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Easy Ghost Vanilla Cupcakes: Kid-Approved Buttercream Faces

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These ghost vanilla cupcakes are a happy accident turned Halloween tradition. Made with a simple, from-scratch vanilla cupcake base and topped with a smear of buttercream and a squiggle of black gel, they’re budget-friendly, kid-approved, and perfect for classroom parties.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream or whole milk
  • Pinch of salt
  • 1 tube black decorating gel

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  5. With mixer on low speed, add one-third of the dry ingredients, mixing until just combined. Pour in half of the milk, mixing until just combined. Repeat with another third of dry ingredients, remaining milk, and final third of dry ingredients. Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For buttercream: In a large bowl, beat softened butter on medium speed until smooth and creamy, about 1 minute. Gradually add sifted powdered sugar, one cup at a time, beating on low. Add vanilla extract and salt. Add heavy cream or milk, one tablespoon at a time, beating on medium-high until light, fluffy, and spreadable.
  9. Once cupcakes are completely cool, drop a generous spoonful of buttercream onto each cupcake. Use an offset spatula or butter knife to spread it outwards and upwards into a lumpy ghost shape.
  10. Use black decorating gel to draw two small dots for eyes and an oval for a mouth on each ghost.

Notes

For fluffiest cupcakes, ensure butter and eggs are at room temperature. Do not overmix batter. Cool cupcakes completely before frosting to prevent buttercream from melting. If buttercream is too runny, add more sifted powdered sugar; if too thick, add a splash of milk. Let kids decorate for extra fun.

Nutrition

Keywords: ghost cupcakes, vanilla cupcakes, Halloween cupcakes, kid-friendly, buttercream, easy Halloween dessert, ghost faces

Find it online: https://dinadinnertable.com/easy-ghost-vanilla-cupcakes-kid-approved-buttercream-faces/