Ghost Cupcakes
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Ghost Cupcakes
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Ghost cupcakes are sweet vanilla cupcakes piled high with a light and fluffy pumpkin spice frosting. Add some decorations and now you now have cute ghost faces.
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Ingredients
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 cup milk
- 1 cup water hot
- 2 large egg
- ½ cup vegetable oil
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon vanilla
Frosting
- 1 ½ cups butter softened
- 2 cups vegetable shortening
- 4 cups powdered sugar
- ½ teaspoon pumpkin spice
- ¼ teaspoon salt
- 3 tablespoon water extremely hot
- 1 tablespoon vanilla
Decorations
- Piping bag or resealable bag
- dark chocolate chips 1 per cupcake
- Candy eyes 2 per cupcake
- cupcake wrapper Optional, cobweb design
Instructions
- Get out and measure all of your ingredients.
- Preheat the oven to 325°F.
- Fill a regular sized cupcake tin with plain white cupcake liners, set aside.
- In a large bowl, add in all of the dry ingredients and mix to combine.
- Pour the vanilla into the hot water.
- Add the oil, milk, and eggs and water/vanilla mixture to the dry ingredients.
- Mix until everything is combined.
- Use a measuring cup or spoon to scoop batter into each of the lined cupcake cavities. Only fill each cavity approximately ½ - ⅔ the way full.
- Bake in a preheated oven for 15-20 minutes. Check to see if they are cooked all the way through by inserting a toothpick into one of the cupcakes, if the toothpick pulls out without any raw batter (a few crumbs are OK) then the cakes are done.
- Remove from the oven and set aside to cool completely.
- While the cupcakes are cooling you can make the spiced vanilla frosting.
Spiced Vanilla Frosting
- Get out and measure your ingredients.
- In the bowl of a stand mixer, whip the butter and vegetable shortening until light and fluffy.
- While the butter is whipping, add the pumpkin spice, vanilla, and salt to the extremely hot water. Let this sit for 2-3 minutes.
- When butter has been whipped, add in half of the powdered sugar and mix on medium speed.
- While it is mixing, stream in the water mixture.
- Once combined, mix in the remaining powdered sugar.
- Whip until all is combined and light and fluffy.
- Transfer the frosting to a piping bag fitted with a large round piping tip. Or you can use a resealable bag and snip off one of the bottom corners.
- If the frosting is too soft to pipe, put in the fridge for 5-10 minutes to cool down.
- Once the cupcakes are completely cooled, pipe the frosting onto each cupcake as seen in pictures.
- Place one of the chocolate chips, pointy side in - flat side out, onto the frosting where you want the mouth of the ghost to be.
- Then place the eyes above the mouth. Point the eyes in various directions to get different personalities!
- Set finished cupcakes in the refrigerator for at least 30 minutes to let the frosting set up.
- Optional, add a fun cobweb cupcake sleeve for a cute finishing touch!
- Serve or store in an airtight container for up to 3 days inside your fridge.
Notes
- Servings: Makes approximately 25 - 30 regular cupcakes or 60-75 mini cupcakes
- Servings: Makes approximately 25 - 30 regular cupcakes or 60-75 mini cupcakes
Nutrition Information
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Calories
495kcal
(25%)
Carbohydrates
95g
(32%)
Protein
4g
(8%)
Fat
45g
(69%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
15g
(88%)
Monounsaturated Fat
17g
(85%)
Trans Fat
5g
(250%)
Cholesterol
33mg
(11%)
Sodium
372mg
(16%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
74g
(148%)
Vitamin A
78IU
(2%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 95g | 32% |
| Protein | 4g | 8% |
| Fat | 45g | 69% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 5g | 250% |
| Cholesterol | 33mg | 11% |
| Sodium | 372mg | 16% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 74g | 148% |
| Vitamin A | 78IU | 2% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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