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Cozy Ghost Cupcakes: Easy Toasted Marshmallow Frosting

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These adorable ghost cupcakes feature a tender vanilla cake topped with homemade toasted marshmallow frosting and chocolate chip eyes. They’re whimsical, easy to make, and perfect for Halloween parties or cozy fall evenings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (pure)
  • ½ cup whole milk, room temperature
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar (for frosting)
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract (for frosting)
  • 1 ½ cups mini marshmallows
  • ¼ cup mini chocolate chips
  • Optional: 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin pan with 12 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and 1 cup granulated sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, beating well after each. Add 2 teaspoons vanilla extract and beat until combined.
  5. With mixer on low, add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly among liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: In a clean, dry bowl, combine egg whites, 1 cup sugar, and cream of tartar. Set over a pot of simmering water (bowl not touching water). Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C), about 3-4 minutes.
  9. Remove from heat and beat on medium-high speed until stiff, glossy peaks form (5-7 minutes). Add 1 teaspoon vanilla and beat 30 seconds.
  10. Gently fold in mini marshmallows with a rubber spatula.
  11. Transfer frosting to a piping bag fitted with a round tip. Pipe a generous swirl on each cooled cupcake, building it into a ghost-like shape.
  12. Press two mini chocolate chips into each frosted cupcake for eyes, spaced about an inch apart.
  13. Using a kitchen torch, toast the marshmallow frosting until golden brown in spots, moving the torch in a circular motion 2-3 inches away. Alternatively, broil on high for 30-60 seconds, watching closely.
  14. Optional: Dust with powdered sugar for a spooky look.

Notes

Room temperature ingredients are crucial for best texture. Don’t overmix the batter. For the frosting, ensure the bowl is completely clean and grease-free. Toast in batches of 3-4 to prevent frosting from melting. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes should be refrigerated but brought to room temperature before serving. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, toasted marshmallow frosting, vanilla cupcakes, easy Halloween dessert

Find it online: https://perkypan.com/cozy-ghost-cupcakes-easy-toasted-marshmallow-frosting/