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Cozy Ghost Marshmallow Pop Cupcakes: Easy Halloween Treat

Cozy Ghost Marshmallow Pop Cupcakes - featured image
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These adorable ghost cupcakes feature a toasted marshmallow on a pretzel stick peeking out from a cloud of fluffy vanilla buttercream atop a moist vanilla bean cupcake. They’re a fun, delicious Halloween treat that’s as tasty as it is cute.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla bean paste or extract
  • ½ cup (120ml) buttermilk, room temperature
  • ¼ cup (60ml) vegetable oil
  • 12 large marshmallows
  • 12 pretzel sticks
  • Mini chocolate chips or black decorating gel
  • 1 cup (226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Orange and black sprinkles (optional)
  • Edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each. Stir in vanilla bean paste.
  5. In a small measuring cup, combine buttermilk and vegetable oil.
  6. Add dry ingredients to butter mixture in three parts, alternating with buttermilk mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Divide batter evenly among liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  9. While cupcakes cool, make ghost pops: Gently push a pretzel stick into the bottom of each marshmallow, about halfway through.
  10. Toast marshmallows using a kitchen torch or oven broiler until golden brown on all sides. Let cool slightly.
  11. Add two mini chocolate chips or dots of black gel to each marshmallow for eyes.
  12. Make buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then vanilla and salt. Add heavy cream one tablespoon at a time until light and fluffy.
  13. Fit a piping bag with a large star tip and fill with buttercream. Pipe a generous swirl onto each cooled cupcake.
  14. Gently press the pretzel stick of a ghost pop into the center of the frosting until marshmallow is nestled in the swirl.
  15. Optionally, sprinkle orange and black sprinkles around the base. Serve immediately.

Notes

Don’t skip toasting the marshmallows—it adds a smoky flavor. Pipe a tall swirl of frosting to support the ghost. Room temperature ingredients ensure a smooth batter. Watch marshmallows closely under the broiler to avoid burning.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow pops, vanilla cupcakes, easy Halloween treat, toasted marshmallow, buttercream frosting

Find it online: https://spoonluma.com/cozy-ghost-marshmallow-pop-cupcakes-easy-halloween-treat/