Oh my gosh, you guys – Halloween baking season is finally here! And let me tell you, nothing gets my kids more excited than when we whip up a batch of these adorable Halloween ghost cupcakes. They’re so simple even my 5-year-old can help decorate (well… mostly – there might be some extra frosting “taste testing” happening). The best part? You don’t need fancy baking skills to make these look professional. Just some fluffy vanilla buttercream, a piping bag, and chocolate chips for those cute little ghost eyes. Last year, we made three dozen of these for my son’s class party and they disappeared faster than you can say “boo!”
Table of Contents
Table of Contents
Why You’ll Love These Halloween Ghost Cupcakes
Trust me, these little ghosties are about to become your go-to Halloween treat for so many reasons:
- Super simple – No fancy techniques needed, just pipe and decorate! Perfect for when you’re short on time (or patience).
- Kid-approved fun – My crew goes wild for the decorating part – it’s like edible arts and crafts!
- Party-perfect – They look impressive on a dessert table but take half the effort of most Halloween treats.
- Customizable – Make them as spooky or silly as you want with different expressions.
Seriously, these cupcakes are the perfect mix of easy-breezy and oh-so-festive. The kids feel like master bakers, and you get all the credit – win-win!
Ingredients for Halloween Ghost Cupcakes
Here’s all you’ll need to bring these adorable spooky treats to life (or should I say… afterlife?):
- 24 vanilla cupcakes – homemade or store-bought (no judgment here!)
- 3 cups vanilla buttercream – my homemade recipe or your favorite store brand
- 1 cup chocolate chips – standard size works best for the eyes
- Piping bag with large round tip – I use a #1A tip (about ½” diameter)
Ingredient Notes & Substitutions
No worries if you need to switch things up! Here’s how to make these ghosts haunt any diet:
- For dairy-free ghosts, use vegan buttercream and dairy-free chocolate chips
- No piping bag? A zip-top bag with the corner snipped works in a pinch
- Mini chocolate chips make cute baby ghosts, while jumbo chips create goofy, wide-eyed spirits
- Stiff buttercream works best – if it’s too soft, pop it in the fridge for 15 minutes
The beauty of these cupcakes? They’re incredibly forgiving – just have fun with it!
Equipment Needed for Halloween Ghost Cupcakes
Here’s your ghost-making toolkit – you probably have most of this already:
- Piping bag – disposable or reusable, your call
- Large round tip (I swear by #1A for perfect ghost shapes)
- Cupcake stand or tray – optional but makes decorating way easier
That’s seriously it – told you this was simple!
How to Make Halloween Ghost Cupcakes
Okay, let’s bring these little ghosts to life! Here’s my foolproof method – I’ve made these so many times I could probably do it in my sleep:
- Prep your piping bag – Fit it with your large round tip (#1A if you’ve got it) and fill it about ¾ full with buttercream. Twist the top to prevent leaks – trust me, frosting explosions are NOT spooky fun.
- Pipe your ghost bodies – Hold the bag straight up about ½ inch above the cupcake center. Squeeze firmly to create a wide base, then slowly lift as you pipe upwards to form the ghost’s tapered “tail.” Aim for about 2 inches tall – tall enough to be dramatic but not so tall they’ll topple!
- Add the eyes – Gently press two chocolate chips into the upper third of your frosting ghost, spacing them about ¾ inch apart. Tilt them slightly inward for a cute, curious expression.
- Finish the gang – Repeat with all cupcakes! This usually takes me about 15 minutes once I get in the groove. Pro tip: Do all the piping first, THEN add eyes – it goes much faster.
Decorating Tips for Perfect Ghosts
Want ghost-busting pro results? Here are my hard-earned decorating secrets:
- If your buttercream gets too soft (hello, warm kitchen!), chill the piping bag for 10 minutes – it’ll hold its shape better.
- For expressive ghosts, try adding a few upside-down chocolate chips beneath the eyes to make a surprised “O” mouth!
- Space eyes wider for silly ghosts, closer together for shy ones – let your kids decide their ghosts’ personalities.
- Pipe a practice ghost on parchment first – you can scrape it back into the bag if needed.
Remember – imperfect ghosts have more character! Some of our favorites ended up delightfully lopsided.
Print
24 Easy Halloween Ghost Cupcakes That Kids Adore
These Halloween Ghost Cupcakes are a fun and easy treat perfect for spooky season. With simple vanilla cupcakes topped with buttercream ghosts and chocolate chip eyes, they’re sure to delight kids and adults alike.
- Total Time: 15 minutes
- Yield: 24 cupcakes 1x
Ingredients
- 24 Cupcakes
- 3 cups Vanilla Buttercream
- 1 bag Chocolate Chips
- Piping bag with large round tip
Instructions
- Place buttercream in piping bag with large round tip.
- Pipe tall mound of frosting in center of cupcake, making it the shape of a ghost (wider on bottom, narrower on top).
- Add chocolate chips for eyes.
- Enjoy!
Notes
- Use store-bought cupcakes or your favorite homemade recipe.
- For extra spookiness, add more chocolate chips to create a mouth.
- Kids love helping decorate these cupcakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Serving and Storing Halloween Ghost Cupcakes
These ghostly treats are best served fresh so the buttercream stays perfectly fluffy – but let’s be real, they never last long in my house! If you need to store them, pop them in an airtight container in the fridge for up to 3 days. The chocolate chips might sweat a bit when cold, so let them sit at room temp for 15 minutes before serving. For parties? Set them out 1-2 hours ahead – the ghosts will hold their shape beautifully!
Halloween Ghost Cupcakes Nutritional Information
Just a heads up – these nutrition facts are estimates since ingredients vary by brand and recipe. For one ghost cupcake (with homemade buttercream), you’re looking at about 200 calories, 15g sugar, and 8g fat. Want lighter ghosts? Try reduced-sugar frosting or smaller portions!
Halloween Ghost Cupcakes FAQs
Over the years, I’ve gotten so many questions about these adorable ghost cupcakes – here are the ones that pop up most often:
Can I use store-bought cupcakes?
Absolutely! I won’t tell if you won’t. Store-bought cupcakes work perfectly – just make sure they’re completely cooled before decorating. My secret? Brush the tops with a little simple syrup to keep them moist.
How do I make these gluten-free?
Easy-peasy! Use your favorite gluten-free cupcake mix or recipe. The buttercream and chocolate chips are naturally gluten-free – just double-check labels if you’re super sensitive.
Can I make these ahead of time?
You sure can! Pipe the ghosts and add eyes up to 24 hours before serving. Store them in the fridge, then let sit at room temp for 30 minutes before your party. The ghosts might “sweat” a little, but they’ll still taste amazing.
What if my buttercream is too runny?
Oh boy, been there! If your ghosts are looking more like blobs, chill the frosting for 15 minutes. Still too soft? Mix in a bit more powdered sugar (a tablespoon at a time) until it holds peaks.
Can kids really help decorate these?
You bet! My kids love piping the ghosts (with supervision) and placing the eyes. For little ones, pre-pipe the ghosts and let them add the chocolate chips – instant Halloween magic with minimal mess!
Share Your Creations!
I’d absolutely love to see your ghostly cupcake creations! Tag me on social media so I can ooh and aah over your spooky masterpieces. Nothing makes me happier than seeing families having fun in the kitchen together – boo-tiful baking at its best! You can find us on Facebook.
