What you need

These Halloween ghost cupcakes start with tender vanilla cakes and finish with swirls of fluffy white frosting, tiny chocolate eyes, and a playful ghost shape. They are a friendly spooky bake for school parties or Halloween night.

For the cupcakes:

190g plain / all-purpose flour
150g granulated sugar
1½ tsp baking powder
½ tsp fine salt
115g unsalted butter, softened
2 large eggs
120ml milk
2 tsp vanilla extract

For the ghost frosting:

170g unsalted butter, softened
300g icing sugar, sifted
2 tbsp double / heavy cream
1 tsp vanilla extract
24 mini chocolate chips or edible eyes

Recipe Steps

Heat the oven to 175°C / 350°F and line a 12-hole muffin tin.
Whisk flour, sugar, baking powder, and salt. Beat butter, eggs, milk, and vanilla until smooth, then combine with the dry ingredients.
Divide batter between cases and bake 16–18 minutes until springy. Cool completely.
Beat butter until pale, then gradually beat in icing sugar, cream, and vanilla until fluffy.
Pipe a tall spiral of frosting on each cupcake and press on two chocolate eyes.

Tips & Variations

Cool cupcakes completely before frosting so the ghosts keep their shape.
Pipe a wide base, then narrow the spiral as you rise for a ghost silhouette.
Store covered in the refrigerator up to 2 days; bring to room temperature before serving.

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Halloween Ghost Cupcakes