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Kid-Approved Ghost Vanilla Cupcakes with Buttercream Faces – Easy Halloween Treat

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These Kid-Approved Ghost Vanilla Cupcakes with Buttercream Faces are simple enough for a Tuesday afternoon and cute enough for any costume party. They’re forgiving, fun, and let kids help without losing your mind.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk, room temperature
  • 1 cup unsalted butter, softened to room temperature (for frosting)
  • 3 ½ cups powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream
  • ¼ teaspoon salt (for frosting)
  • Mini chocolate chips or black decorating gel (for decorating)
  • Optional: White sanding sugar or edible glitter

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds.
  3. In a large mixing bowl, beat the softened butter on medium speed for about 30 seconds until smooth and creamy. Add the granulated sugar and beat on medium-high speed for a full 3 minutes until light, fluffy, and pale yellow.
  4. Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Add the vanilla extract and beat for another 30 seconds. Scrape down the sides and bottom of the bowl.
  5. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture. Beat until just combined (about 10 seconds). Add half of the milk and beat until combined. Repeat with another third of the flour, then the remaining milk, then the final third of the flour. Stop mixing as soon as the flour disappears.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through if needed.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  9. While the cupcakes are cooling, make the buttercream: Beat the softened butter on medium speed for 2 minutes until pale and creamy. Gradually add the sifted powdered sugar, about ½ cup at a time, beating on low speed until incorporated. Add the vanilla and salt, then add the heavy cream one tablespoon at a time until the frosting reaches desired consistency. Beat on medium-high speed for 2-3 minutes until light and fluffy.
  10. Transfer the buttercream to a piping bag or zip-top bag. Snip a small opening (about ¼ inch wide). Pipe a swirl onto each cupcake, starting from the outside and working inward, building up a little height in the center. Before the frosting sets, add mini chocolate chips for the eyes and mouth.

Notes

The room temperature rule is crucial for tender cupcakes. Don’t overmix the batter. Let kids decorate the ghosts for imperfect but charming results. Frosting temperature matters: if too soft, refrigerate for 10 minutes; if too stiff, add more cream. These cupcakes taste even better on day two.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, vanilla cupcakes, buttercream frosting, easy Halloween treat, kid-friendly, spooky cupcakes

Find it online: https://oracooks.com/kid-approved-ghost-vanilla-cupcakes-with-buttercream-faces-easy-halloween-treat/