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Fondant Ghost Cupcakes with Buttercream Frosting

These adorable little fondant ghost cupcakes are sure to make your Halloween dessert table a simply SPOOKTACULAR one! They are super cute, festive treats and are not difficult to DIY yourself.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cupcake, halloween
Servings: 24

Ingredients

Cupcakes:

  • 1.5 sticks butter softened
  • 1.75 c granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2.75 c flour
  • 1.5 c half and half
  • purple food coloring gel

Buttercream Frosting:

  • 4 c confectioners sugar
  • 2 sticks butter softened
  • 3 tsp vanilla extract
  • 2 tbsp milk (or heavy cream)
  • purple food coloring gel

Fondant Ghosts:

  • white fondant
  • extra small black candy disks
  • large marshmallows

Instructions

Cupcakes:

  • In a mixing bowl, beat together the following ingredients until well-blended and smooth: softened butter, sugar, eggs, vanilla.
  • In a separate bowl, use a stand mixer to combine the flour, baking powder, salt and half and half. I recommend adding the flour a little bit at a time, alternating the flour with half and half, until all have been added and mixing between additions.
  • Scrape the sides of the bowl and mix on high speed for one minute.
  • Remove mixing bowl from the mixer. Scoop about a third of the batter into a smaller bowl and add approximately 1/4 tsp of the purple food coloring gel to the batter. Swirl the gel through the batter with a spoon. Leave a swirl design in the batter (do not mix it together completely).
    swirl frosting in dish
  • Place cupcake liners in a 24 count muffin tin or two 12 count tins.
  • Fill each tin/liner about halfway with the plain white batter. Then add a small amount of the swirled batter on top. 
    purple swirl batter
  • Each liner should be filled about 3/4 of the way.
    swirl cupcakes
  • Bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. When the cupcakes are done, remove from the oven to a wire rack, and let them cool completely.

Frosting:

  •  Combine all ingredients except for the purple food coloring gel in a medium bowl. Beat with a mixer on low until ingredients are combined, then beat on medium until frosting is your desired consistency.
    Note: this is a thicker frosting, however if the consistency is too thick to work with, you can add a little more milk/cream.
  • Add 4-5 drops of purple food coloring gel into the frosting. Turn the mixer on and right back off – 3 or 4 times, so that the frosting looks swirled.
  • Place in the refrigerator.
  • After the cupcakes have cooled, remove the frosting from the refrigerator and place it in a piping bag with a large tip. Swirl the frosting onto the cupcakes, coming up to a point. Refrigerate the frosted cupcakes until you are ready to top with ghosts. You can also wait to frost the cupcakes until you are ready to assemble/place the ghosts.
    purple swirl cupcakes

Fondant Ghosts:

  • Roll out the white fondant on a piece of parchment paper until it is fairly thin.
    Purple Buttercream Frosting White Fondant
  • Cut out the ghosts (one per cupcake) with a metal icing spatula. Cut out approx 4 inch desks with a scalloped pattern around the edges. This shape will help your ghost to drape.
    fondant cutting
  • Place a large marshmallow on the top of each cupcake. Push it down a little bit so it is secure.
  •  Place a fondant cutout on top of the marshmallow. If your fondant ghost is a little too long after you drape it over the marshmallow, simply snip off the fondant around the bottom of the ghost, so that the swirled frosting is visible.
  • Place two of the black candy disks on the fondant for the ghost’s eyes, pressing them gently into the fondant.
  • Serve immediately.
    Ghost Cupcake Stack PIN