Description
Light and airy vanilla cupcakes topped with towering white buttercream ghosts and festive Halloween sprinkles. A whimsical treat for any spooky celebration.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 2 tbsp whole milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- Halloween sprinkles
- 12 mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
- Cream the 1/2 cup softened butter and granulated sugar in a bowl until the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in 1 tsp of vanilla extract.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the 1/2 cup of milk, mixing until just combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- For the frosting, beat 1/2 cup softened butter and powdered sugar until smooth. Add vanilla extract and milk, beating until stiff peaks form.
- Fit a piping bag with a large round tip. Pipe a swirl of frosting starting from the outside of the cupcake moving inward and upward to a point.
- Press one mini chocolate chip for an eye and one for a mouth into the frosting.
- Garnish the sides of the ghost with Halloween sprinkles.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American