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Candy Corn Ghost Cupcakes

These fun Candy Corn Ghost Cupcakes with white frosting look like ghosts on top of the yellow and orange frosting, the colors of candy corn! They make cute Halloween treats.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12
Calories: 459 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1-1/3 cup all-purpose flour
  • 1-1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 egg white (at room temperature)
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 2 drops Yellow food coloring
  • 2 drops Orange food coloring
Frosting
  • 1 c. unsalted butter softened
  • 4 cups powdered sugar (Confectioner's Sugar)
  • 4 tbsp. pure vanilla extract
  • 4 tbsp. heavy cream
  • 1/2 teaspoon kosher salt
  • 1 drop Yellow food coloring
  • 1 drop Orange food coloring
  • Candy eyes for garnish

Instructions

Cupcakes
    Cup of Yum
  1. Pre-heat oven to 350 degrees and add cupcake liners to pan, set aside.
  2. Add flour, baking powder, and salt to a large bowl, and mix well.
  3. In a separate large bowl, using a stand mixer or hand mixer, cream butter and sugar until it becomes light and fluffy.
  4. Beat egg into the mixture until well combined, then beat in egg white and add the vanilla. Mix well.
  5. Alternating, add the flour mixture and milk as you continue to blend the ingredients.
  6. Divide the batter evenly into cupcake liners, each cup should be 3⁄4 full.
  7. Bake until the tops are golden, about 20 minutes. Remove from the oven and transfer the cupcakes to a wire rack for cooling.
Frosting
  1. Beat butter in a large bowl using hand or stand mixer until slightly whipped.
  2. Add 1 cup of powdered sugar at a time and mix on low until blended. Increase speed to high and continue beating. Repeat with the remaining powdered sugar.
  3. Beat in 2 tbsp of heavy cream and the vanilla extract until combined. You can add in heavy cream if needed for desired consistency. Add salt and mix to combine.
  4. Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops.
  5. Fill 3 pastry bags with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
  6. Pipe 3 layers with each pastry bag of frosting onto the cooled cupcakes, finish by adding the candy eyes to each cupcake.

Nutrition Information

Calories 459kcal (23%) Carbohydrates 61g (20%) Protein 2g (4%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 76mg (25%) Sodium 215mg (9%) Potassium 59mg (2%) Fiber 0.1g (0%) Sugar 57g (114%) Vitamin A 724IU (14%) Vitamin C 0.04mg (0%) Calcium 32mg (3%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 459

% Daily Value*

Calories 459kcal 23%
Carbohydrates 61g 20%
Protein 2g 4%
Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 76mg 25%
Sodium 215mg 9%
Potassium 59mg 1%
Fiber 0.1g 0%
Sugar 57g 114%
Vitamin A 724IU 14%
Vitamin C 0.04mg 0%
Calcium 32mg 3%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.