Ghost Cupcakes Spooky Baking

These Halloween Ghost Cupcakes bring a fun and festive spirit to any occasion while satisfying your sweet tooth. The moist purple cupcakes paired with airy white meringue shapes create an eye-catching dessert that is as delightful to look at as it is to eat. The recipe combines the silky richness of buttercream frosting with the light crispness of meringue ghosts for a treat that is both impressive and easy enough to make at home.

I first made these for a Halloween party, and everyone was enchanted by the playful design. Now these cupcakes are a yearly tradition everyone looks forward to.

Ingredients

• Egg whites from large eggs: essential for creating the fluffy meringue texture
• Cream of tartar: stabilizes the egg whites so the meringue holds its shape
• White sugar: sweetens and helps to create the glossy peaks of the meringue
• Unsalted butter softened: a smooth base for the buttercream frosting
• Confectioners’ sugar: provides the delicate sweetness needed for silky frosting
• Milk: thins the buttercream to a perfect spreadable consistency
• Purple gel food coloring: gives the cupcakes their spooky vibrant color gel color is best to avoid watery frosting
• Black decorating frosting: used to create the fun ghost faces, so choose one with a fine tip for detail work

Instructions

Preheat the Oven:

Preheat your oven to 200 degrees Fahrenheit which is low enough to dry out the meringue without browning it. Line a baking sheet thoroughly with parchment paper to prevent sticking and help with easy cleanup.

Beat the Egg Whites:

Using a large clean bowl, start beating the egg whites on a low speed until they become foamy. Add the cream of tartar to stabilize the mixture as you gradually add the white sugar while increasing the mixer speed to high. Continue beating until the meringue holds stiff, glossy peaks which will take about 5 to 7 minutes.

Shape the Meringue Ghosts:

Transfer the meringue to a piping bag or use a spoon to create ghostly mounds on your lined baking sheet. Try to keep the shapes uniform for even baking and an attractive presentation.

Bake and Dry the Meringues:

Place the baking sheet in the oven and bake for 2 hours at the low temperature. This slow drying process removes moisture without coloring the meringue. After the 2 hours, turn off the oven and let the meringues remain inside for another 30 minutes to cool and fully dry out.

Prepare the Purple Buttercream:

While the meringues bake, begin your buttercream by mixing the softened unsalted butter with confectioners’ sugar until creamy and smooth. Slowly add milk a little at a time to reach a spreadable consistency. Mix in the purple gel food coloring carefully until you achieve a rich Halloween-appropriate purple shade.

Frost and Assemble the Cupcakes:

Once your cupcakes are completely cooled, generously frost them with the purple buttercream. Top each cupcake with a meringue ghost from the baking sheet.

Decorate the Ghost Faces:

Use the black decorating frosting to carefully pipe on eyes and mouths, bringing your spooky little ghosts to life.

One of my favorite things about this recipe is how the meringue ghosts let you get creative. I remember turning on some spooky music while decorating with my family. Everyone pitched in, making it a fun memory as much as a tasty treat.

Storage Tips

Store the cupcakes in an airtight container at room temperature for up to 24 hours to maintain the meringue’s crispness. Avoid refrigeration as moisture can cause the meringue to become sticky. If you want to keep them longer, store the meringue ghosts separately in an airtight container in a cool, dry place.

Ingredient Substitutions

You can substitute cream of tartar with a few drops of lemon juice or white vinegar to stabilize the egg whites if necessary. For a non-dairy option, use plant-based milk such as almond or oat milk for the buttercream.

Serving Suggestions

These cupcakes are delightful on their own but pair wonderfully with a cup of hot apple cider or pumpkin spice tea for a full seasonal experience. Arrange them on a festive platter with some fresh berries for an extra pop of color and flavor.

These ghost cupcakes are playful and impressive and make a fun family activity. They look great on a festive platter.

Common Questions About Recipes

→ How do I achieve stiff peaks for the meringue?

Beat the egg whites on low speed initially, then gradually add sugar while increasing the speed to high. Continue until the peaks stand firm and hold their shape.

→ What gives the cupcakes their purple color?

Purple gel food coloring is mixed into the buttercream frosting to give the cupcakes their vibrant hue.

→ Can I make the meringue ghosts ahead of time?

Yes, bake the meringue ghosts slowly and store them in an airtight container to maintain their crisp texture before assembling.

→ What temperature is best for baking the meringue ghosts?

Bake at a low temperature of 200°F (93°C) for about 2 hours to dry the meringue without browning.

→ How is the black detailing on the meringue created?

Use black decorating frosting to pipe eyes and a mouth on each meringue ghost once cooled.