Ghost Cupcakes

Ghost cupcakes with white frosting shaped like friendly spirits, each topped with two chocolate chips for eyes, are arranged in paper liners on a wooden surface.

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5 from 20 votes

These adorable ghost cupcakes are the perfect spooky treat for a Halloween party!

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Prep Time40

Cook Time1 10

Cooling/Drying/Rest Time1 30

Total Time3 20

Course: Cupcakes, Dessert

Cuisine: American

Method: Oven

Servings:

Calories: 116kcal

Author: Corinne Schmitt

Equipment

Cupcake pan
Mixing bowl
cooling rack
Stand mixer with whisk attachment or hand mixer
Piping bag with large round piping tip
Baking sheet
Parchment paper

Ingredients

1 box white cake mix plus ingredients to make cake mix
1 jar prepared white frosting
4 egg whites room temperature
½ teaspoon cream of tartar
1 cup sugar
2 teaspoons vanilla extract
chocolate chips
mini chocolate chips

Instructions

Prepare the cupcakes according to package instructions and allow to cool completely. When you remove the cupcakes from the oven, reduce the temperature to 225 F for the meringues.
1 box white cake mix
Once the cupcakes have cooled completely, top with a thin layer of icing and set aside.
1 jar prepared white frosting
In a large bowl, beat eggs on high with hand mixer or stand mixer with whisk attachment until they become frothy. Add cream of tartar and beat on medium until soft peaks begin to form.
4 egg whites, ½ teaspoon cream of tartar
Turn mixer to high and begin adding the sugar one tablespoon at a time, mixing between each addition. Continue beating until all the sugar is dissolved and stiff peaks begin to form.
1 cup sugar
Add vanilla and mix until it’s fully incorporated.
2 teaspoons vanilla extract
Pour mixture into a piping bag and pipe small and large mounds onto the parchment paper lined baking sheet.
Add two regular chocolate chip eyes to each large mound and mini chocolate chip eyes to the small mounds.
chocolate chips, mini chocolate chips
Bake in the preheated oven for 45 minutes. When the baking time is up, turn off the oven and allow the cookies to rest in the warm oven for an hour.
Remove the cookies from the oven and allow to cool completely.
Place cooled ghost cookies on top of the ice cupcakes and serve.

Notes

Pro Tips

If cupcakes dome, gently press them down with a clean kitchen towel while still warm for an even surface for the ghosts.
Let cupcakes cool fully before adding the frosting; even a little warmth can cause the frosting "glue" to melt and the ghosts to slide.
Any trace of fat will prevent egg whites from whipping. Wipe bowl and beaters with a little vinegar or lemon juice, then dry thoroughly.
Beat egg whites until stiff peaks just form-when you lift the whisk, the meringue tip should stand upright without drooping. Overbeating can make it dry and crumbly.
Pipe Vertical, Not Swirled-hold the bag straight up and squeeze gently, lifting as you pipe to create that ghostly height.
The 225 F (about 110 °C) temperature dries the meringues instead of browning them. If you see browning, lower the oven to 200 F.
Place ghosts on frosted cupcakes shortly before serving so the meringues stay crisp.

Recipe FAQs

Can I make the meringue ghosts ahead of time?

Yes. Bake and dry them completely, then store in an airtight container at room temperature for up to 3-4 days. Assemble on the cupcakes right before serving so they stay crisp.

Can I use pasteurized egg whites from a carton?

You can, but they may take longer to whip and might not reach stiff peaks as easily as fresh egg whites.

How do I store leftover cupcakes?

Carefully lift off the meringue ghosts and store them in an airtight container at room temp. Wrap the frosted cupcakes (without ghosts) and refrigerate in a covered container. They will keep for 4-5 days. Reassemble just before serving.

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