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Spooky Halloween Ghost Cupcakes

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Spooky Halloween ghost cupcakes are a fun treat to decorate with the kids. Made without eggs or oil, these chocolate cupcakes are topped with a cream cheese frosting.

marshmallow ghost cupcakes on a cutting board

Halloween is one of my favorite holidays. I love the cute side of Halloween and all the fun ways to decorate, including making fun treats. These ghost cupcakes are super easy to make and is a great way to get the kids into the kitchen to help.

The cupcakes are made with a boxed mix, and lightened up by omitting the eggs and the oil. They still turn out very fluffy. The cream cheese frosting is homemade and super easy to put together while the cupcakes are cooling after baking.

marshmallow ghost cupcakes on a cutting board

The ghosts are made with a marshmallow and the faces are drawn on with an edible marker. The kids will love making these while the cupcakes are baking.

marshmallow ghost cupcakes on a cutting board

Why you’ll love this recipe

  • Fun Halloween treat
  • Great way to get kids in the kitchen
  • Cupcakes are made without eggs or oil for fewer calories
  • Frosting is homemade
marshmallow ghost cupcakes on a cutting board

Ingredients

What you’ll need to make this recipe.

  • Chocolate cake mix
  • Plain Greek yogurt
  • Water
  • Cream cheese
  • Swerve confectioners’ sugar
  • Vanilla extract
  • Marshmallows
  • Edible black marker
  • Pretzel sticks
marshmallow ghost cupcakes on a cutting board

How to make this recipe

The Cupcakes

1 – Preheat the oven to 350 degrees. Line cupcake sheets with cupcake liners.

2 – In a large mixing bowl, mix together the chocolate cake mix, Greek yogurt and water.

3 – Scoop the cake mix into the cupcake liners so they are about 2/3 full.

4 – Bake the cupcakes for 15-18 minutes. Insert a toothpick into the center of a cupcake to check if they’re done. The toothpick should come out clean.

5 – While the cupcakes are baking, draw faces on to marshmallows. Two smaller circles for the eyes and one larger circle for the mouth.

The Frosting

I make the frosting while the cupcakes are cooling.

1 – Add the cream cheese, Greek yogurt, confectioners’ sugar and vanilla extract to a mixing bowl and blend until completely smooth.

Assembling the cupcakes

1 – Once the cupcakes are cooled, frost them with a thin layer of the cream cheese frosting.

2 – Poke a pretzel stick into the bottom of the ghost marshmallow, not pushing through the top of the marshmallow. Poke the other end of the pretzel stick into the center of the cupcake until the bottom of the ghost rests on the frosting.

The pretzel will help secure the ghost on the cupcake so it won’t fall off.

3 – Repeat until all cupcakes are frosted and topped with a ghost marshmallow.

marshmallow ghost cupcakes on a cutting board

How do I store my leftover cupcakes?

Place the frosted cupcake in an airtight container, or wrap with plastic wrap to avoid the cake and frosting drying out. Properly stored in the refrigerator, the cupcakes should last for 3-4 days.

Calories per serving (1 cupcake): 187

Yield: 15 Servings

Spooky Halloween Ghost Cupcakes

marshmallow ghost cupcakes on a cutting board

Spooky Halloween ghost cupcakes are a fun treat to decorate with the kids. Made without eggs or oil, these chocolate cupcakes are topped with a cream cheese frosting.

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes

Ingredients

For Cupcakes

  • 15.25 ounce box chocolate cake mix
  • 1 cup plain Greek yogurt
  • 1 cup water
  • 15 marshmallows
  • 15 pretzel sticks

For Frosting

  • 1/2 cup cream cheese
  • 1/4 cup plain Greek yogurt
  • 4 tablespoons Swerve confectioners sugar
  • 1/2 teaspoon vanilla extract

Instructions

The cupcakes 

  1. Preheat the oven to 350°. Line cupcake sheets with cupcake liners.
  2. In a large mixing bowl, mix together the chocolate cake mix, Greek yogurt and water.
  3. Scoop the cake mix into the cupcake liners so they are about 2/3 full.
  4. Bake the cupcakes for 15-18 minutes. Insert a toothpick into the center of a cupcake to check if they're done. The toothpick should come out clean.
  5. While the cupcakes are baking, draw faces on to marshmallows. Two smaller circles for the eyes and one larger circle for the mouth. 

For Frosting

  1. Add the cream cheese, Greek yogurt, confectioners’ sugar and vanilla extract to a mixing bowl and blend until completely smooth.

For Assembly

  1. Frost the cooled cupcakes with a thin layer of cream cheese frosting. 
  2. Poke a pretzel stick into the bottom of the ghost marshmallow, not pushing through the top of the marshmallow. Poke the other end of the pretzel stick into the center of the cupcake until the bottom of the ghost rests on the frosting. The pretzel will help secure the ghost on the cupcake so it won't fall off. 
  3. Repeat until all cupcakes are frosted and topped with a ghost marshmallow. 

Notes

I use Betty Crocker Super Moist Chocolate Fudge Cake Mix.

Nutrition Information:

Yield:

15

Amount Per Serving: Calories: 187Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 305mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 6g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

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Luci

Monday 12th of October 2020

These Halloween Ghost cupcakes are too cute! I am definitely going to be making these with my little one! I know he'll love assembling and eating them!

simplylowcal

Tuesday 13th of October 2020

That's great! Let me know how it goes, Luci. :)

Angela

Monday 12th of October 2020

Fun recipe for kids to help out with.

simplylowcal

Tuesday 13th of October 2020

It's so fun for kids to help make. :)

Kathryn Donangelo

Monday 12th of October 2020

I am so excited to make these for Halloween, this is such a cute and easy idea with a festive and spooky twist. Thank you!

simplylowcal

Tuesday 13th of October 2020

Thanks, Kathryn. :)

Emily Liao

Monday 12th of October 2020

Just made these cupcakes and they were perfect! Loved the flavor and texture.

simplylowcal

Tuesday 13th of October 2020

That's great to hear, Emily. :)

Dannii

Monday 12th of October 2020

These are super cute. I am going to make them with my daughter at the weekend.

simplylowcal

Tuesday 13th of October 2020

I hope you both enjoy them, Dannii. :)

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