Halloween Ghost Cupcakes
This post may contain affiliate links. Read my full disclosure policy. Boo! These ghost cupcakes are spooky-cute and so much fun to decorate—perfect for your next Halloween party! When my kids were little, they absolutely loved these ghost cupcakes—and it’s easy to see why! They’re topped with the cutest little ghosts made with lollipops and fondant. If you haven’t worked with fondant before, it’s that smooth, rollable icing (kind of like playdough) that you often see on wedding cakes. And no need to worry about making it from scratch—it’s available at most craft stores, so you can skip straight to the fun part: decorating! If you want to make homemade cupcakes, you can use my recipes for chocolate cupcakes, vanilla cupcakes, or red velvet cupcakes. Table of Contents What You’ll Need to Make Ghost CupcakesStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need to Make Ghost Cupcakes Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need to Make Ghost Cupcakes Fondant: Used to drape over the lollipos and form the body of the ghost. You can find store-bought fondant at most craft stores. Cornstarch: Prevents the fondant from sticking to your surface or rolling pin while working with it. Cupcakes: The base for your ghost cupcakes. Chocolate Frosting: Adds an extra layer of chocolatey goodness. You can use store-bought frosting or homemade chocolate buttercream. Lollipops: Act as the structure for the ghost, helping to give the fondant its shape. Black Decorating Gel: Perfect for drawing on cute, spooky ghost eyes. Jump to the printable recipe for precise measurements Fondant: Used to drape over the lollipos and form the body of the ghost. You can find store-bought fondant at most craft stores. Cornstarch: Prevents the fondant from sticking to your surface or rolling pin while working with it. Cupcakes: The base for your ghost cupcakes. Chocolate Frosting: Adds an extra layer of chocolatey goodness. You can use store-bought frosting or homemade chocolate buttercream. Lollipops: Act as the structure for the ghost, helping to give the fondant its shape. Black Decorating Gel: Perfect for drawing on cute, spooky ghost eyes. Jump to the printable recipe for precise measurements Step-by-Step Instructions Roll out the fondant: Dust your work surface and rolling pin lightly with cornstarch. Roll out half of the fondant into a large circle, about 1/16 inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps, re-roll, and cut again. Repeat with the remaining fondant until you have 12 circles. Frost the cupcakes: Spread a generous, smooth layer of frosting on each cupcake to create a flat, even surface for the ghosts to sit on. Form the ghosts: Place each fondant circle over a lollipop and gently shape it into a ghost. Press lightly around the lollipop to create the ghost shape. Assemble the cupcakes: Insert each ghost lollipop into the center of a frosted cupcake, pushing all the way down so the lollipop stands up straight. Using the black decorating gel, squeeze out small dots to create the ghost’s eyes on the fondant. Serve and enjoy! You May Also Like RecipeComments (5)Add Comment Recipe Comments (5) Add Comment Ingredients 2 pounds white buttercream fondant (available at most craft stores) Cornstarch, for rolling the fondant 12 cupcakes with chocolate frosting 12 small lollipops, such as DumDums 1 small tube black decorating gel 2 pounds white buttercream fondant (available at most craft stores) Cornstarch, for rolling the fondant 12 cupcakes with chocolate frosting 12 small lollipops, such as DumDums 1 small tube black decorating gel Instructions Roll out the fondant: Dust your work surface and rolling pin lightly with cornstarch. Roll out half of the fondant into a large circle, about 1/16 inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps, re-roll, and cut again. Repeat with the remaining fondant until you have 12 circles. Frost the cupcakes: Spread a generous, smooth layer of frosting on each cupcake to create a flat, even surface for the ghosts to sit on. Form the ghosts: Place each fondant circle over a lollipop and gently shape it into a ghost. Press lightly around the lollipop to create the ghost shape. Assemble the cupcakes: Insert each ghost lollipop into the center of a frosted cupcake, pushing all the way down so the lollipop stands up straight. Add the eyes: Using the black decorating gel, squeeze out small dots to create the ghost’s eyes on the fondant. Roll out the fondant: Dust your work surface and rolling pin lightly with cornstarch. Roll out half of the fondant into a large circle, about 1/16 inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps, re-roll, and cut again. Repeat with the remaining fondant until you have 12 circles. Frost the cupcakes: Spread a generous, smooth layer of frosting on each cupcake to create a flat, even surface for the ghosts to sit on. Form the ghosts: Place each fondant circle over a lollipop and gently shape it into a ghost. Press lightly around the lollipop to create the ghost shape. Assemble the cupcakes: Insert each ghost lollipop into the center of a frosted cupcake, pushing all the way down so the lollipop stands up straight. Add the eyes: Using the black decorating gel, squeeze out small dots to create the ghost’s eyes on the fondant. See more recipes: Cakes, Pies & TartsDessertHolidaysAmerican Cakes, Pies & Tarts Dessert Holidays American