These hauntingly delicious Ghost Cupcakes are sure to be a hit at any Halloween get-together. See how easy it is to create fondant ghost shapes. This post contains affiliate links. Thank you for your support.
I often find myself trying to impress me more than others but there are some things I just like to do so it doesn’t matter to me that it’s time-consuming. If I can buy cupcakes and then add my thing, you better bet I will do that. But sometimes I just want to make the cutest ghost cupcakes you’ve ever seen.
The easiest way I find a timesaver with decorated cupcakes, is by using store-bought mix or just head to the bakery and grab unfrosted ones. You can easily have the bakery frost these Ghost Cupcakes for you and just add the fondant ghosts later. I’m all for a time-saver hack when it comes to baking.
Supplies for your Homemade Ghost Cupcakes
red gel food coloring
yellow food coloring
black food-safe marker
Start with your premade cupcakes and prepare them as directed. Allow your cupcakes to cool completely so that the buttercream won’t melt.Line a baking sheet with some parchment or wax paper and begin forming your ghosts. Use 1″ spheres and then form them into an oval shape. On one end you will form a point like it’s the ghosts tail.
Take your scissors and cut slits in your fondant to create the arms of the ghosts. Use your edible marker and make the eyes on your fondant ghost. Lay them aside to set. Now, start making your buttercream icing. Just use your room-temperature butter, icing sugar, milk and whip it until it is fluffy. Mix in your yellow and red gel food coloring to create the orange you’re looking for.
Place your frosting in a piping bag. You can use a piping tip if you’d like but I like the look of smooth edges on cupcakes.
Place your fondant ghost decoration on top of your frosted cupcake and serve. Happy Halloween! Don’t forget to look at our other Halloween Cupcakes.
Have you seen that super cute cemetery puddings on Pinterest and you just think, I can’t eat all that. I have the Halloween tombstone cupcake version and it’s the perfect single size party dessert. This post contains affiliate links. Thank you for your support.
Another cupcake to add to our Halloween Cupcakes! Here we’re making Halloween tombstone cupcakes and they’re adorable. I used lady fingers in my recipe but you can easily use some Milano cookies because they’re also the perfect shape for Halloween tombstones.
You’re going to use a store-bought mix for your cupcakes. If you want to easily bypass that step, head to your grocery store bakery. They almost always have a hidden stash in the back freezer. Save you some time to get started on your Halloween tombstone cupcakes.
You’re going to want to prepare your buttercream. You can use a stand mixer or a hand-held electric one but I don’t recommend doing this by hand. Combine your butter, icing sugar, cocoa, and milk together and mix it until it is light and fluffy.
How do I make buttercream fluffy?
You make buttercream fluffy by continuing to beat it with your mixer. If you just only mix it until it is combined, you’ll have a very dense frosting. Continue to beat it until it’s almost like whipped egg whites.
Next, you’re going to turn your ladyfinger cookies into the Halloween tombstone. Break the cookies in half and set aside on some parchment paper.
Mix your white candy melts with the coconut oil and then put into the microwave. Once the candy has been melted then add in a small amount of the black gel food coloring. This will give you the grey color of the Halloween tombstones.
Submerge your ladyfingers completely in the candy melts and lay back on your parchment paper. Place your cookies in the fridge to set faster.
Place your chocolate buttercream into your piping bag. You can use a decorative tip or just use the method of a plain swirl of frosting like these cupcakes here. Once your ladyfinger cookies are dry, draw the RIP on your Halloween tombstone and then place on top of the cupcake.
These Vampire Cupcakes are so easy to make for Halloween. Pair them up with our other Halloween Cupcakes to make the best kid-friendly Halloween dessert table. This post contains affiliate links. Thank you for your support.
Halloween is almost here and we’ve been cranking out new Halloween cupcake recipes all week. Halloween has always been one of my favorite times of year because I love the weather and I love the smells of Fall. Halloween objects aren’t all kid-friendly so I created these kid-friendly Vampire Cupcakes for you to have at your next Halloween Party.
Supplies for your Vampire Cupcakes
Red Gel Food Coloring
Purple Gel Food Coloring
Start by creating your edible vampire fangs by taking some white fondant and roll it into 1/2″ spheres. Next, shape them into ovals and pinch one end to create it into a point like the picture below. Set the fangs aside to dry and then make your frosting by adding the purple gel food coloring into the white icing. Frost your cupcakes with either a piping bag or just a knife. Take the red gel food coloring and dip a toothpick inside. Slop some of the red coloring on the fondant vampire fangs and then place them on top of the cupcake as decoration.
You can choose to eat the fondant vampire fangs or just set them to the side. They’re awfully sweet so it just depends on your taste buds.
