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White Chocolate Ghost Cupcakes

These cupcakes are both delicious & adorably perfect for your Halloween party this year! The simple cupcake pairs perfectly with the white chocolate icing! 
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Ingredients Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1 2/3 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup melted butter
  • 1 egg
  • 1/4 cup sour cream
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 12 Ghost Candies
White Chocolate Cream Cheese Icing
  • 14 Tablespoons cold butter cut into pieces
  • 1 3/4 cup powdered sugar sifted
  • 7 oz white chocolate chips melted and cooled
  • 1/8 teaspoon sea salt
  • 1 teaspoons vanilla extract
  • 8 oz cream cheese cold

Method
 

Vanilla Cupcakes
  1. Preheat oven to 350 degrees F. Line cupcake pan with 12 liners, set aside.
  2. Whisk the flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. In a microwave-safe bowl, melt your butter. Remove from microwave and whisk in sugar until completely combined with no lumps.
  4. Add to a large bowl and combine with egg, sour cream, milk, and vanilla until completely combined.
  5. Gently add in the flour and whisk until combined, careful not to over mix.
  6. Using a cookie scoop, add batter to cupcake liners evenly across all 12. Bake in the oven for 18-20 minutes, rotating the pan about halfway through cooking.
  7. Remove from oven and let cool completely. When completely cool, frost the cupcake with white chocolate icing and then top with ghost candy. Enjoy! 
White Chocolate Cream Cheese Icing
  1. Add butter and sea salt to stand mixer and beat until fluffy, 3-5 minutes. 
  2. Gently add powdered sugar and beat until creamy, about 5 minutes. Scrape the sides before adding other ingredients. 
  3. Add melted and cool white chocolate, vanilla extract, and cream cheese. Beat for 3-5 minutes or until fluffy and completely combined. 

Notes

Icing Recipe adapted from Passion for Baking.