Strawberry Ghost Cupcakes

We’ve got you covered with Halloween treats! We partnered with The Sugar Coated Cottage  to create these sweet strawberry cupcakes with ghostly swirls of marshmallow butter-cream. They’re the perfect Halloween treat! 

Strawberry Ghost Cupcakes

Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 18 Cupcakes
Calories: 405kcal

You can add this recipe to a collection to create a shopping list!

Print Recipe Add to Collection



  • 2 cups fresh California strawberries
  • 2 Tbsp sugar


  • 1 ½ cups sifted cake flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 stick butter room temperature
  • 1 cup sugar
  • 2 eggs room temperature
  • cup buttermilk room temperature
  • 2 tsp vanilla extract
  • ½ cup strawberry puree


  • 1 ¼ cups unsalted butter room temp
  • 8 oz marshmallow fluff
  • 2 tsp vanilla extract
  • 4 cups powdered sugar


  • black sugar pearls


STRAWBERRY PUREE (for cupcakes):

  • Place strawberries and sugar into medium saucepan over high heat.
  • Mash strawberries as they begin to soften.
  • Bring to a boil and then turn heat down to a simmer. Simmer for about 30 minutes, until reduced by half. Stir frequently and watch closely to avoid burning.
  • Let cool completely.


  • Preheat oven to 350°F. Line muffin tin(s) with liners.
  • In large bowl, add the flour, baking powder and salt; mix to combine.
  • Cream the butter.
  • Add in the sugar and mix until light and fluffy.
  • Add one egg at a time, beating in between each addition.
  • Add the flour mixture and buttermilk, alternating each addition.
  • Add vanilla and strawberry puree. Mix completely to combine.
  • Pour batter into muffin cups, filling each muffin cup to ¾ full. Bake 25-30 minutes, or until toothpick inserted in the center comes out clean.
  • Remove from oven; let cool completely.


  • Cream butter until pale yellow.
  • Add in the marshmallow cream and vanilla and continue mixing.
  • With mixer on low, add the powdered sugar one spoonful at a time.


  • Take cooled cupcakes out of muffin tin.
  • Fill piping bag with buttercream. For piping the ghosts, use a large round tip (the one used here was Ateco #808).
  • Pipe each cupcake with buttercream to create “ghost.” Pipe a large dollop onto the cupcake, followed by a medium dollop, and then a small dollop to form the ghost.
  • With tweezers or fingers, gently place the sugar pearls on each ghost for the eyes and mouth.
  • Store in cool dry place.


Serving: 1  cupcake | Calories: 405kcal | Carbohydrates: 59g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 99mg | Sugar: 45g

Your email address will not be published. Required fields are marked *

Recipe Rating