Marshmallow Ghost Halloween Cupcakes
Moist and fluffy vanilla cupcakes stuffed with marshmallow fluff & topped with a marshmallow buttercream.
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
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Cupcake Pan | Oven Thermometer | Cookie Scoops
Nutrition
Serving: 1cupcakeCalories: 641kcalCarbohydrates: 88gProtein: 3gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 71mgSodium: 220mgPotassium: 73mgFiber: 1gSugar: 69gVitamin A: 824IUVitamin C: 0.1mgCalcium: 82mgIron: 1mg