How to Make Marshmallow Ghost Cupcakes for Halloween?

Why You’ll Love These Ghost Cupcakes

You know that moment when you’re juggling Halloween costumes, school party sign-ups, and your kid just asked if you could make “the cutest cupcakes ever” for the bake sale? Oh my goodness, I’ve been there. My five-year-old son, who has appointed himself Chief Cupcake Taster, gave me that exact look last October. And I’ll be honest, I panicked a little.

But then I remembered something my French grandmother Mimi taught me in her Lyon pâtisserie. She’d say, “Sophie, small beautiful things don’t need to be complicated. They just need love.” And these marshmallow ghost cupcakes are exactly that. They look like something from a fancy bakery, but they come together with barely any effort. I’m obsessed with how cute they are.

These aren’t your average Halloween ghost cupcakes. The cake itself is fluffy and strawberry-infused (thanks to a homemade puree that smells like summer), and the frosting is a marshmallow buttercream that pipes like a dream. Plus, the ghost decorations are so simple. No fancy piping skills required. You’ve got this.

Ingredients You’ll Need

Let me walk you through what you’ll need. I promise it’s all stuff you can find at your local Ralphs or Vons. Nothing weird here.

For the strawberry puree: You’ll need fresh California strawberries (the redder, the better) and a little granulated sugar. That’s it. The puree reduces down into this concentrated, jammy goodness. I tend to make extra because my son eats it by the spoonful.

For the cupcakes: Sifted cake flour (don’t skip the sifting, it makes them tender), baking powder, salt, unsalted butter at room temperature, more sugar, eggs, buttermilk, vanilla extract, and that strawberry puree you just made. The buttermilk keeps the crumb soft. If you don’t have buttermilk, stir a teaspoon of lemon juice into 1/3 cup of milk and let it sit for 5 minutes. Works like a charm.

For the marshmallow buttercream: More butter, marshmallow fluff (one jar), vanilla, and powdered sugar. This frosting is ridiculously good. It’s less sweet than American buttercream, more silky, and it pipes beautifully. Mimi would approve.

For the garnish: Black sugar pearls for the eyes and mouth. You can find these at Whole Foods or online. They add that perfect spooky touch.

Step-by-Step Instructions

Okay, let’s get into it. I’ll break this down into four major stages. Think of it as a roadmap. And don’t worry if something goes wrong. My first batch of these? Total disaster. The marshmallows melted into puddles. But we fixed it.

Stage 1: Make the Strawberry Puree

This is where the magic starts. Combine the hulled strawberries and sugar in a medium saucepan over high heat. As the berries soften, mash them with a potato masher or fork. I love this part. The smell is incredible. Bring it to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, stirring often, until the mixture has reduced by half. Keep a close eye to prevent scorching. Your kitchen will smell like a strawberry farm.

Remove from heat and let the puree cool completely before using. You can make this up to 3 days ahead and refrigerate it. That’s a win for busy parents.

Stage 2: Bake the Cupcakes

Preheat your oven to 350°F. Line two 12-cup muffin tins with paper liners (you’ll need 18 cups total). In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. In a large bowl, beat the butter with an electric mixer until creamy. Add the sugar and continue beating until the mixture is light and fluffy, about 2 to 3 minutes. This is where the texture builds.

Add the eggs one at a time, beating well after each addition. Alternate adding the flour mixture and the buttermilk, starting and ending with the flour. Mix just until combined. Overmixing makes dense cupcakes, and nobody wants that. Stir in the vanilla extract and the cooled strawberry puree until the batter is uniform. It’ll be a lovely pale pink.

Divide the batter evenly among the lined cups, filling each about three-quarters full. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. This is crucial. Frosting warm cupcakes is a recipe for a melted mess.