Serve these fun, kid-friendly Vampire Cupcakes at any Halloween Party. Check out the other cupcakes below too.
12chocolate cupcakescooled down and ready for decorating
1drop red gel food coloring
1stick unsalted buttersoftened
Purple gel food coloring
Line a baking sheet with wax paper. Roll out 24 pieces of white fondant into ½ inch spheres. Place gently on lined baking sheet.
Shape each fondant sphere into ovals and flatten out. Pinch one and curve in so that they resemble vampire fangs. Place back on your lined baking sheet.
Place one drop of red gel food coloring on a plate. Wet a paint brush and dab on rather “blood stains” on each fang.
In a stand mixer, beat butter, sugar and milk on medium speed. Gradually increase the speed to high. Once the ingredients start combining, add 2 small drops of purple gel food coloring. Mix until buttercream forms.
Frost each cupcake with an offset spatula. Place two fangs on each cupcake and Happy Halloween!
Another spooky Halloween Cupcake Recipe. Make these kid-friendly Monster Cupcakes and complete your Halloween dessert table like a champ! This post contains affiliate links. Thank you for your support.
Create these fun Halloween Monster Cupcakes for your next Halloween party or even a Monster birthday party. They’re so fun and look like little furry creatures but these taste good. 😉
Begin by making an easy box cake mix and complete the recipe from the back of the box. Divide batter into a cupcake pan and cook according to directions.
Allow your cupcakes to cool completely before completing the next step.
How to make Halloween Monster Cupcakes
Begin by creaming together your buttercream. You do this by mixing butter, icing sugar, and milk mixing it on medium speed until it is creamy and fluffy. Add in your violet food coloring and mix that in until you get the color you want.
Cut up some marshmallows into smaller pieces. You could use mini marshmallows here but I think that it doesn’t give you the dimension that you’d want. Frost each cupcake with a small amount of buttercream and then add your marshmallows on top.
Grab a piping bag and fit it with your Wilton #233 tip. Fill it with your buttercream and then squeeze it until the bottom of the bag is full and no air pockets are visible. Begin making your Halloween monster cupcake hair. Place eyes randomly on each Halloween monster cupcake and serve.
How do I make the frosting look like fur?
To make the buttercream frosting look like fur, place your piping bag at a 90° angle. Squeeze out a bit of frosting and lift it directly upwards. Continue to do this until all the cake is covered in your fur. This makes the perfect Halloween Monster Cupcake.
Make your Halloween extra spooky with these monster cupcakes. Perfect for a kids Halloween party.
Keyword: cupcake, halloween, halloween party food, halloween party recipe, halloween recipe, kids halloween recipe, monster food
Violet gel food coloring
Ensure that your cupcakes are cool so that you can start decorating.
Start by making your buttercream: in a stand mixer, start beating butter, sugar and milk on medium speed, gradually increasing it to high. Add a couple of drops of violet gel food coloring and mix until completely tinted.
With an offset spatula, spread some buttercream on top of each cupcake.
Cut your marshmallows into small pieces. Place 2 or 3 on top of each iced cupcake.
Scoop the remaining buttercream into a piping bag and use Wilton tip #233 to frost each cupcake, being sure to cover it completely (the marshmallows are there to create some “hills and valleys”).
Place 2-4 eyes on each cupcake and enjoy your new, furry, purple monster!
Freak out your neighbors or freak out your kids with these Freaky Frankenstein Cupcakes. Make them as gory as you want but these as super cute as is. This post contains affiliate links. Thank you for your support.
These Frankenstein Cupcakes are perfect for your next Halloween dessert table or just as a super fun kid-friendly Halloween recipe. These Frankenstein cupcakes are so easy and inexpensive to create, it makes for a great Halloween treat. These pairs perfectly with my other Mummy Cupcakes and my Monster Cupcakes (coming soon).
Prepare your cupcakes with just a simple store-bought cake mix and allow your cupcakes to cool completely before adding any decorations. While your Frankenstein cupcakes are in the oven, prepare the topper and frosting.
Melt your green and white Candy Melts together in a microwave-safe bowl. Add in 1 tsp of coconut oil to add some shine. Stir the candies together and then you’ll dip each Frankenstein in the green candy.
When dipping the Rice Krispie Treats in the chocolate, use a skewer to help lessen your mess.
Add the eyes and bolts in his neck right away, then place them in the fridge to set. At this point, prepare your icing with the butter, icing sugar, milk, vanilla and violet food coloring and whip it until it is smooth. Pipe your icing on top of the cooled cupcakes.
Now we’re going to melt the Brown Candy Melts the same way we did the green. Since your Frankenstein cupcake topper is set, you can use your hands for this part. Just dip the top about 1/8 of the way down to create Frankensteins’ hair. Add your ‘smile’ using the black decorating icing and then place them on top of your iced cupcake.
