Print

Spooky Cute Ghost Cupcakes: Easy Marshmallow Fondant Recipe

ghost cupcakes - featured image
Print Recipe

Soft vanilla cupcakes topped with homemade marshmallow fondant shaped into cute ghosts. This recipe offers a simpler, tastier alternative to store-bought fondant with a focus on texture and ease.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 10 oz bag mini marshmallows
  • 3 to 4 cups powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons marshmallow fluff (optional)
  • 1 teaspoon vanilla extract
  • Cornstarch for dusting
  • Edible jelly eyes
  • Black or dark brown food coloring gel

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, and salt in a large bowl.
  3. Cream softened butter and sugar until light and fluffy (3-4 minutes).
  4. Beat in eggs one at a time, followed by vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour. Mix on low speed just until combined.
  6. Divide batter evenly among liners and bake for 18-20 minutes until a toothpick comes out clean.
  7. Cool cupcakes completely on a wire rack.
  8. Microwave mini marshmallows and 2 tablespoons water in a microwave-safe bowl for 1 minute, stir, then microwave for another 30 seconds until mostly melted.
  9. Stir in marshmallow fluff and 2 tablespoons butter until smooth.
  10. Add powdered sugar one cup at a time, stirring with a spatula until too thick to stir.
  11. Turn mixture onto a cornstarch-dusted surface and knead in remaining powdered sugar for 2-3 minutes until smooth and pliable.
  12. Roll fondant into golf ball-sized pieces and place on cooled cupcakes.
  13. Gently pull sides upward to create a wavy ghost shape.
  14. Add jelly eyes and draw a mouth with food coloring gel if desired.
  15. Store unused fondant in an airtight container with a piece of bread to keep soft.

Notes

Ensure cupcakes are completely cool before applying fondant to prevent melting. Work in a low-humidity environment for best results. Do not overmix the batter to avoid dense cupcakes. If fondant is too sticky, add more sugar; if too dry, add a drop of water.

Nutrition

Keywords: Halloween cupcakes, marshmallow fondant, ghost cupcakes, homemade fondant, easy baking, holiday treats

Find it online: https://gleefulfork.com/spooky-cute-ghost-cupcakes-easy-marshmallow-fondant-recipe/