22 Irresistible Strawberry Ghost Cupcakes Perfect for Halloween

You know those moments when a dessert is so cute it almost feels wrong to eat it? That’s exactly what happened when I first made these Strawberry Ghost Cupcakes for my niece’s Halloween party last year. I’ll never forget the kids’ squeals when they saw the adorable little ghosts floating on pink strawberry clouds – half the batch disappeared before I could even take proper photos!

What makes these Strawberry Ghost Cupcakes special isn’t just their spooky-cute appearance – it’s how surprisingly simple they are to make. The secret? Fresh strawberry puree folded into tender vanilla batter creates the perfect rosy base for our friendly little frosting ghosts. Trust me, these will be the hit of any Halloween gathering – they were at mine!

Last year’s batch taught me two important lessons: 1) Always make extra because they’ll vanish fast, and 2) The combination of sweet strawberry flavor with creamy vanilla frosting is way more addictive than it has any right to be. Now it’s your turn to experience the magic – let’s make some Strawberry Ghost Cupcakes!

Why You’ll Love These Strawberry Ghost Cupcakes

These aren’t just any Halloween treats – they’re the kind of cupcakes that make people stop mid-bite to admire them. Here’s why they’ve become my go-to spooky season dessert:

• Easiest showstoppers ever: No fancy decorating skills needed! The ghost frosting looks impressive but takes seconds to pipe.
• Halloween magic: That moment when black gel eyes transform white frosting into cute little ghosts? Pure kitchen wizardry.
• Kid-approved (and adult-stealing): My niece’s friends go crazy for them, but I’ve caught more than one parent sneaking extras.
• Moist strawberry bliss: Fresh puree keeps the cupcakes tender for days – if they last that long.
• Instant party vibes: Arrange them on a cake stand with some dry ice, and boom – you’ve got Halloween centerpiece magic.

The best part? That perfect balance of sweet strawberry cake and rich vanilla frosting makes them disappear faster than actual ghosts!

Ingredients for Strawberry Ghost Cupcakes

Gather these simple ingredients – you probably have most in your pantry already! I like to measure everything before starting (my grandma called this “mise en place” but I call it “not running around like a crazy person mid-recipe”).

For the Strawberry Cupcakes:

• 1 ½ cups all-purpose flour (spooned and leveled – no packing!)
• 1 tsp baking powder (make sure it’s fresh!)
• ¼ tsp salt (I use kosher)
• ½ cup unsalted butter, softened (room temperature, not melted)
• 1 cup granulated sugar
• 2 large eggs (beaten, at room temperature)
• 1 tsp vanilla extract (the real stuff, please!)
• ½ cup milk (whole milk makes them extra tender)
• ½ cup strawberry puree (see notes below)

For the Ghost Frosting:

• 3 cups powdered sugar (sifted to avoid lumps)
• 1 cup unsalted butter, softened (again, room temp is key)
• 1 tsp vanilla extract
• 2 tbsp milk (any percentage works)
• Black decorating gel (for the eyes – the squeeze bottle kind works best)

Ingredient Notes & Substitutions

Strawberry puree: My favorite trick – blend about 1 cup fresh strawberries (hulled) until completely smooth. No blender? Mash really well with a fork! Frozen berries work too – just thaw completely and drain any excess liquid.

Milk options: Whole milk gives the richest flavor, but I’ve used everything from skim to almond milk in a pinch. The cupcakes might be slightly less tender but still delicious.

Butter warning: Don’t even think about using margarine! Real butter is non-negotiable for both the cupcakes and frosting. Your ghosts will thank you.

Equipment You’ll Need for Strawberry Ghost Cupcakes

Don’t worry – you don’t need fancy equipment to make these adorable ghost cupcakes. Just grab these basics from your kitchen (and maybe one special tool that makes all the difference):

• Muffin tin: Standard 12-cup works perfectly. Those Halloween-themed liners are cute, but plain white ones show off our ghosts best!
• Piping bag with round tip: Size #12 is ideal for ghost bodies. No piping bag? A zip-top bag with the corner snipped off works in a pinch (just don’t tell the baking purists).
• Electric mixer: My trusty hand mixer gets the job done, though stand mixers are great if you’ve got one. Want an arm workout? You can cream the butter by hand – I did it once and only once!
• Mixing bowls: One large for batter, one medium for dry ingredients. Glass or metal both work – just avoid anything too shallow.
• Spatula: For scraping every last bit of that delicious batter into the liners (this is non-negotiable in my kitchen).
• Wire rack: Essential for cooling – warm cupcakes make melty ghosts (learned that the hard way).

