Gluten-Free Vanilla Ghost Cupcakes for Halloween (Super Fluffy Cupcakes!) (Edit recipe)

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The cutest, and tastiest ghosts you've ever seen are also gluten-free! My bakery-style, fluffy vanilla gluten-free cupcakes can easily be transformed into a festive cupcake for your Halloween party. Easy enough for any skill level, you will love making these cupcakes every fall!

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PREP TIME

30 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 12

Ingredients

180 grams Gluten-Free All-Purpose Flour - Primal Palate, 1 1/2 cups spoon filled and leveled
1 3/4 tsp Baking Powder
1/4 tsp Himalayan Pink Salt - Primal Palate, fine salt
1/2 cup Sunflower Oil
150 grams Granulated White Sugar
2 tsp Vanilla Extract - Primal Palate
2 Eggs, at room temperature
5 fl oz Buttermilk, full fat, shaken before measured
12 Candy Corn
36 Mini Chocolate Chips, Semi-Sweet, for the eyes and mouth on each cupcake

Vanilla Buttercream Frosting

16 oz Butter, Unsalted, softened to room temperature
1 tsp Vanilla Extract - Primal Palate
600 grams Powdered Sugar, 5 cups, sifted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a cupcake tin with parchment cupcake papers, and preheat your oven to 350 degrees F.
To make the ghost shape of the cupcakes, place a metal piping tip in the side of each well of the cupcake tin, on the outside of the cupcake paper. This will create an "arc" so that the cupcakes bake to look like a ghost. Try to place the piping tip lower on one side so that the ghost is tapered toward the bottom. You may need to adjust the piping tips once the cupcake liners have been filled with batter.
If you don't have enough piping tips to add to each cupcake well, you can roll up tinfoil to place between the liner and the edge of the cupcake well.
Sift together the flour, baking powder, and salt into a small mixing bowl.
In the bowl of a stand mixer, or using a medium size mixing bowl and hand mixer, blend the oil and sugar together.
Add in the vanilla, eggs, and buttermilk, and blend again until the eggs and buttermilk are evenly combined with the sugar and oil.
Add in the sifted flour, and beat the batter until the flour has just evenly combined with the wet mixture. Do not overmix.
Fill the cupcake tin with batter, filling each cupcake well 3/4 full, being mindful of the piping tip.
Bake for 25 minutes, and allow to cool completely before frosting.
Remove each cupcake from the muffin tin before frosting.
To make the vanilla buttercream frosting, add the butter to the bowl of a stand mixer, and add in the vanilla extract.
Using the beater blade, beat the butter and vanilla on medium speed, scraping down the bowl as needed for 3 minutes.
It's important to sift the powdered sugar so that your frosting doesn't have any clumps of sugar in it.
Sift the powdered sugar, and add the sugar in two batches.
After adding half of the powdered sugar to the bowl, beat on low speed or else the powdered sugar will go everywhere if the mixer is turned on to a higher speed.
Once the sugar has been incorporated into the butter on a lower speed, turn the speed up to medium-high to really start to whip the frosting. Scrape down the bowl several times as you beat the sugar into the butter.
Add the remaining sugar, and repeat beating the sugar into the frosting.
It's important to scrape down the bowl and beater very well as you are making your frosting, otherwise you may end up with some plain butter mixed into your frosting.
Once all of the sugar has been incorporated into the butter, beat the frosting on medium-high speed for about 5 minutes. This will make the frosting really fluffy.
To decorate the cupcakes you will need a large round piping tip, a smaller round tip to make the arms, and an offset spatula to smooth the frosting.
Fit two piping bags with each piping tip. Fill your piping bag.s with your vanilla buttercream frosting
Using the piping bag fitted with the large piping tip, Pipe frosting over the cupcake starting from the larger area of the cupcake. This is the head of the ghost, and taper the frosting down toward the ghost's tail. I did this twice on each cupcake to cover the entire surface of the cupcakes. I then used my offset spatula to smooth the two rows of frosting into an even layer.
Place a candy corn on top of the frosting in the middle area of the ghost.
Using the piping bag fitted with the smaller round tip, make the arms by piping the frosting from the outer side of the cupcake and pulling it toward the candy corn so it looks like it is holding the candy corn.
Place two mini chocolate chips on the cupcake for the ghost's eyes, and one below them to make the mouth of the ghost.
Repeat these steps for frosting each cupcake.
Keep refrigerated until serving. Serve the cupcakes at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	542
Fat:	40 g
Carbohydrates:	43 g
Protein:	14 g
Cholesterol:	78 g
Sodium:	58 mg
Fiber:	0 g
Sugars:	35 g
Sugar Alcohol:	0 g
Calculated per serving.