These Frankenstein cupcakes are sure to be a hit. Keep them as is to create a perfect kid-friendly Halloween cupcake or add a little raspberry puree or red decorators icing to create blood. You can make these Frankenstein cupcakes as scary as you’d like.
Chocolate cake mix + the required ingredients as shown on directions
1tspviolet gel food coloring
12ready-made rice cereal treats
½cupgreen candy melts
½cupwhite candy melts
½cupbrown candy melts
48small pieces of black licorice
Black decorating icing
Prepare your chocolate cake mix into cupcakes. Generally, boxes yield 24 cupcakes. Allow to cool before decorating.
Using an electric mixer, beat butter, milk, vanilla extract and violet food coloring on slow speed and gradually increase to high. Once smooth and all ingredients are thoroughly combined, the buttercream is ready. Frost each cupcake generously.
Line a baking sheet with wax paper. Cut cereal treats in half and melt green and white candy melts + 1 tsp of coconut oil in the microwave, 30 seconds at a time until completely melted.
Completely immerse each cereal treat into the melted candy and place gently on lined baking sheet. Place 2 eyes for each coated cereal treat and 2 licorice pieces on the side (this will act as Frankenstein’s monster’s bolts). Allow to set.
Melt brown candy and 1 tsp of coconut oil in the microwave (again, in 30-second intervals) and dip the top part of your cereal treat in it. This will act as Frankenstein’s Monster’s hair. Place back on lined sheet and allow to set.
Use black frosting to draw eyebrows and “smile.” Place on top of each cupcake then serve.
Halloween is right around the corner and I can’t wait! I love Halloween but I especially love spooky Halloween food. Create these Mummy Cupcakes to scare everyone at your next Halloween Party. This post contains affiliate links. Thank you for your support.
I love Halloween party food but I especially love when cupcakes are decorated for Halloween. What better way to surprise yourself and scare others by creating these Halloween Mummy Cupcakes all on your own.
To create your Mummy Cupcakes, just make your cake mix as cupcakes following the directions on the box. Allow them to cool so that your frosting won’t melt when you apply it.
While you’re waiting for your cupcakes to cool, cut the marshmallows in half and place them on some wax paper or some cling film sprayed with some non-stick cooking spray.
In a microwave-safe bowl, melt the candy melts and coconut oil in 30 seconds intervals until it is completely melted. I like to add some extra chips after I’ve melted them in to microwave to give them a tempering. I like to follow the settings on this post.
Pour your Candy Melts into a sandwich bag and drizzle over the marshmallow halves. Add the eyes afterward and allow the chocolate to set.
How to assemble Mummy Cupcakes
After you’ve mixed your buttercream, pipe it onto your cupcakes and add your Mummy on top to make the perfect spooky Halloween cupcakes.
These Mummy Cupcakes are so festive for the holiday and I love that they are perfect companions to my other Halloween cupcakes.
Create the perfect Halloween party food with these scrumptious Mummy Cupcakes
Keyword: cupcake, dessert, halloween, halloween party food, halloween party recipe, halloween recipe, kids halloween recipe
½cupwhite candy melts
Allow cupcakes to cool and start the decorating process: cut marshmallows in half and set on a working surface lined with wax paper
In a microwave-safe bowl, microwave candy melts and coconut oil in 30-second intervals
Place melted candy in a sandwich bag and cut off a small slit in one corner. Put lines of candy melts on the surface of your marshmallow halves and then place two eyes on each one.
With an electric mixer, mix together butter, confectioners’ sugar and milk on medium speed and gradually increase to high. Once the ingredients are well combined, place in piping bag and frost each cupcake.
This Magical White Chocolate Unicorn Bark is absolutely going to make you earn brownie points for such beautiful food. Grab the easy instructions on how to make it below. This post contains affiliate links. Thank you for your support.
You absolutely loved my Unicorn Pancakes, take it a step further and make this magical White Chocolate Unicorn Bark. Load it up with sprinkles and handmade Unicorn horns and you’re set for the perfect Unicorn party.
Begin by making your Unicron Horns our of the pink fondant. You’re going to want to take a piece the size of a bouncy ball and then roll it out and taper it at the edges. Bring the two ends together and then twist. Set them aside to dry.
How do I temper chocolate in the microwave?
Next, place a piece of parchment paper on top of a baking sheet. You’re going to want to temper your white chocolate and that can easily be done in the microwave.
To temper chocolate in the microwave, begin with about 2/3 of your chocolate in a microwave-safe bowl. You’re going to want to heat in 30-second intervals and stirring between each rotation. Once your chocolate is almost melted completely, add in your other 1/3 of chocolate to help bring the heat down.
