Fondant Ghost Cupcakes with Buttercream Frosting Recipe

If you’re looking to wow your friends and family this Halloween, I absolutely love how this Fondant Ghost Cupcakes with Buttercream Frosting Recipe turns out — they’re irresistibly cute and surprisingly simple to make! Whether you’re hosting a spooky party or just want a festive treat to brighten your day, these cupcakes combine moist, fluffy cake, creamy buttercream, and charming little fondant ghosts that steal the show. Stick with me because I’m going to share all my tricks to make your cupcakes not just tasty, but downright magical!

this …

Ingredients You’ll Need

I’ve found that using quality staples really makes this Fondant Ghost Cupcakes with Buttercream Frosting Recipe shine. Using half-and-half keeps the cupcakes super moist, and those tiny candy details take the ghost decorations to the next level. Grab your favorite purple food coloring gel for that perfect Halloween vibe in the frosting!

• Butter (softened): Using softened butter is key for creamy batter and smooth frosting.
• Granulated Sugar: Classic sweetness balances the rich butter.
• Eggs: They provide structure and moisture — make sure they’re at room temperature.
• Vanilla Extract: I prefer pure vanilla to boost flavor naturally.
• Baking Powder: Gives the cupcakes a lovely rise and fluffiness.
• Salt: Just a dash to enhance the flavors.
• Flour: I use all-purpose for the perfect crumb.
• Half and Half: Adds extra richness compared to milk.
• Purple Food Coloring Gel: For that spooky yet elegant frosting color; gel coloring keeps your icing smooth without thinning it.
• Confectioners Sugar: The base of your silky buttercream frosting.
• Milk or Heavy Cream: Helps achieve the right frosting consistency; cream makes it more decadent!
• White Fondant: For crafting the cute ghost shapes — pliable and easy to work with.
• Extra Small Black Candy Disks: Perfect for tiny ghost eyes, adding charm with minimal fuss.
• Large Marshmallows: Used to create puffed ghost heads for a fun 3D effect.

Variations

I love how this recipe invites you to put your own spin on things. Whether you want to tweak the flavor profile or adapt it to fit dietary needs, it’s surprisingly forgiving and fun to experiment with.

• Chocolate Twist: I once swapped a cup of flour for cocoa powder — the kids went bonkers over the spooky chocolate ghosts!
• Dairy-Free: You can use coconut cream instead of half-and-half and dairy-free butter substitutes for the frosting if you want to keep it vegan-friendly.
• Color Play: Purple is spooky, but I also tried orange or green frosting- both looked fantastic and festive.
• Mini Cupcakes: Making these in mini muffin tins makes for adorable bite-sized treats, perfect for parties.

How to Make Fondant Ghost Cupcakes with Buttercream Frosting Recipe

Step 1: Prepare Your Batter with Love

Start by cream­ing the softened butter and granulated sugar until it’s pale and fluffy — this takes about 3-4 minutes with a stand mixer. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract for that lovely warm aroma. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and half-and-half to your creamed mixture, beginning and ending with the dry, mixing until just combined — overmixing can toughen the cupcakes, and you definitely want them tender!

Step 2: Bake to Perfection

Line your cupcake pan with liners and fill each about two-thirds full. Bake at 350°F (175°C) for about 18-20 minutes, or until a toothpick inserted comes out clean. I like to rotate my pan halfway for even baking. Let them cool completely on a wire rack — icing warm cupcakes will make the buttercream melt and get messy, trust me on this!

Step 3: Whip Up the Purple Buttercream Frosting

Beat the softened butter for the frosting until creamy and smooth. Gradually add confectioners sugar, mixing well after each addition. Stir in vanilla extract and 2 tablespoons of milk or heavy cream to get the perfect spreadable consistency. Add a small amount of purple food coloring gel and mix until you love the shadowy, spooky tint. If it’s too thick, a tiny splash more milk will do the trick; too thin? A bit more powdered sugar.

Step 4: Decorate with Fondant Ghosts and Marshmallow Magic

Once cupcakes are cooled, pipe swirls of your purple buttercream atop each one. Next comes the fun part — roll out your white fondant and cut small ghost shapes. I like to use a cookie cutter or freehand with a knife for a quirky look. Stick on extra small black candy disks for eyes. Then gently press a large marshmallow at the top as the ghost’s head for a puffed effect. If you want, add little fondant arms for spookiness. These decorations not only make your cupcakes irresistible but also let your creativity shine!

How to Serve Fondant Ghost Cupcakes with Buttercream Frosting Recipe

Garnishes

I like to keep garnishes simple because the fondant ghosts are so eye-catching—but a sprinkle of edible glitter or a dusting of purple sugar crystals right after frosting adds a little extra sparkle. Sometimes, I add a cute Halloween-themed cupcake pick for parties—it makes them gift-ready and even more festive.

Side Dishes

These cupcakes pair wonderfully with a big mug of hot cocoa or a chilled glass of milk for kids. If you’re serving adults, a cup of spiced apple cider or even a light, fruity cocktail balances the sweet, buttery flavors very nicely.

Creative Ways to Present

For Halloween parties, I’ve presented these cupcakes on tiered cake stands decorated with faux spider webs and small plastic spiders for that spooky vibe. Placing them on a black platter lined with purple shredded tissue paper brings out the colors beautifully. You could also arrange them in a circle around a carved pumpkin centerpiece to really charm your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes covered in an airtight container in the fridge. The buttercream stays creamy but firm, and the fondant ghosts hold their shape nicely overnight. Just bring them to room temperature before serving to get that melt-in-your-mouth texture back.

Freezing

I’ve frozen cupcakes before frosting them — which is easier for storage — then thawed them fully and added frosting and fondant decorations on the day I serve them. Freezing after decorating tends to dry the fondant and dull the buttercream, so I don’t recommend it.

Reheating

Since these are best served cool or at room temperature, I skip reheating. If you prefer warm cupcakes, remove the fondant before warming, heat gently in the microwave for 10 seconds, then enjoy plain or add fresh frosting.

FAQs

Final Thoughts

When I first made these Fondant Ghost Cupcakes with Buttercream Frosting Recipe, I was amazed at how easily these sweet little spooks became the star of our Halloween spread. They’re not only adorable but also delightfully tasty, with every element—from the tender cupcake to the creamy purple frosting and the playful fondant ghosts—working together in perfect harmony. I hope you enjoy making (and eating) these as much as I do—it’s one of those recipes that really brings joy to the kitchen and puts smiles on everyone’s faces. So go ahead, roll up your sleeves, and get spooky in the best way possible!

Print