Spooktacular Ghost Cupcakes That’ll Haunt Your Taste Buds!

Okay, so who doesn’t love a little spooky dessert action? I mean, it’s Halloween season, and if you’re not making something cute and creepy, what even are you doing with your life? 😂

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, imagine we’re in the grocery store—grab a cart! You’ll need 2 large egg whites (make sure they’re room temp, trust me on this), a tiny bit of cream of tartar (like, 1/4 tsp), and 1/2 cup of white sugar. Then there’s unsalted butter—a whole stick, softened—2 cups of powdered sugar (confectioner’s sugar, let’s get fancy), 2 tbsp of milk, and—here’s the fun part—purple gel food coloring. 🎨 Oh, and don’t forget the black decorating frosting for those spooky little faces!

So Here’s Why I Make This Constantly

Okay, story time! So last Halloween, I decided to whip up these cupcakes for a party. I had NO idea how they’d turn out (like, what if they looked more creepy-crawly than cute, right?) But I just went for it! And OMG—they were a hit! Kids were coming back for seconds, and the adults were like “These are *so* cute, but also—can I eat one?!” 😂 I’m telling you, seeing those little ghosties on top of the purple frosting was just the best. Now I make them every year, like it’s a tradition.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the golden nugget that changed my cupcake game forever: the meringue! You gotta beat those egg whites until they’re bright white and fluffy with those semi-stiff peaks. Like, the fluffier the better! If they’re not fluffy enough, your ghosts will, uh, not look ghostly—they’ll look like sad blobs. So really give it some elbow grease! 💪

Don’t Mess This Up (My Top Tips)

1. Egg whites—make sure they’re not even the tiniest bit yolk-y. Seriously.
2. Humidity alert! If it’s a rainy day, skip the meringue. It’ll just be a hot mess. (Trust me, I’ve learned the hard way!)
3. Don’t rush the baking time! Two hours may sound like an eternity, but you want them to be super dry and crispy.
4. When piping those meringue ghosts, just have fun with it! They don’t have to be perfect — a little chaos is what makes them spooky! 👻

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, you’ve made these cute little ghost cupcakes and now you’re like, “How do I keep them from vanishing before the party?” So! Store ’em in an airtight container at room temperature. They’ll last a couple days, but honestly, they’re so good they probably won’t make it past the first night. 😂

If You Liked This, You’ll Probably Like These Too

If you’re vibing with the spooky theme, you might wanna check out my Witch’s Brew Punch (it’s got dry ice for that extra spooky effect!) or my Mummy Dogs. So easy and so fun!

So, what’s your fave Halloween treat? I’m always looking for new ideas to scare up in the kitchen! 🧡🍬

Halloween Ghost Cupcakes

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Create spooky yet delightful Halloween Ghost Cupcakes that will enchant your guests! Topped with fluffy white meringue ghosts and vibrant purple buttercream, these treats are perfect for any Halloween celebration. With simple ingredients and straightforward steps, you can whip up a spooky dessert that’s both cute and delicious.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 120 minutes
Total Time: 2 hours 15 minutes
Yield: Makes 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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2 large egg whites (room temperature)
1/4 tsp cream of tartar
1/2 cup white sugar
1 stick unsalted butter (softened)
2 cups confectioner's sugar
2 tbsp milk
Purple gel food coloring
Black decorating frosting

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Instructions

Preheat the oven to 200°F and line a baking sheet with parchment paper.
In a large bowl, beat egg whites on low speed. Add cream of tartar, then gradually add sugar while increasing to high speed until bright white with semi-stiff peaks.
Pipe meringue mounds (1-inch base, 2 inches high) on the baking sheet using a piping bag fitted with Wilton tip #12.
Bake for 2 hours, then turn off the oven and leave meringues inside for an additional 30 minutes.
Meanwhile, prepare the buttercream by mixing softened butter, confectioners’ sugar, and milk until smooth. Add a drop of purple gel food coloring and mix until completely tinted.
Frost each cupcake with the purple buttercream using a piping bag fitted with Wilton tip #12.
Once cooled, use black frosting to pipe eyes and mouths on the meringue ghosts.
Place a meringue ghost atop each cupcake; serve any extras alongside.