With Halloween right around the corner, these peanut and tree-nut free ghostly cupcakes are great to scare, I mean share, with the kids. Because what kid doesn’t like a cupcake, especially one that’s decorated like a ghost?
Ghostly Cupcakes
Who isn’t tempted to eat a cupcake with marshmallow buttercream frosting? I know I can’t resist. Chocolate cupcakes were used for these ghostly masterpieces, however, you can use any flavored cupcakes you’d like.
Ingredient Line-Up
Baked Cupcakes – you can bake cupcakes from scratch, or you can save time and use your favorite boxed mix, using any flavor you’d like. If using a boxed cake mix, be sure to read the labels if you want to ensure that the cupcakes remain peanut and tree-nut free. Be sure to let those cupcakes cool completely before decorating.
Butter – I prefer to use salted butter, as it helps to offset the sweetness of buttercream while bringing out the flavor. Be sure to have your butter at room temperature.
Powdered Sugar – adds the sweetness you want in your frosting.
Vanilla Extract – vanilla pairs nicely with the marshmallow fluff and enhances the flavor of the buttercream.
Marshmallow Fluff – you’ll add one jar into the buttercream to create the yummy marshmallow frosting. One jar will be plenty.
Chocolate Chips – you’ll use regular sized chips for the mouth and mini chips for the eyes. This is flexible, so if you only have one sized chip, just use it. If you’re not using an allergy-friendly brand, then read labels to be sure these are nut-free.
Tools Needed
Peanut & Tree-Nut Free Ingredients – Fluff Marshmallow Spread is processed in a nut-free facility. And, while I used store-brand chocolate chips, Enjoy Life is a great brand for those with allergy concerns.
Mixer – whether you make your cupcakes from scratch or with a boxed mix, you’ll need a stand mixer with a paddle attachment or a hand mixer to make the cupcakes and buttercream.
Measuring Cups – use a liquid measuring cup to measure your liquid ingredients with and dry measuring cups for your dry ingredients. If making the cupcakes from scratch, you’ll need both.
Measuring Spoons – if baking from scratch, you’ll also need measuring spoons for your vanilla, salt, etc.
Spatula -be sure to scrape down your mixing bowl with a spatula to incorporate the ingredients together.
Cupcake Liners – you can use white cupcake liners since you’re making “ghost” cupcakes, but any colored cupcake liners will do.
Cupcake Pans – two cupcake pans will make the job go faster, but one is fine too.
Portion Scoop – using an ice cream scoop for portion control, ensures the cupcakes are all the same size.
Cooling Racks – place cupcakes onto a cooling rack to finish cooling down.
Pastry Bag and a Large Round Tip – you’ll need a pastry bag fitted with a large round tip to frost your ghostly cupcakes. No tip, no problem – just make a large cut into your pastry bag and frost away.
Marshmallow Buttercream
You’ll be surprised how easy, and tasty, this buttercream is to make! Gather up your ingredients – butter, vanilla, powdered sugar and marshmallow fluff – and let’s begin!
First, cream your room temperature butter until it is lighter in color, about 1-2 minutes on medium to high speed. Scrape down the sides of the bowl.
Next, add your powdered sugar and vanilla. Mix on low speed until incorporated; then increase your speed and mix well. Be sure to scrape down the bowl when needed.
Once it’s all mixed together, add the marshmallow fluff and mix on medium to high speed for 2-3 minutes, scraping down the bowl again as needed.
Place your marshmallow buttercream into a pastry bag that is fitted with a large round tip. If you don’t have a tip, cut a large hole in your bag. With medium pressure, pipe the buttercream onto the top of your cupcake, going in a circular motion. Pull the tip up at the end to get your ghostly peak. Place two mini chocolate chips for eyes and one regular chocolate chip for the mouth.
Marshmallow Buttercream
Ingredients
- 1 stick salted butter, room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 jar marshmallow fluff
- 1-2 tbsp milk, optional (add to thin buttercream if too thick)
Instructions
- In a stand mixer, beat the butter for about 2 minutes on medium-to-high speed. Scrape down the sides of the bowl.
- Slowly add powdered sugar and vanilla. Mix on low speed until incorporated, then increase your speed and mix well, for about 5 minutes. Scrape down the bowl as needed.
- Add the marshmallow fluff and mix on medium-to-high speed for another 2-3 minutes, scraping the bowl as needed. If buttercream seems too thick, add in milk - one tablespoon at a time until desired consistency is reached.
- Use immediately or refrigerate until needed. Leftover buttercream can be frozen for up to 3 months.
Seasonal Treats
Looking for other fall treats to bake? Then check out these fall-inspired goodies. These Quick and Easy Maple & Oat Cereal Bars make for a good, quick breakfast or snack. Or, these Yummy Apple Pie Bars make a perfect after dinner dessert. Happy baking!
Discover more from From Scratch Baking
Subscribe to get the latest posts sent to your email.