That’s it! No special ghost-making gadgets required, promise. Though if you do want to get fancy, a small paintbrush for the eyes makes decorating even easier.

How to Make Strawberry Ghost Cupcakes

Alright, let’s bring these adorable ghosties to life! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully – especially if this is your first time making ghost cupcakes. Don’t worry, it’s easier than it looks!

Making the Cupcake Batter

First things first – preheat that oven to 350°F (175°C). Trust me, you don’t want to realize your oven’s cold when your batter’s ready to go (been there, done that).

Now for the magic: cream your softened butter and sugar together until they’re pale and fluffy. I usually let my mixer run for about 3 minutes – you’ll know it’s ready when the mixture looks almost like whipped cream. This step is crucial for that light, tender crumb!

Next, add your eggs one at a time, letting each fully incorporate before adding the next. Splash in that vanilla – the good stuff, please – and give it another quick mix.

Here’s my grandma’s trick: alternate adding the dry ingredients (flour, baking powder, salt) with the milk, starting and ending with the dry. Mix just until combined after each addition – overmixing leads to tough cupcakes, and nobody wants that!

Finally, gently fold in the strawberry puree with a spatula. Watch how the batter turns the prettiest soft pink color – it’s like magic! Just be careful not to overmix here; a few streaks are fine.

Baking & Cooling

Scoop that beautiful pink batter into your lined muffin cups, filling each about ⅔ full. Pro tip: an ice cream scoop makes this mess-free and ensures even cupcakes.

Slide them into your preheated oven and bake for 18-20 minutes. They’re done when a toothpick comes out with just a couple moist crumbs (no wet batter!) and the tops spring back when lightly pressed.

Here’s the hard part – patience! Let the cupcakes cool in the pan for 5 minutes (this prevents sticking), then transfer to a wire rack to cool completely. I know it’s tempting, but don’t frost warm cupcakes – your ghosts will melt into sad little puddles!

Creating the Ghost Frosting

While the cupcakes cool, let’s make those adorable ghosts. Whip the butter until it’s super smooth, then gradually add powdered sugar. Splash in vanilla and milk until you’ve got a fluffy, pipeable consistency. If it’s too soft, pop it in the fridge for 10 minutes – chilled frosting holds its shape better.

Load your frosting into a piping bag fitted with a round tip (I use #12). Starting at the cupcake’s center, pipe a tall mound, then quickly pull up to form a ghostly peak. Don’t overthink it – imperfect ghosts look even cuter!

Finally, add two tiny dots of black gel for eyes. Use a toothpick if you need more precision. And voila! You’ve just created the most adorable Halloween treats that will have everyone saying “Boo-tiful job!”

Tips for Perfect Strawberry Ghost Cupcakes

After making dozens (maybe hundreds?) of these little ghostly treats, I’ve picked up some tricks that make all the difference between “pretty cute” and “absolutely showstopping” cupcakes. Here are my can’t-live-without secrets:

• Gel food coloring is your ghost’s best friend: If you want snow-white ghosts that pop against the pink cupcakes, skip the liquid food coloring (it thins the frosting). A tiny dab of white gel color makes your ghosts glow bright – trust me on this!
• The one-swoop ghost technique: When piping, think “up and over” in one confident motion. Hesitation makes lumpy ghosts. No pressure if your first few look drunk – ghostly imperfections just add character!
• Fresh berries = superstar flavor: That grocery store strawberry puree can’t compete with fresh. The brighter red your puree, the prettier the pink cupcakes. Pro tip: toss in a raspberry or two for extra vibrant color and flavor.