To warm your chocolate, just microwave in 10-second intervals until it returns to the same consistency. But this recipe, we won’t worry about that.
Pour your melted white chocolate over the parchment and then spread with an offset spatula. You can absolutely just use a silicone spatula but I love the way and offset spatula spreads so use that if you have one. Next, warm your purple candy melts in the same fashion as the chocolate or go here to see how I’ve done it in the past.
Pour the warmed purple candy melts over the white chocolate bark and then swirl with a toothpick to create your white chocolate Unicorn Bark.
Now the fun part! Pour your sprinkles over the warm Unicorn Bark and then place your fondant unicorn horns all around and let it firm in the refrigerator.
How do you break chocolate bark?
The last step is the break the Unicorn Bark. To break my chocolate bark, I took the parchment paper off of the pan and then dropped it on my countertop. You can use a knife too. Just do whichever you prefer.
I love to serve this in some parchment bags or just pile it on a plate and allow others to serve themselves. Either way, you definitely have a hit on your hands with this white chocolate Unicorn Bark.
Make this magical unicorn bark for your next unicorn party. It's the perfect addition to your unicorn dessert table.
Keyword: chocolate bark, unicorn, unicorn recipe
4ozready-made white fondant
2ozready-made red fondant
Cornstarch for rolling
1cuppurple candy melts
1cupsprinkles of your choice
Start by lining a cookie sheet with wax paper. Cover your fingers in cornstarch, as well as your clean working surface (this will avoid any sticky messes). Fold both fondant colors and knead together, creating a pink-marbled look and roll 12-15 fondant spheres, about ¼ of an inch in diameter.
Roll each sphere into a long strip, about 1 inch in length.
Slightly fold over your strip and start twisting. Once you reach the end of the twist, pinch the tip. This will act as your unicorn horn. Gently place your fondant creations on your lined baking sheet.
Line a rectangular pan with wax paper. Add white chocolate and 2 tsp of your coconut oil in a microwave-safe bowl. Microwave in thirty-second intervals until completely melted. Mix and pour into your lined pan.
Next, add purple candy and 1 tsp coconut oil into a microwave-safe bowl. Microwave in thirty-second intervals until completely melted and pour over your melted white chocolate. Use a fork to blend the white chocolate and the purple candy to create a marbled look.
Top your bark with sprinkles and your fondant horns. Let set in the refrigerator for at least 30 minutes and break off into pieces.
These cactus cake pops will look perfect on your dessert table for your next party. Celebrate a fiesta or Cinco De Mayo with this easy recipe to recreate. This post contains affiliate links. Thank you for your support.
What kinds of parties can I throw with these Cactus Cake Pops?
These cactus cake pops can be recreated for your next birthday party. They’re perfect for Cinco De Mayo, a Southwestern theme or just a Cactus themed party. This cactus party food is the perfect addition.
Prepare your buttercream frosting and then add a few spoonfuls to the side. Color the larger amount of buttercream with your Kelly Green color and then color the smaller amount with the red food coloring. Crumble your white cake into a large bowl and add three tablespoons of the green buttercream that you’ve prepared. Mix it well and then form an oval shape then press down on the bottom. Press your sucker stick into the shape and then place in the freezer to harden for 15-20 minutes. After the shapes have set, use your Wilton tip #47 to pipe green strips down the shape. Use your Wilton tip #131 to create the red flowers at the top. Place the white sprinkles on your cactus cake pops to act as the needles. Serve and enjoy! They’re so adorable for a lot of themed birthday parties but these cactus cake pops are sure to make an appearance sooner than later.
Have the most stylish party on the block with these Cactus Cake Pops. Made with vanilla box cake mix and easily created.
Keyword: cactus cake, cake pops
Servings: 10cake pops
vanilla cake, box mixmake the recipe as two 8" cake rounds
Kelly Green gel food coloring
red gel food coloring
Crumble your cake into small bits and place in a bowl. Using a stand mixer, mix butter, confectioners’ sugar, milk, vanilla on medium speed. Gradually increase to high and beat until completely smooth.
Place a small amount of the frosting in a bowl and color it red. Color the rest with the Kelly Green gel food coloring.
Put 3 tablespoons of the green buttercream into your bowl of cake crumbs and mix.
Line a baking sheet with parchment paper. Form your cake into a cactus shape and then place the sucker stick into the shape. Let set in the freezer for about 15-20 minutes.
Once set, use Wilton tip #47 to frost each cake pop with green buttercream in an upward motion (ie.: vertical strips). Insert white sprinkles on random spots.
Using Wilton tip #191, frost flowers on top with red decorating frosting.