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Light & Fun Ghost Cupcakes: Easy Marshmallow Fondant Toppers

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These light and fluffy vanilla cupcakes are topped with a soft, homemade marshmallow fondant ghost that’s surprisingly easy to make. Perfect for Halloween parties, classroom treats, or a fun baking project, they come together in under an hour with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (120ml) milk, at room temperature
  • 1 bag (10 oz or 280g) mini marshmallows
  • 2 ½ cups (300g) powdered sugar, plus more for dusting
  • 2 tablespoons water
  • 2 tablespoons vegetable shortening
  • Black gel food coloring
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons milk (for frosting)

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, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. With mixer on low, add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until combined; do not overmix.
  6. Divide batter evenly among lined cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make marshmallow fondant: Grease a microwave-safe bowl with shortening. Add mini marshmallows and water. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1 ½ to 2 minutes).
  9. Stir in about half the powdered sugar until a sticky dough forms. Grease hands with shortening and knead in remaining powdered sugar on a surface dusted with powdered sugar. Knead 5-7 minutes until smooth and not sticky. Wrap in plastic wrap and let rest 15 minutes.
  10. Dust work surface with powdered sugar and roll out fondant to about ⅛-inch thickness. Use a 2 ½-inch round cutter to cut out circles.
  11. Gently lift each circle and drape over fingertips or back of a small spoon to create ghost shape. Use a toothpick to press two small indentations for eyes, then fill with a tiny dot of black gel food coloring. Let ghosts sit 10-15 minutes to firm up.
  12. If using frosting: Beat softened butter, powdered sugar, vanilla extract, and milk until smooth and spreadable. Spread a thin layer on each cooled cupcake.
  13. Place a fondant ghost on top of each cupcake, pressing down lightly to adhere.

Notes

Don’t overmix the batter to avoid dense cupcakes. Let fondant rest 15 minutes before rolling. Keep hands greased with shortening when handling fondant. Work in small batches to prevent fondant from drying out. Use a light touch with black gel coloring for eyes. Cupcakes must be completely cool before decorating.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, marshmallow fondant, easy Halloween dessert, vanilla cupcakes, ghost toppers

Find it online: https://willarecipes.com/light-and-fun-ghost-cupcakes-easy-marshmallow-fondant-toppers/