Bonus emergency tip: If your ghosts start melting (hey, it happens to the best of us), just pop the frosted cupcakes in the fridge for 10 minutes to firm up. They’ll be hauntingly perfect again in no time!

Serving & Storing Strawberry Ghost Cupcakes

Here’s the beautiful thing about these ghostly treats – they’re just as magical to serve as they are easy to store (when you actually have leftovers, that is). I learned through many Halloween parties that presentation is everything with these cuties.

For maximum “wow” factor, arrange them on a cake stand with some cobweb decorations or orange parchment paper underneath. The white ghosts pop beautifully against dark surfaces – my black slate serving board gets compliments every time. If you really want to go all out, a tiny puff of powdered sugar “mist” right before serving makes them look straight out of a haunted bakery!

Storage Tips for Ghost Cupcakes

• Room temperature: Keep in an airtight container for up to 2 days. The frosting might lose some definition, but the flavor stays perfect.
• Refrigerated: If your kitchen runs warm, store frosted cupcakes in the fridge for up to 4 days. Let them come to room temp for 30 minutes before serving – cold buttercream tastes like, well, cold butter.
• Freezing: Unfrosted cupcakes freeze beautifully for up to 3 months! Wrap each cooled cupcake tightly in plastic, then foil. Thaw overnight in the fridge before frosting.

Pro tip from my last Halloween party disaster: Don’t stack the frosted cupcakes unless you want a tower of smushed ghosts. Learn from my tears! If you must stack, place parchment between layers and cross your fingers.

One more thing: These taste best the day they’re made, but let’s be real – they never last that long at my house. The only ghosts left are the ones we see when we close our eyes from sugar overload!

Strawberry Ghost Cupcakes Nutrition Information

Okay, let’s be real – when you’re staring at these adorable ghost cupcakes, nutrition facts are probably the last thing on your mind! But for those curious souls (or anyone keeping track), here’s the scoop on what’s in each spooky little treat.

Per cupcake (frosting included):

• Calories: 320
• Sugar: 28g
• Sodium: 85mg
• Fat: 16g (10g saturated)
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g

Now, here’s my kitchen confession – these numbers can vary based on your exact ingredients. Used extra-large eggs? Added a splash more milk? Your ghosts might be slightly different. The values above are estimates based on my standard recipe.

Pro tip from my nutritionist friend: If you want to lighten them up slightly, you can reduce the sugar in the cupcake batter by 1/4 cup (the frosting will still be plenty sweet!). But personally? I say Halloween comes once a year – let those ghosts haunt your plate guilt-free!

Remember: Nutrition varies based on specific ingredients used. Values are estimates per cupcake.

Strawberry Ghost Cupcakes FAQs

I’ve gotten so many questions about these ghostly treats since I first made them – here are the answers to everything you might be wondering (plus a few things you didn’t know you needed to ask)!

Can I use cake mix instead of making batter from scratch?
Yes, but with a warning! Boxed strawberry cake mix will work in a pinch, but the flavor won’t be nearly as fresh and vibrant as our homemade version with real strawberry puree. If you do use a mix, try adding a couple tablespoons of the puree to boost that berry flavor. Just don’t tell Grandma I suggested this shortcut!

Can I make these cupcakes ahead of time?
Absolutely – with one ghostly limitation! The unfrosted cupcakes keep beautifully for 2 days at room temperature or freeze wonderfully for up to 3 months. But those adorable frosting ghosts? Make them the day you plan to serve for picture-perfect peaks. Frosted cupcakes stored overnight tend to develop “sleepy ghost” syndrome (aka slightly saggy frosting).

How do I prevent soggy cupcakes?
Ah, the strawberry baker’s eternal struggle! The secret is draining your strawberry puree well – I let mine sit in a fine mesh strainer for 10 minutes. Another trick? Toss your berries with a teaspoon of sugar before blending – it helps draw out excess moisture. And whatever you do, don’t skip cooling them completely before frosting!

Bonus question I get all the time: “Are these too cute to eat?” The answer is always NO – dive right in! Those ghosts want to be enjoyed, not just admired.

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