This Halloween ghost cupcakes recipe makes it easy to turn cake, frosting, and fondant into cupcakes shaped like ghosts. The perfect spooky sweet for kids of all ages.
These Halloween ghost cupcakes may be too cute to scare anyone. And that’s okay. Everyone will still pretend to be spooked as they shriek “Eek!” and then make these cupcakes disappear.
We’re not the craftiest of home cooks—evidenced by our sweaty palms as we set out to make these Halloween cupcakes—or any other spooky sweets for Halloween. But we swear these are so simple, anyone can make them, no matter how elementary your culinary or crafting skills.–David Leite
☞ Table of Contents
Ghost Cupcake FAQs
Can I make these without edible ink?
We were sorta surprised to learn that edible ink—used here to draw a face on these friendly little Caspers—not only exists but can be found at darn near every craft store in the country. We’ve been reassured by folks in the know that edible ink is quite safe.
Although if the very notion makes you want to scream “Eek!” or if you simply don’t have the time or patience to chase down the edible ink pens online, all is not lost. We think you could still make these Halloween cupcakes.
Just melt a little chocolate and draw on features with a toothpick. Or if all you want for an expression is a couple of beady eyes, perhaps you could dip the tip of a toothpick in water, dampen two spots on the fondant, and carefully attach a black sesame seed on each water smudge.
Can I make these ahead of time?
The ghost cupcakes can be assembled up to 1 day before serving. Store in a sealed container at room temperature.
☞ Want more Halloween cupcake recipes? Try these:
Halloween Ghost Cupcakes
- Black edible ink pen
- 12 cupcakes (any flavor)
- About 2 cups frosting (any flavor)
- Confectioners’ sugar for the work surface
- 1 pound 10 ounces white fondant (homemade or store-bought)
- Black edible ink pen
- Slather the top of each cupcake with frosting.
- Lightly dust a work surface with confectioners’ sugar and knead the fondant until pliable. Divide the fondant into 12 balls (each weighing 2 1/2 ounces). Roll each fondant ball into a circle about 6 inches in diameter.
- Center 1 circle of fondant onto 1 cupcake, using your fingers to drape the fondant over the sides of the cake and create pleats around the base of the cupcake as though the fondant was draped over the cupcake like a sheet.
- Use an edible pen to draw ghostly features on the fondant.
Originally published October 21, 2019