Print

Kid-Friendly Ghost Cupcakes: Easy Marshmallow Fondant Toppers

kid-friendly ghost cupcakes - featured image
Print Recipe

These adorable ghost cupcakes are made with a simple marshmallow fondant that’s soft, stretchy, and actually tastes good. Perfect for Halloween, they use budget-friendly ingredients and are easy enough for kids to help make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 bag (10 ounces) mini marshmallows
  • 2 tablespoons water
  • 3–4 cups powdered sugar, sifted (plus extra for dusting)
  • ½ cup shortening or butter, softened (for greasing)
  • Mini chocolate chips (for ghost eyes and mouths)
  • ½ cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 2 tablespoons milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, alternating with milk. Mix just until combined.
  6. Divide batter evenly among 12 lined cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  8. While cupcakes cool, make marshmallow fondant: Grease a large microwave-safe bowl with shortening. Add mini marshmallows and water. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (1-2 minutes total).
  9. Grease hands generously with shortening. Add about 2 cups sifted powdered sugar to melted marshmallows. Stir until it starts coming together.
  10. Turn mixture onto a surface dusted with powdered sugar. Knead in more powdered sugar, about ½ cup at a time, until smooth and pliable (about 3-4 cups total).
  11. Dust work surface and rolling pin with powdered sugar. Roll fondant to about ¼-inch thickness.
  12. Cut ghost shapes using a cookie cutter or freehand with a knife. Press mini chocolate chips into fondant for eyes and mouth.
  13. Place finished ghosts on parchment-lined baking sheet and let dry for 15-20 minutes.
  14. Make frosting: Beat softened butter until creamy. Gradually add powdered sugar, alternating with milk. Beat in vanilla extract and salt. Adjust consistency as needed.
  15. Once cupcakes are completely cool, spread or pipe frosting on top. Gently press a marshmallow fondant ghost into the frosting. Repeat with all 12 cupcakes.

Notes

Make fondant ghosts first and let them dry while cupcakes bake and cool. Grease hands generously with shortening when handling marshmallow fondant to prevent sticking. Don’t frost warm cupcakes or frosting will melt. For best results, use Jet-Puffed marshmallows for consistent texture. Ghosts can be made ahead and stored in an airtight container for up to 2 weeks.

Nutrition

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

Find it online: https://bitesienna.com/kid-friendly-ghost-cupcakes-easy-marshmallow-fondant-toppers/