White Ghost Cupcakes

No ratings yet

These white ghost cupcakes are just as delicious as they are spooky and adorable! They're made with any easy fluffy, white cake recipe and a just-sweet-enough 2-ingredient white American buttercream. With a simple ghost shape and candy pumpkins tucked into their arms, they're sure to impress everyone at the Halloween party!

Prep Time 1

Cook Time 18

Total Time 1 18

Servings17 cupcakes

Coursecupcakes

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the white cupcakes:

200 g (1 ⅔ cups) cake flour
200 g (1 cup) granulated sugar
2 teaspoon baking powder
¼ teaspoon kosher salt
170 g (¾ cup) unsalted butter, melted
113 g (½ cup) sour cream
113 g (½ cup) buttermilk
2 teaspoon vanilla extract
2 egg whites

For the white American buttercream:

340 g (3 sticks) unsalted butter, room temp
340 g (3 cups) powdered sugar, sifted

For the royal icing eyes:

14 g (1 tablespoon) water, plus 1-2 teaspoon as needed
28 g (2 tablespoon) meringue powder
40 g (⅓ cup) powdered sugar
Black food gel

For decorating:

Candy pumpkins, cut in half

Get Recipe Ingredients

Instructions

For the white cupcakes:

Preheat the oven to 350 degrees F.
Line two cupcake pans with parchment cups. Add a piping tip to each between the cups and the pan as pictured above.

Alternatively, use balled-up aluminum foil to create the ghost shape.

In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter, sour cream, buttermilk, and vanilla.
Add the dry ingredients to the wet and whisk until just combined.
In a small bowl, add the egg whites and use an electric hand mixer to beat until medium peaks form.
Gently fold the egg whites into the batter with a rubber spatula until fully combined.
Use a cookie scoop to portion the batter between 17 parchment cups.

I added two 2 tablespoon scoops to each.

Bake the cupcakes for about 18 minutes or until the centers spring back to the touch.
Allow the cupcakes to cool completely before decorating.

For the white American buttercream:

In the bowl of a stand mixer fitted with a paddle attachment, add the room temp unsalted butter. Beat on medium speed for about 10 minutes until fluffy and very white.
While mixing on low speed, add the sifted powdered sugar a little at a time.
Once all of the powdered sugar has been added and well combined, take about ¼ cup of the buttercream and place in a small bowl. Heat in the microwave for about 10 seconds until melted, then pour back into the buttercream. Continue mixing on low speed until smooth.
Transfer most of the buttercream to a piping bag with a large round piping tip, and the remaining buttercream to another piping bag with a small round piping tip.

For the royal icing:

In a small bowl, add the water and meringue powder. Use an electric hand mixer to beat until stiff peaks form.
Add the powdered sugar, and mix on low speed until fully combined.
To bring the icing to your desired piping consistency, mix in an additional 1-2 teaspoon water.
Lastly, mix in a drop or two of black food gel.
Transfer the royal icing to a piping bag or plastic bag.

For decorating:

Using the piping bag with the large round tip, pipe the buttercream onto each cupcake.
Gently press each cupcake upside down onto a parchment-lined baking sheet. Place in the freezer for about 15 minutes.
Gently peel the cupcakes off of the parchment paper.
Add the halved candy pumpkins to the cupcakes.
Using the piping bag with the small round tip, pipe little arms to hold the pumpkin.
Using the royal icing, pipe little eyes onto each cupcake.

Alternatively, skip the royal icing and use any remaining buttercream and color it black, or use black pearl sprinkles.

Notes

Whip the butter for a full 10 minutes. To get a really white, fluffy buttercream, be sure to beat the butter on medium speed for a full 10 minutes.
Alternative to royal icing eyes: If you don't want to make royal icing for the eyes, you can use any leftover buttercream and color it with black food gel, or use black pearl sprinkles.

Nutrition Facts

Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!