything fresh and looking crisp.
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What if I don’t have purple food coloring gel?
You can use liquid food coloring, but start with a small amount as it can thin the frosting. Alternatively, mix red and blue gels carefully to make your own purple. I’ve found gel works best for vivid color without changing texture.
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How do I prevent fondant from cracking?
Make sure to knead your fondant well before shaping, and work on a smooth, powdered surface. If it feels dry, a little vegetable shortening can help keep it soft. Also, try to work quickly as fondant dries out faster in open air.
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Can I replace marshmallows in the fondant ghost decoration?
Absolutely! Large marshmallows give a nice puff, but you can also use mini meringues or crumple some fondant for a different texture. I once tried small white chocolates and that worked wonderfully too.
Final Thoughts
I absolutely love how this Fondant Ghost Cupcakes with Buttercream Frosting Recipe brings a little magic to any Halloween celebration. The flavors are perfectly balanced — not too sweet, with a moist crumb and silky frosting — and the ghost decorations always get oohs and ahhs from guests. When I first tried making these, I was nervous about working with fondant, but the marshmallow base made it so simple. Trust me, you’ll enjoy every step and every bite. So go ahead, whip up a batch, gather your family or friends, and get ready to impress. Happy haunting in the kitchen!
Print
Fondant Ghost Cupcakes with Buttercream Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Fondant Ghost Cupcakes with Buttercream Frosting are a delightful Halloween treat featuring moist, fluffy cupcakes topped with rich buttercream and adorable fondant ghosts. Perfect for spooky celebrations, these cupcakes combine a classic vanilla flavor with festive decorations that are sure to impress guests of all ages.
Ingredients
Cupcake Batter
- 1.5 sticks butter (softened)
- 1.75 cups granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- 1/4 tsp salt
- 2.75 cups flour
- 1.5 cups half and half
- purple food coloring gel (optional for batter color)
Buttercream Frosting
- 4 cups confectioners sugar
- 2 sticks butter (softened)
- 3 tsp vanilla extract
- 2 tbsp milk or heavy cream
- purple food coloring gel (for frosting color)
Fondant Ghost Decorations
- white fondant (for making ghost shapes)
- extra small black candy disks (for eyes)
- large marshmallows (for ghost bodies)
Instructions
- Prepare the Cupcake Batter: In a large bowl, cream together 1.5 sticks softened butter and 1.75 cups granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, then add 1 tbsp vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, sift together 2.75 cups flour, 1 tbsp baking powder, and 1/4 tsp salt. Gradually add the dry ingredients to the wet mixture, alternating with 1.5 cups half and half. Mix just until combined. Optionally add a few drops of purple food coloring gel to give the batter a festive hue.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line cupcake pans with liners and fill each about two-thirds full with batter. Bake for approximately 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- Make the Buttercream Frosting: In a mixing bowl, beat 2 sticks softened butter until creamy. Gradually add 4 cups confectioners sugar, alternating with 2 tbsp milk or heavy cream, and 3 tsp vanilla extract. Continue beating until the frosting is smooth and spreadable. Mix in purple food coloring gel to your desired shade of purple.
- Frost the Cupcakes: Once cupcakes are completely cool, use a spatula or piping bag to generously frost each cupcake with the purple buttercream.
- Create Fondant Ghosts: Roll out white fondant and shape into small ghost figures or drape it over large marshmallows to form ghost bodies. Use the extra small black candy disks to create eyes by pressing them gently onto the fondant ghosts.
- Decorate the Cupcakes: Place one fondant ghost on the top of each frosted cupcake, positioning the marshmallow or fondant ghost securely so it stands or sits upright for a cute and spooky effect.
- Serve and Enjoy: Arrange your adorable ghost cupcakes on a platter for your Halloween party or festive gathering and watch as they become the centerpiece of your dessert table!
Notes
- These adorable fondant ghost cupcakes are perfect for Halloween and add a festive touch to your dessert table.
- If you prefer, you can substitute heavy cream for milk in the frosting to make it richer.
- Be sure cupcakes are completely cooled before frosting to prevent melting.
- Use gel food coloring for vibrant colors without altering the frosting consistency.
- Fondant can be stored wrapped in plastic wrap to keep it moist until ready to use.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
