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Marshmallow Ghost Halloween Cupcakes

Moist and fluffy vanilla cupcakes stuffed with marshmallow fluff & topped with a marshmallow buttercream.
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Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes, ghost, halloween, marshmallow, small batch, vanilla
Servings: 6 cupcakes
Calories: 641kcal

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

  1. Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  2. 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.
  3. Add in the oil, egg white, vanilla, sour cream, and milk. Whisk the ingredients together just until a cohesive batter has formed.
  4. 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

  1. In a medium sized mixing bowl, beat together the butter and salt for 2-3 minutes, until light and fluffy.
  2. Slowly beat in the powdered sugar until all of it has been used.
  3. Add in the marshmallow fluff, milk, and vanilla extract. Beat for an additional 2-3 minutes, until the mixture is light and fluffy.
  4. 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.
  5. Fit a piping bag with a round tip and fill it with marshmallow fluff, then pipe some marshmallow fluff into each of the cupcakes.
  6. Transfer the marshmallow frosting to a piping bag fitted with a large round tip, and generously frost each cupcake.
  7. 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

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Nutrition

Serving: 1cupcake | Calories: 641kcal | Carbohydrates: 88g | Protein: 3g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 220mg | Potassium: 73mg | Fiber: 1g | Sugar: 69g | Vitamin A: 824IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1mg