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?
Why You’ll Love This Recipe
Who isn’t tempted by a cupcake topped with marshmallow buttercream? I know I can’t resist. Whether you bake these cupcakes from scratch or save time with a boxed mix, here’s why these ghosts are worth adding to your Halloween baking list:
- Peanut- and tree nut-free treats. Made with ingredients that fit peanut- and tree nut-free baking, so more kids can join in the fun (see the allergy notes and always check your labels).
- Easy for beginners. If you can pipe a swirl, you can make a ghost. No special decorating skills are needed.
- Budget-friendly. The ingredient list is short and made up of pantry staples, so you can feed a crowd without overspending.
- Great for sharing. Cupcakes are perfect for class parties, trick-or-treat gatherings and Halloween get-togethers.
Allergy Notes
Fluff Marshmallow Spread is typically processed in a nut-free facility but should be verified before using, so take a look at the jar to double-check. While I used store-brand chocolate chips for these cupcakes, Enjoy Life is a great brand for those with allergy concerns. If you’re using boxed cake mix or chocolate chips that aren’t from an allergy-friendly brand, be sure to read labels carefully to ensure they remain peanut- and tree nut-free. Since ingredients and facilities can change without notice, it’s important to check labels each time you shop.
Ingredients You’ll Need (and Why)
Baked Cupcakes: bake cupcakes from scratch, or save time with your favorite boxed mix in any flavor. Let them cool completely before decorating.
Butter: salted butter is preferred, as the salt helps to offset the sweetness of the buttercream while bringing out the flavor.
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: add one jar to the buttercream to create the delicious marshmallow frosting.
Milk (optional): use a small amount of milk to thin the buttercream if it is too thick.
Chocolate Chips: regular-sized chocolate chips are used for the mouth and mini chips for the eyes. This is flexible, so if you only have one size, just use those.
Helpful Baking Tools
Cupcake Pans: you’ll need a standard cupcake pan for baking cupcakes.
Cupcake Liners: while white cupcake liners fit the “ghost” theme, any colored cupcake liners will do.
Measuring Cups & Spoons: whether baking from scratch or using a mix, a liquid measuring cup, dry measuring cups and measuring spoons may be needed. Or use a kitchen scale to weigh ingredients.
Mixer: a hand mixer or a stand mixer with a paddle attachment is needed for the cupcake batter and buttercream.
Spatula: scrape down the sides of the mixing bowl with a silicone spatula to incorporate all ingredients.
Portion Scoop: a portion scoop ensures the cupcakes are all the same size.
Cooling Racks: place cupcakes onto a cooling rack to finish cooling.
Pastry Bag and a Large Round Tip: use a pastry bag fitted with a large round tip to frost cupcakes. No tip, no problem; just make a large cut into your pastry bag or the corner of a food storage bag to frost.
How to Make Ghostly Cupcakes
You’ll be surprised how easy these cupcakes are to make. Gather your ingredients and let’s begin. Check the recipe card for detailed instructions and exact ingredient measurements.
- Make cupcakes: bake boxed or homemade cupcakes as directed. Cool completely.
- Make buttercream: beat the butter for 2 minutes on medium-to-high speed. Add the powdered sugar and vanilla and mix on low speed until incorporated. Increase the speed and mix for 5 minutes. Add the marshmallow fluff and mix on medium-to-high speed for another 2 minutes. Transfer the buttercream to a pastry bag fitted with a large round tip. If you don’t have a tip, cut a large cut in your bag.
- Decorate cupcakes: using medium pressure, pipe the buttercream onto each cupcake in a circular motion, pulling the tip up at the end to form a ghostly peak. Add two mini chocolate chips for eyes and one regular chocolate chip for the mouth.
Storing Leftovers
Place leftover buttercream in a freezer bag and freeze for up to 3 months. Thaw it in the refrigerator, then re-whip before using. Leftover cupcakes can be stored in the refrigerator or freezer for later enjoyment:
- In the Fridge. Keep decorated cupcakes in an airtight container in the refrigerator for 3 to 4 days. Let them sit at room temperature for a bit before serving for the best texture.
- In the Freezer. Flash-freeze decorated cupcakes by placing them on a small cookie sheet, uncovered, for an hour in the freezer. Once frozen, wrap individually or place them in an airtight container for up to 3 months. To thaw, place the container in the refrigerator overnight or on the counter for 1-2 hours.
Frequently Asked Questions
Yes. This recipe is made with peanut- and tree nut-free ingredients, but brands and facilities change. Always read labels on your cake mix (if using), chocolate chips and marshmallow fluff, and follow your family’s or school’s allergy guidelines.
No. The cupcakes contain dairy (butter) and wheat, and marshmallow fluff products commonly contain egg. Check your labels if you’re avoiding any of these allergens.
Yes. Bake the cupcakes a day ahead and store them in an airtight container at room temperature. The buttercream can be made ahead and refrigerated; let it soften at room temperature and re-whip briefly before piping.
For buttercream that is too thick, add milk one tablespoon at a time until it reaches the right consistency. If it’s too soft to hold a peak, either add ¼ to ½ cup of powdered sugar and re-whip, or chill the buttercream for 15-20 minutes to firm it up.
If you don’t have a piping bag, use a zip-top bag with the corner snipped off. If you have a pastry bag but no tip, just cut a large cut in the corner.
More Seasonal Treats
For another Halloween treat, try a batch of these Frightfully Delicious Mummy Brownies. For more cupcake recipes to try, check out these Cozy Cinnamon Sugar Cupcakes or these Easy Homemade Vanilla Cupcakes. Be sure to leave a review if you make a batch. Happy baking!
Marshmallow Buttercream
Ingredients
- 1 stick (113g) salted butter, room temperature
- 4 cups (452g) powdered sugar
- 1 tsp vanilla extract
- 1 jar (213g) marshmallow fluff
- 1-2 tbsp milk, optional (add to thin buttercream if too thick)
Instructions
- Using a hand or stand mixer, beat the butter for about 2 minutes on medium-to-high speed. Scrape down the sides of the bowl.
- Slowly add the 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 minutes, scraping the bowl as needed. If buttercream seems too thick, add 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.
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