Ghost Cupcakes Spooky Halloween

These ghost cupcakes capture the spooky spirit of Halloween with their moist purple bases and airy white meringue ghost toppers. They make a whimsical addition to any festive table and are simpler to prepare than they look, combining the creamy texture of buttercream frosting with light, crisp meringue. Perfect for both parties and casual treats, these cupcakes bring a playful charm that’s sure to delight kids and adults alike.

I first made these for my niece’s Halloween party, and they instantly became the centerpiece. Watching everyone’s faces light up at the ghost details made the effort so worth it.

Ingredients

• Egg whites: essential for creating the light meringue ghosts use fresh eggs for best volume and stability
• Cream of tartar: helps stabilize your egg whites so the meringue holds its shape during baking
• White sugar: sweetens and provides structure to the meringue use fine granulated sugar for smooth results
• Unsalted butter: softened to cream easily with the sugar for a smooth buttercream frosting
• Confectioners’ sugar: dissolves quickly in the frosting, giving a silky texture
• Milk: adds moisture and lightness to the buttercream
• Purple gel food coloring: provides intense color without thinning the frosting choose gel for vibrant hues
• Black decorating frosting: perfect for drawing spooky ghost faces a piping bag tip or toothpick works well for detailing

Instructions

Sift and Prepare Bakeware:

Preheat your oven to a low 200 degrees Fahrenheit or 93 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking and to allow even drying of the meringues.

Whip the Egg Whites:

In a clean large bowl, beat two large egg whites on low speed until they become frothy. Add one quarter teaspoon of cream of tartar to stabilize. Gradually increase your mixer speed to high, slowly incorporating half a cup of white sugar until stiff peaks form. This process may take around 5 to 7 minutes, watch for glossy, firm peaks that hold shape without wobbling.

Shape the Ghosts:

Transfer your meringue mixture into a piping bag or use two spoons to mound the mix onto your prepared baking sheet. Shape each into ghostly forms by creating a round base with a peak that bends gently to one side to mimic a ghost’s head and trailing tail shape. Space them about an inch apart since they do not spread much.

Bake and Dry the Meringues:

Place the tray in the oven and bake for two hours at the low temperature which slowly dehydrates the meringues. After the two hours, turn off the oven but leave the meringues inside for another 30 minutes to complete drying without browning. This step ensures a crisp exterior and chewy interior without cracking or color change.

Prepare the Purple Buttercream:

While your ghosts are baking, prepare the frosting by creaming one stick of softened unsalted butter until smooth. Gradually beat in two cups of confectioners’ sugar and two tablespoons of milk. Add purple gel food coloring a little at a time until you achieve a deep, even purple color. Whisk thoroughly to lighten the texture and ensure a smooth spreadable consistency.

Assemble and Decorate:

Once the cupcakes have cooled completely, frost each with a generous swirl of your purple buttercream. Place a dried meringue ghost on top of each cupcake carefully. Using black decorating frosting, add two small dots for eyes and a small oval or "O" shape for the mouth on each ghost, giving them character and charm.

I love the meringue in these cupcakes. The process requires patience, but the result is pure magic—ghosts that look delicate and almost float above the rich purple frosting. One year my family gathered around to make these together, and it became a new Halloween tradition to see who could pipe the funniest ghost face.

Storage Tips

Keep the meringues in an airtight container at room temperature if you make them in advance to preserve their crispness. Once assembled with the cupcakes, store them covered in the fridge for up to two days, but enjoy sooner for best texture.

Ingredient Substitutions

If you cannot find purple gel food coloring, a mix of red and blue gel colors can work to create purple. Use superfine granulated sugar if you don’t have confectioners’ sugar for a slightly less smooth frosting. You can replace milk with cream for a richer buttercream but reduce the amount slightly.

Serving Suggestions

These cupcakes pair well with a lightly brewed black tea or a glass of cold milk. For a Halloween party, serve alongside candy corn or a platter of mini pumpkin shaped cookies to enhance the festive spread.

These ghost cupcakes are a playful, make ahead Halloween treat that looks impressive with minimal decorating skills. Enjoy the process and have fun personalizing each ghost.

Your Recipe Questions Answered

→ What gives the cupcakes their purple color?

The purple hue comes from gel food coloring added to the buttercream frosting, creating a vibrant and festive appearance.

→ How is the ghost shape formed on top of the cupcakes?

The ghost shapes are piped from whipped meringue and baked slowly to hold their delicate, airy form.

→ Can the meringue ghosts be made ahead of time?

Yes, the meringue ghosts can be baked in advance and stored in an airtight container to maintain their crispness before decorating the cupcakes.

→ What is the purpose of cream of tartar in the meringue?

Cream of tartar stabilizes the egg whites, helping to create stiff peaks and a stable meringue for shaping the ghost figures.

→ How is the black detailing on the ghosts achieved?

Black decorating frosting is used to add facial features like eyes and mouth, enhancing the spooky appearance of the meringue ghosts.

→ What baking temperature is used for the meringue?

The meringue ghosts are baked at a low temperature of 200°F (93°C) for a long duration to dry them out without browning.