Halloween Ghost Cupcakes
Halloween Ghost Cupcakes start with moist vanilla bean cupcakes topped with fluffy buttercream frosting and then adorned with white chocolate ghost pretzel sticks. These treats are super fun for Halloween parties and are delicious too!
For some other fun Halloween treats, try a Frankenstein Cookie, some Oreo Cookie Eyeballs, or these Witch Hat Cookies!
Ghost Cupcakes
While I’m not the most creative baker out there, I do like to get a little artsy in the kitchen now and then. Ever since I made the cutest Christmas Tree Brownie Bites, I’ve been dreaming of another creative pretzel treat.
Enter –> Halloween Ghost Cupcakes!
These treats are just a simple combination of vanilla bean cupcakes, vanilla bean buttercream, and some almond bark pretzels (decorated as ghosts).
We love that these are mini treats and one is just right for a small craving. For other miniature treats, try my Mini Blueberry Muffins or some Mini Chocolate Chip Scones.
Three Parts:
There are three parts to this Halloween treat.
- VANILLA CUPCAKES – Using cake flour makes these super moist. Egg whites instead of yolks keep the color white as well. And the vanilla bean paste really brings that vanilla flavor to the top.
- VANILLA BUTTERCREAM – It’s hard to go wrong with buttercream frosting, especially when using another dash of vanilla bean paste.
- ALMOND BARK PRETZELS – These require pretzel sticks (the mini kind), a good melting white chocolate, and some mini chocolate chips for the eyes.
How to make Halloween Ghost Cupcakes:
Prep 1
Make the ghost pretzels. Melt the white chocolate melting wafers (white chocolate chips will NOT work here) in the microwave at 50% power until creamy. Then pour into a small plastic bag, clip off the tip, and draw a ghost on top of a pretzel stick.
Fill in the ghost with more white chocolate and then add the mini chocolate chips immediately (before the chocolate sets) for the eyes. Let the ghosts sit on the baking sheet until hardened. You can also freeze these as well.
Keep in mind that I’m not an artist, LOL!
Step 2
Make the cupcake batter. In a medium bowl, use a hand mixer to cream together the softened butter with the granulated sugar. Then add the egg whites, buttermilk, and vanilla bean paste – and mix again.
Add the dry ingredients to the bowl – the kosher salt, baking soda, baking powder, and cake flour. Use a spoon to mix until just combined. (A few lumps are fine.)
Step 3
Add batter to pan. To a mini muffin pan prepared with mini liners, spoon the batter into each liner to about 3/4 full. You’ll have extra batter to make after the first bake as this makes about 44 treats.
Step 4
Bake mini cupcakes. Bake cupcakes for 12-13 minutes or until done in the center. Transfer to a wire rack and let cool completely.
Step 5
Make buttercream frosting. Use a hand mixer to cream the softened butter. Then add the heavy cream, vanilla bean paste, and sifted powdered sugar – and mix until smooth and creamy.
If the frosting is too thick, add a couple extra drops of cream or milk. If it it’s too thin, add extra powdered sugar.
Step 6
Add frosting to cupcakes. Use a spoon to spread the frosting on top of the cupcakes. I used a minimal amount but you could also pile it up high.
Step 7
Assemble ghost pretzel sticks. After adding the buttercream frosting to the cupcakes, add the ghost pretzels in the middle of each one, pressing the pretzel deep into the cupcakes for stability.
Step 8
Serve. Serve the ghost cupcakes with a tall glass of milk or a cup of coffee. If you want something a little fancy, try my Pumpkin Foam Cold Brew!
Storing and Freezing
Store these ghost cupcakes on a large baking sheet, covered lightly with tinfoil, on your countertop for two to three days. You could also wait to add the ghost pretzels until ready to serve to make storage easier.
You can FREEZE the cupcake portions (unfrosted) and ghost pretzel sticks separately for up to three months. When ready to assemble, let the cupcakes thaw, add buttercream frosting, and then add the white chocolate ghost pretzels.
Recipe Tips
- The ghost pretzels are super easy to make but it may take a little practice to get the design you like best. Believe me, it took a bit to get the hang of it. But all-in-all, it’s simple.
- Make the pretzels ahead of time and store in the freezer until ready to use.
- Don’t over-fill the cupcake liners when adding the batter.
- The butter should be softened to room temperature for both the cupcakes and the buttercream frosting.
- Vanilla bean paste is worth the extra expense, but use vanilla extract in a pinch.
Other Halloween Treats
For even more Halloween treats, try one (or more) of the following:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Halloween Ghost Cupcakes
Ingredients
For the cupcakes:
- 1/3 cup unsalted butter – softened to room temp
- 2/3 cup granulated sugar
- 2 large egg whites – at room temp
- 2/3 cup buttermilk
- 2 teaspoons vanilla bean paste
- 1 1/8 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
For the frosting:
- 1/2 cup unsalted butter
- 2 teaspoons vanilla bean paste
- 2 Tablespoons heavy cream
- 2 cups powdered sugar – sifted
For the ghost pretzels:
- 44 small pretzel sticks
- 8-10 oz. white melting chocolate
- 48 mini chocolate chips
Instructions
- Make the ghost pretzels. Melt the white chocolate melting wafers in the microwave at 50% power until creamy. Then place in a small plastic bag, clip off the tip and draw a ghost on top of a pretzel stick. Add the mini chocolate chips immediately.Let the ghosts sit on the baking sheet until hardened. You can also freeze these as well.
- Make the cupcake batter. In a medium bowl, use a hand mixer to cream together the softened butter with the granulated sugar. Then add the egg whites, buttermilk, and vanilla bean paste – and mix again.Add the dry ingredients to the bowl – the kosher salt, baking soda, baking powder, and cake flour. Use a spoon to mix until just combined.
- Add batter to pan. To a mini muffin pan prepared with liners, spoon the batter into each liner to about 3/4 full. You’ll have extra batter to make after the first bake. (This recipe makes 44 treats.)
- Bake mini cupcakes. Bake cupcakes for 12-13 minutes or until done in the center. Transfer to a wire rack and let cool completely.
- Make buttercream frosting. Use a hand mixer to cream the softened butter. Then add the heavy cream, vanilla bean paste, and sifted powdered sugar – and mix until smooth and creamy.
- Add frosting to cupcakes. Use a spoon to spread the frosting on top of the cupcakes. I used a minimal amount but you could also pile it up high.
- Assemble ghost pretzel sticks. After adding the buttercream frosting to the cupcakes, add the ghost pretzels in the middle of each one, pressing the pretzel deep into the cupcakes for stability.
- Serve. Serve the ghost cupcakes with a tall glass of milk or a cup of coffee. If you want something a little fancy, try my Pumpkin Foam Cold Brew!
Easy, fun and tastes great. My kind of treat!