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Quick Ghost Cupcakes with Marshmallow Frosting

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These quick ghost cupcakes with marshmallow frosting are the ultimate Halloween hack. Made with simple ingredients like cake mix and marshmallows, they come together in about 45 minutes and are perfect for last-minute parties.

Ingredients

Scale
  • 1 box vanilla cake mix (Betty Crocker or Duncan Hines recommended)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup water (or milk for richer cupcakes)
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened (Kerrygold recommended)
  • 1 jar (7 oz) marshmallow creme (Fluff recommended)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream (adjust for consistency)
  • 12 jumbo marshmallows (Jet-Puffed or Campfire recommended)
  • Mini chocolate chips (about 24 total, for eyes)
  • Black gel food coloring (for mouth details, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, combine cake mix, eggs, oil, water, and vanilla extract. Mix on low speed for 30 seconds, scrape bowl, then beat on medium speed for 2 minutes until smooth and slightly thick.
  3. Divide batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. While cupcakes cool, make frosting: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  5. Add marshmallow creme and beat until combined, scraping bowl as needed. Gradually add sifted powdered sugar, one cup at a time, beating on low speed. Add vanilla extract and salt.
  6. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. If too thick, add heavy cream one tablespoon at a time until spreadable. If too thin, add more powdered sugar.
  7. Once cupcakes are completely cool, spread a generous layer of marshmallow frosting on top of each cupcake, creating a smooth surface.
  8. Place a jumbo marshmallow in the center of each frosted cupcake, gently pressing down so it sticks. The frosting should come up slightly around the base.
  9. For ghost faces: Press two mini chocolate chips into the marshmallow for eyes, or use black gel food coloring with a toothpick to draw eyes and a small ‘o’ mouth. Place eyes on the top half of the marshmallow.
  10. Serve immediately or store in an airtight container at room temperature for up to 2 days. Best served the same day.

Notes

Don’t overmix the cupcake batter to avoid tough cupcakes. Room temperature ingredients are important for proper emulsification. If marshmallows are stale, microwave for 5 seconds to soften. Bake cupcakes the night before and assemble the day of for best results. Do not refrigerate assembled cupcakes as marshmallows will get hard. For gluten-free, use a gluten-free cake mix and certified gluten-free marshmallows. For dairy-free, use vegan butter and coconut cream instead of heavy cream.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow frosting, quick dessert, easy Halloween treat, last-minute party dessert

Find it online: https://daintydine.com/quick-ghost-cupcakes-with-marshmallow-frosting/