Stage 3: Prepare the Marshmallow Buttercream

In a large bowl, beat the room-temperature butter until it is pale and creamy, about 2 minutes. Add the marshmallow fluff and vanilla extract, and continue beating until smooth. With the mixer on low speed, gradually add the sifted powdered sugar, one spoonful at a time, until the frosting is thick and fluffy. Sifting the powdered sugar prevents clumps. Trust me on this.

The texture should be light and pipeable. If it’s too stiff, add a teaspoon of milk. Too soft? A little more powdered sugar. You’re in control.

Stage 4: Assemble the Ghost Cupcakes

This is the fun part. Remove the cooled cupcakes from the muffin tins and place them on a serving platter or board. Fit a piping bag with a large round tip (I use Ateco #808) and fill the bag with the marshmallow buttercream.

Pipe a generous dollop onto the center of each cupcake, then a slightly smaller dollop on top, and finish with a tiny dollop to create the classic ghost shape. It’s like making a snowman, but spookier. Using tweezers or your fingers, gently press two black sugar pearls onto each ghost for eyes and a few more to form a spooky mouth. I love this part. Look how pretty they are.

Store the finished cupcakes in a cool, dry place until ready to serve. If your kitchen is warm, pop them in the fridge for 20 minutes to set the frosting.

Substitutions and Variations

Want to mix things up? Here are some options I’ve tried. They all work.

• Different berries: You can use raspberries or blueberries instead of strawberries for the puree. Just adjust the sugar slightly based on sweetness.
• Dairy-free option: Use a dairy-free butter substitute and a plant-based milk with lemon juice instead of buttermilk. The texture will be slightly different, but still delicious.
• Chocolate base: If you want a chocolate cupcake, you can substitute a chocolate cake mix for the strawberry cake. The ghost frosting still works perfectly.
• Marshmallow alternatives: You can pipe the ghost using marshmallow fluff frosting instead of the buttercream. Or use large marshmallows cut in half and placed on top of the frosting. Just be careful they don’t brown if you bake them.
• Eye alternatives: No black sugar pearls? Use mini chocolate chips, raisins, or even draw faces with an edible marker on white chocolate discs.
• Gluten-free: A gluten-free cake mix can be used instead of the homemade cake. Just follow the mix instructions.

Expert Tips for Perfect Ghost Cupcakes

I’ve made these marshmallow ghost cupcakes about a dozen times now. Here’s what I’ve learned. These tips will save you from my early mistakes.

Measure the flour accurately using the spoon-and-sweep method. Spoon flour into the measuring cup, then level it off with a knife. Don’t scoop directly from the bag. That packs the flour and makes dense cupcakes.

If your marshmallows brown, don’t panic. Just scrape off the brown part and re-cover with fresh frosting. Nobody will know.

How to Store Leftovers

These marshmallow ghost cupcakes are best enjoyed the same day, but they’ll keep. Store them in an airtight container at room temperature for up to 2 days. If you need to refrigerate them (like if your kitchen is warm), they’ll last up to a week in the fridge. Just note that the black sugar pearls might soften slightly.

To bring refrigerated cupcakes back to life, let them sit at room temperature for about 30 minutes before serving. The frosting softens up and tastes fresh again.

You can also freeze the unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw at room temperature, then frost and decorate. Easy.

Frequently Asked Questions

What to Serve with Ghost Cupcakes

These marshmallow ghost cupcakes are the star of any Halloween party. But if you want to round out the spread, here are some ideas.

• Witch’s Brew Punch: A sparkling limeade or lemonade with green food coloring and gummy worms. Kids love it.
• Halloween Popcorn Mix: Popcorn tossed with melted white chocolate and orange sprinkles. Sweet and salty.
• Spooky Fruit Platter: Orange slices (pumpkin shapes), apple slices (ghost faces), and grapes (eyeballs). Healthy and fun.
• Traditional Halloween Candies: Set out bowls of candy corn, caramel apples, and other classics.

More Halloween Treats to Try

If you love these marshmallow ghost cupcakes, you’ll want to check out my other Halloween recipes. They’re all simple, cute, and totally doable.

