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. 
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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
- white fondant
- 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.
Make the Halloween holiday spookier with this delicious and easy fondant ghost cupcake topper.
- 12 vanilla cupcakes
- 6 oz. white fondant
- Black food marker
- 1 stick butter softened
- 2 cups confectioners’ sugar
- 3-4 tbsp milk
- Red gel food coloring
- Yellow gel food coloring
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Ensure that your cupcakes are completely cool before decorating.
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Line a baking sheet with wax paper and roll your white fondant into 12 1-inch spheres. Keep on rolling it so that it’s as smooth as possible.
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Start forming your “ghost” shape. Flatten it out to become an oval and then pinch the end slightly. Then, give the pinched end a curve.
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With scissors, snip a little portion of the fondant on each side. Place gently on wax paper and draw two eyes.
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Using an electric mixer, beat butter, sugar, milk and 2 drops of red gel food coloring and 2 drops of yellow. Mix on low and gradually increase to high. Place in a frosting bag and frost each cupcake.
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Place your fondant ghosts on top and serve.
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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.
Supplies for Halloween Tombstone Cupcakes
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.
Happy Halloween!
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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.
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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.
Place eyes randomly on each Halloween monster cupcake and serve. 
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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.
Add your ‘smile’ using the black decorating icing and then place them on top of your iced cupcake.
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How to make Halloween Mummy Cupcakes
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.
After you’ve mixed your buttercream, pipe it onto your cupcakes and add your Mummy on top to make the perfect spooky Halloween cupcakes.
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Supplies for Unicorn Bark
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.
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You want to heat a skillet or a grill pan over medium heat and spray with non-stick spray or butter. When using butter, you always want to wipe the excess because it will burn in the pan and leave your pancakes kind of bitter.
