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Adorable Ghost Cupcakes: Easy Marshmallow Fondant Faces

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These adorable ghost cupcakes with marshmallow fondant faces are a simple and fun Halloween treat. Made with everyday ingredients, they are perfect for kids and parties, with customizable faces that bring each ghost to life.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 bag (10 oz) mini marshmallows
  • 2–3 cups powdered sugar, plus extra for dusting
  • 2 tablespoons water
  • 1 tablespoon vegetable shortening
  • Mini chocolate chips or black decorating gel
  • 1 cup unsalted butter, softened (for frosting)
  • 3–4 cups powdered sugar (for frosting)
  • 2–3 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly among 12 liners, filling each two-thirds full.
  7. 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 cooling rack to cool completely.
  8. While cupcakes cool, make marshmallow fondant: Place mini marshmallows and 2 tablespoons water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 1-2 minutes).
  9. Stir in vegetable shortening until fully incorporated. Sift 1 cup powdered sugar over the mixture and stir. Continue adding powdered sugar, ½ cup at a time, until a soft dough forms that pulls away from the bowl.
  10. Turn dough onto a surface dusted with powdered sugar. Knead for 5-8 minutes, adding more powdered sugar as needed, until smooth, pliable, and no longer sticky. Wrap in plastic wrap and let rest for 15 minutes.
  11. Dust work surface and rolling pin with powdered sugar. Roll out fondant to ¼-inch thickness. Use a circle cutter or shot glass to cut out circles (one per cupcake).
  12. Shape each circle into a ghost by gently pinching and pulling the bottom edge to create a wavy shape. Place on parchment paper.
  13. Use mini chocolate chips to create eyes and mouth on each ghost. Press chips gently into the fondant.
  14. Make frosting: Beat softened butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla extract. Beat until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  15. Once cupcakes are completely cool, pipe or spread frosting on top of each. Gently place a marshmallow fondant ghost face on top, pressing lightly to adhere.
  16. Let assembled cupcakes sit for 15 minutes to set before serving.

Notes

Don’t overheat the marshmallows; use 30-second intervals. Knead the fondant thoroughly for a smooth texture. Keep hands dusted with powdered sugar to prevent sticking. Make ghosts up to 2 days ahead and store in an airtight container. Humidity affects fondant consistency; add more powdered sugar if needed. Let fondant rest after kneading for easier rolling.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, marshmallow fondant, easy Halloween treats, kid-friendly baking

Find it online: https://grubella.com/adorable-ghost-cupcakes-easy-marshmallow-fondant-faces/