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Cozy Ghost Cupcakes: Easy Marshmallow Fondant Toppers

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These adorable ghost cupcakes feature a moist vanilla cake base topped with fluffy frosting and a homemade marshmallow fondant ghost. They’re surprisingly simple to make and perfect for Halloween parties or cozy nights in.

Ingredients

Scale
  • 1 box vanilla cake mix (Betty Crocker or Duncan Hines)
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup water (or milk for richer cupcakes)
  • 1 teaspoon vanilla extract (optional)
  • 10 ounces mini marshmallows (about one standard bag, Jet-Puffed)
  • 2 tablespoons water (for melting marshmallows)
  • 3–4 cups powdered sugar (plus extra for dusting)
  • 1/2 cup shortening (for greasing hands and surfaces, Crisco)
  • Black gel food coloring (for drawing faces, Wilton)
  • Optional: edible glitter or luster dust
  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, combine cake mix, eggs, oil, water, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth and glossy.
  3. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. While cupcakes cool, make marshmallow fondant: Grease a microwave-safe bowl with shortening. Add mini marshmallows and 2 tablespoons water. Microwave in 30-second intervals, stirring after each, until fully melted and smooth (1-2 minutes total).
  5. Stir in 1 cup powdered sugar until mixture starts to come together. Grease hands with shortening. Turn mixture onto a surface dusted with powdered sugar. Knead in remaining powdered sugar, 1/2 cup at a time, until smooth and pliable (like soft play-dough). Wrap in plastic wrap and let rest for 15 minutes.
  6. Dust work surface with powdered sugar. Roll fondant to 1/4-inch thickness. Cut out ghost shapes using a ghost-shaped cookie cutter or freehand with a paring knife. Place on parchment-lined baking sheet. Use a toothpick to add indentations for eyes and mouth. Let dry for 30 minutes.
  7. Use black gel food coloring to paint faces on dried ghosts. Let dry completely.
  8. Make frosting: In a large bowl, beat softened butter until creamy (2 minutes). Gradually add 3 cups powdered sugar, beating on low. Add vanilla extract and salt. Beat in milk, 1 tablespoon at a time, until spreadable and fluffy.
  9. Once cupcakes are completely cool, pipe or spread frosting on each. Gently place a marshmallow fondant ghost on top, pressing slightly to adhere. Optionally, sprinkle with edible glitter or dust with powdered sugar.

Notes

For best results, use room temperature eggs and butter. Marshmallow fondant is forgiving—re-roll mistakes. Store cupcakes in an airtight container at room temperature for up to 3 days. Do not refrigerate. For gluten-free, use a gluten-free cake mix and certified gluten-free marshmallows. For dairy-free, use dairy-free butter and cake mix.

Nutrition

Keywords: ghost cupcakes, Halloween cupcakes, marshmallow fondant, easy Halloween dessert, cozy ghost cupcakes, vanilla cupcakes, fondant toppers

Find it online: https://dinadishes.com/cozy-ghost-cupcakes-easy-marshmallow-fondant-toppers/