Marshmallow ghost halloween cupcakes with a super moist vanilla cupcake, marshmallow fluff filling, and a marshmallow buttercream on top.
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marshmallow ghost halloween cupcakes
Happy Halloween! These marshmallow ghost cupcakes are the perfect cupcakes for celebrating Halloween. They’re made with a super moist and fluffy vanilla cupcake, filled with marshmallow fluff, and topped off with a marshmallow buttercream and little ghost faces.
Happy baking! 🙂
why you’ll love these marshmallow ghost halloween cupcakes:
- Small batch: obviously (because I love small batch treats) – but small batch means these are perfect for any mini halloween celebration
- Super moist & fluffy: sour cream, milk & an egg white make these cupcakes ridiculously moist, fluffy, and delicious.
- Marshmallow buttercream frosting: which is even more delicious than regular buttercream, of course.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Be careful when mixing the cupcake batter:
It is super important to not over-mix the cupcake batter or you will end up with tough and chewy cupcakes. Using the reverse creaming method makes it more difficult to over-mix the batter, but it’s still good to be aware of how much you are mixing it. Only mix just until all of the ingredients are cohesive.
Use room temperature ingredients:
This is super important for allowing the batter to come together smoothly. You’ll want to take your ingredients out of the fridge about an hour before baking to allow them enough time to come to room temperature.
Keep a close eye on the cupcakes while they bake:
Cakes and cupcakes like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. I’d recommend that you start checking on the cake around 15 minutes.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for marshmallow ghost halloween cupcakes:
vanilla cupcakes:
- All purpose flour: gives the cupcakes their structure.
- Baking powder: for helping the cupcakes rise.
- Salt: for balancing and bringing out the sweetness of the batter.
- Unsalted butter: for tenderizing the cupcakes and adding that nice buttery flavor to them. You can substitute salted butter, just be sure to omit the extra salt in the batter.
- Vegetable oil: for tenderizing the cupcakes. If you don’t have vegetable oil on hand, you can use another neutral oil such as canola.
- Granulated sugar: for adding sweetness and for locking in moisture.
- Egg white: for binding the batter together and adding moisture.
- Vanilla extract: for flavor.
- Sour cream & whole milk: for moisture and for making the cupcakes more tender. I recommend full fat for both of these for the best results, but reduced fat options will work here as well.
- Marshmallow fluff: for filling, you could use marshmallow creme here as well.
marshmallow buttercream:
- Unsalted butter: the base of the buttercream. You can use salted, just omit the extra salt.
- Salt: for flavor and to balance the sweetness of the buttercream.
- Powdered sugar: gives structure and sweetness to the buttercream.
- Milk: for thinning out the buttercream. Use your favorite milk, or heavy cream here.
- Marshmallow fluff: for flavor, you could use marshmallow creme here as well.
- Vanilla: for flavor
- Black cocoa powder & water: for making the little ghost faces on the frosting. You could also just use black food coloring here.
marshmallow ghost halloween cupcakes recipe q&a
can I make these into chocolate cupcakes?
If you’re looking for a small batch chocolate cupcake recipe, you’re in luck and can find my small batch chocolate cupcakes here. Just make the cupcakes and top them with the marshmallow frosting found in this recipe!
can I double this recipe?
Definitely – just double all the ingredients and distribute the batter between 12 cupcake liners. Please be sure to use grams for the best results.
can I make these cupcakes ahead of time?
Definitely – I would recommend making the cupcakes no more than two days ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature. I’d recommend waiting to make the buttercream until you want to pipe it on to the cupcakes, to avoid needing to re-whip it.
how to store cupcakes
Like most baked goods, these vanilla cupcakes will definitely taste the best on the day that they are baked. They’ll keep well in an airtight container at room temperature for up to 3 days.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Marshmallow Ghost Halloween Cupcakes
Ingredients
Vanilla Cupcakes
- 100 g all purpose flour (¾ c. + 1 tbsp.)
- 1 tsp. baking powder
- ¼ tsp. salt
- 100 g granulated sugar (½ c.)
- 41 g unsalted butter cubed, room temperature (3 tbsp.)
- 32 g vegetable oil (2 ½ tbsp.)
- 1 egg white room temperature
- 1 tsp. vanilla extract
- 45 g sour cream room temperature (3 tbsp.)
- 55 g whole milk room temperature (¼ c.)
- 60 g marshmallow fluff for filling after baking (¼ c.)
Marshmallow Buttercream
- 141 g unsalted butter room temperature (10 tbsp.)
- ⅛ tsp. salt
- 240 g powdered sugar (2 c.)
- 60 g marshmallow fluff (¼ c.)
- 1 tbsp. vanilla extract
- 1 tbsp. whole milk
Ghost Faces
- 1 tsp. black cocoa powder
- 2-3 tsp. water
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
- To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
- Add in the oil, egg white, vanilla, sour cream, and milk. Whisk the ingredients together just until a cohesive batter has formed.
- Distribute the batter evenly between the six liners. Bake for 15-18 min., or until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. Allow the cupcakes to come to room temperature before filling and frosting them.
Marshmallow Buttercream
- In a medium sized mixing bowl, beat together the butter and salt for 2-3 minutes, until light and fluffy.
- Slowly beat in the powdered sugar until all of it has been used.
- Add in the marshmallow fluff, milk, and vanilla extract. Beat for an additional 2-3 minutes, until the mixture is light and fluffy.
- Push down in the center of the cupcakes to make a divot, or use a large round piping tip to scoop out the center of the cupcakes.
- Fit a piping bag with a round tip and fill it with marshmallow fluff, then pipe some marshmallow fluff into each of the cupcakes.
- Transfer the marshmallow frosting to a piping bag fitted with a large round tip, and generously frost each cupcake.
- In a small bowl, whisk together the black cocoa powder and water until well combined. Use a food-safe paint brush to paint little ghost faces on to each of the cupcakes, then serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.