Halloween Ghost Cupcakes
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Boo! These ghost cupcakes are spooky-cute and so much fun to decorate—perfect for your next Halloween party!
When my kids were little, they absolutely loved these ghost cupcakes—and it’s easy to see why! They’re topped with the cutest little ghosts made with lollipops and fondant. If you haven’t worked with fondant before, it’s that smooth, rollable icing (kind of like playdough) that you often see on wedding cakes. And no need to worry about making it from scratch—it’s available at most craft stores, so you can skip straight to the fun part: decorating! If you want to make homemade cupcakes, you can use my recipes for chocolate cupcakes, vanilla cupcakes, or red velvet cupcakes.
What You’ll Need to Make Ghost Cupcakes
- Fondant: Used to drape over the lollipos and form the body of the ghost. You can find store-bought fondant at most craft stores.
- Cornstarch: Prevents the fondant from sticking to your surface or rolling pin while working with it.
- Cupcakes: The base for your ghost cupcakes.
- Chocolate Frosting: Adds an extra layer of chocolatey goodness. You can use store-bought frosting or homemade chocolate buttercream.
- Lollipops: Act as the structure for the ghost, helping to give the fondant its shape.
- Black Decorating Gel: Perfect for drawing on cute, spooky ghost eyes.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Roll out the fondant: Dust your work surface and rolling pin lightly with cornstarch. Roll out half of the fondant into a large circle, about 1/16 inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps, re-roll, and cut again. Repeat with the remaining fondant until you have 12 circles.
Frost the cupcakes: Spread a generous, smooth layer of frosting on each cupcake to create a flat, even surface for the ghosts to sit on.
Form the ghosts: Place each fondant circle over a lollipop and gently shape it into a ghost. Press lightly around the lollipop to create the ghost shape.
Assemble the cupcakes: Insert each ghost lollipop into the center of a frosted cupcake, pushing all the way down so the lollipop stands up straight. Using the black decorating gel, squeeze out small dots to create the ghost’s eyes on the fondant.
Serve and enjoy!
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Ghost Cupcakes
Boo! These ghost cupcakes are spooky-cute and so much fun to decorate—perfect for your next Halloween party!
Ingredients
- 2 pounds white buttercream fondant (available at most craft stores)
- Cornstarch, for rolling the fondant
- 12 cupcakes with chocolate frosting
- 12 small lollipops, such as DumDums
- 1 small tube black decorating gel
Instructions
- Roll out the fondant: Dust your work surface and rolling pin lightly with cornstarch. Roll out half of the fondant into a large circle, about 1/16 inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps, re-roll, and cut again. Repeat with the remaining fondant until you have 12 circles.
- Frost the cupcakes: Spread a generous, smooth layer of frosting on each cupcake to create a flat, even surface for the ghosts to sit on.
- Form the ghosts: Place each fondant circle over a lollipop and gently shape it into a ghost. Press lightly around the lollipop to create the ghost shape.
- Assemble the cupcakes: Insert each ghost lollipop into the center of a frosted cupcake, pushing all the way down so the lollipop stands up straight.
- Add the eyes: Using the black decorating gel, squeeze out small dots to create the ghost’s eyes on the fondant.
See more recipes:
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Hi Jenn! I made your vanilla buttermilk cupcakes just last weekend and they turned out fantastic! I was actually looking for your go-to chocolate and happened across this, but there’s no link to the actual cupcake recipe; which is your favourite? (Please note that I don’t want to make red velvet….) Keep ’em coming and thanks from Vancouver!!
Hi Melanie, glad you liked the vanilla cupcakes! Here’s a link to the chocolate ones. You asked my favorite– they’re both really delicious; I think it depends on whether you’re more of a vanilla or chocolate person :).
Thank you Jenn! I was referring to your fave chocolate cupcakes so I’m sure these will be just as (respectively) good as the vanilla buttermilk ones. I’ll report back soon!!
Can I make these the day before? Or the frosting and the fondant ghost should be placed on the day of serving them? Thanks!
Hi Serena, Yes, it’s fine to make them ahead.