Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup buttermilk
- 1 cup unsalted butter (softened) for frosting
- 3 – 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract for frosting
- 2 – 4 tbsp milk or heavy cream (to reach desired consistency)
- Black decorating gel or mini chocolate chips (for the ghost eyes)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs and vanilla extract to the butter mixture. Mix well. Alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, vanilla extract, and milk or heavy cream until you reach desired consistency.
- Use a piping bag to frost the cooled cupcakes, creating ghost shapes. Add eyes using black decorating gel or mini chocolate chips.
Notes
Ensure butter is softened for easier mixing. Customize ghost eyes with gel food coloring or additional toppings like crushed Oreos for a graveyard effect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Halloween cupcakes, ghost cupcakes, spooky treats, festive desserts