Try my Spiderweb Brownies for a chocolate fix. Or my Pumpkin Patch Dirt Cups for a no-bake option. And if you’re feeling ambitious, my Witch Hat Cookies are always a hit at parties.

I’d love to see your creations! Tag me on Pinterest when you make these. I share all my best tips and variations there.

Follow me on Pinterest for more easy Halloween baking ideas: Sophie’s Halloween Treats Board.

Marshmallow Ghost Cupcakes with Strawberry Puree

Spooky yet sweet, these marshmallow ghost cupcakes feature a fluffy strawberry-infused cake topped with creamy marshmallow buttercream.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 1

Course: Cupcakes, Desserts, Halloween

Cuisine: American

Calories: 385

Ingredients Method Nutrition Notes

Ingredients

  

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Strawberry Puree

• 2 cups fresh California strawberries, hulled
• 2 tablespoons granulated sugar

Cupcakes

• 1 1/2 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, at room temperature 4 ounces
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1/3 cup buttermilk shaken
• 2 teaspoons vanilla extract
• 1/2 cup strawberry puree from above

Marshmallow Buttercream

• 1 1/4 cups unsalted butter, at room temperature 10 ounces
• 8 ounces marshmallow fluff one jar
• 2 teaspoons vanilla extract
• 4 cups powdered sugar sifted

Garnish

• 1/4 cup black sugar pearls for eyes and mouth

Method

 

Make the Strawberry Puree

1. Combine the hulled strawberries and sugar in a medium saucepan over high heat.
2. As the berries soften, mash them with a potato masher or fork.
3. Bring to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, stirring often, until the mixture has reduced by half. Keep a close eye to prevent scorching.
4. Remove from heat and let the puree cool completely before using.

Bake the Cupcakes

1. Preheat your oven to 350°F. Line two 12-cup muffin tins with paper liners (you'll need 18 cups total).
2. In a medium bowl, whisk together the sifted cake flour, baking powder, and salt.
3. In a large bowl, beat the butter with an electric mixer until creamy.
4. Add the sugar and continue beating until the mixture is light and fluffy, about 2 to 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Alternate adding the flour mixture and the buttermilk, starting and ending with the flour. Mix just until combined.
7. Stir in the vanilla extract and the cooled strawberry puree until the batter is uniform.
8. Divide the batter evenly among the lined cups, filling each about three-quarters full. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Marshmallow Buttercream

1. In a large bowl, beat the room-temperature butter until it is pale and creamy, about 2 minutes.
2. Add the marshmallow fluff and vanilla extract, and continue beating until smooth.
3. With the mixer on low speed, gradually add the sifted powdered sugar, one spoonful at a time, until the frosting is thick and fluffy.

Assemble the Ghost Cupcakes

1. Remove the cooled cupcakes from the muffin tins and place them on a serving platter or board.
2. Fit a piping bag with a large round tip (such as Ateco #808) and fill the bag with the marshmallow buttercream.
3. Pipe a generous dollop onto the center of each cupcake, then a slightly smaller dollop on top, and finish with a tiny dollop to create the classic ghost shape.
4. Using tweezers or your fingers, gently press two black sugar pearls onto each ghost for eyes and a few more to form a spooky mouth.
5. Store the finished cupcakes in a cool, dry place until ready to serve.

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 65mgSodium: 95mgFiber: 1gSugar: 46g

Notes

For a deeper strawberry flavor, use overripe berries. If you don't have buttermilk, stir 1 teaspoon of lemon juice into 1/3 cup of milk and let it sit for 5 minutes. The strawberry puree can be made up to 3 days ahead and refrigerated. To avoid a dense cake, don't overmix the batter after adding the flour. These cupcakes are best enjoyed the same day, but they can be stored in an airtight container at room temperature for up to 2 days.

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Source: Nutritional Information