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Spooky Ghost Cupcakes: Easy Marshmallow Fondant Recipe

marshmallow fondant ghosts - featured image
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These spooky ghost cupcakes with marshmallow fondant toppers are a nostalgic Halloween treat that looks bakery-worthy but is surprisingly easy to make. The soft, chewy fondant tastes like real marshmallows and pairs perfectly with moist vanilla cupcakes and creamy buttercream frosting.

Ingredients

Scale
  • 1 box vanilla cake mix (preferably Duncan Hines)
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 1 teaspoon vanilla extract (pure)
  • 1 bag (10 oz) mini marshmallows
  • 2–3 tablespoons water
  • 1 tablespoon unsalted butter (for greasing)
  • 1 teaspoon vanilla extract (optional, for fondant)
  • 3–4 cups powdered sugar (sifted, plus more for dusting)
  • 1/4 cup cornstarch (for dusting)
  • Black food coloring gel (or melted chocolate chips)
  • 1 cup unsalted butter (softened, for frosting)
  • 3–4 cups powdered sugar (sifted, for frosting)
  • 2 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine cake mix, eggs, oil, buttermilk, and 1 teaspoon vanilla extract. Beat with a hand mixer on medium speed for 2 minutes until smooth.
  3. Fill each liner about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. While cupcakes cool, make the fondant: Place mini marshmallows and 2 tablespoons water in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until completely melted and smooth (about 90 seconds total). Stir in 1 teaspoon vanilla extract if using.
  5. Sift 3 cups powdered sugar into a separate large bowl. Make a well in the center and pour in melted marshmallow mixture. Stir with a greased spatula until it starts coming together.
  6. Grease hands generously with butter and knead the fondant in the bowl, adding more powdered sugar a little at a time, until it forms a smooth, pliable dough (about 5-7 minutes). It should feel like soft play dough.
  7. Dust work surface with equal parts cornstarch and powdered sugar. Roll out fondant to 1/4-inch thickness. Use a ghost-shaped cookie cutter to cut out ghosts. Re-roll scraps and cut more to get 12-14 ghosts.
  8. Place ghosts on a parchment-lined baking sheet. Use a toothpick or knife tip to create eye holes and a mouth. Let dry at room temperature for 30 minutes.
  9. Make the frosting: In a large bowl, beat softened butter with a hand mixer until creamy, about 2 minutes. Gradually add sifted powdered sugar, one cup at a time, beating on low speed. Add heavy cream, 1 teaspoon vanilla extract, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
  10. Fit a piping bag with a large round tip (or snip the corner of a zip-top bag). Pipe a generous swirl of frosting onto each cooled cupcake. Gently press a marshmallow fondant ghost onto the frosting.
  11. Use a tiny brush or toothpick to add black food coloring gel for eyes, or press mini chocolate chips into the fondant. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Notes

Don’t overheat the marshmallows—use 30-second bursts. Grease everything (hands, spatula, counter) to prevent sticking. Work quickly while fondant is warm. Make extra ghosts as they may crack. Do not refrigerate assembled cupcakes; store at room temperature. Fondant ghosts can be made up to 3 days ahead and stored in an airtight container at room temperature.

Nutrition

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

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