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Easy No-Bake Ghost Cupcakes: Best Halloween Treat

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These no-bake ghost cupcakes are a quick and easy Halloween treat made in the microwave with a boxed cake mix and fluffy marshmallow frosting. Perfect for last-minute parties or fun with kids, they’re cute, delicious, and require no oven.

Ingredients

Scale
  • 1 box vanilla cake mix (Pillsbury or Duncan Hines recommended)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 1 (7 oz) jar marshmallow creme
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup mini marshmallows
  • Black decorating gel or mini chocolate chips
  • Optional: white sanding sugar or edible glitter

Instructions

  1. In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, eggs, and vanilla extract. Whisk until smooth, about 2 minutes.
  2. Line microwave-safe mugs or a muffin tin with paper liners. Fill each liner about halfway (for mugs) or two-thirds full (for muffin tin).
  3. Microwave one cupcake at a time on high for 1 minute 30 seconds to 2 minutes. Start checking at 1 minute 30 seconds; the cupcake should be set on top and spring back when lightly touched. Cook in 15-second increments if needed. Let cool completely on a wire rack, about 20 minutes.
  4. While cupcakes cool, make the frosting: In a large bowl, beat softened butter with an electric mixer until creamy and pale, about 3 minutes. Add marshmallow creme and beat until combined. Gradually add sifted powdered sugar, about 1/2 cup at a time, beating on low speed. Add vanilla extract and salt, then beat on medium-high speed for 2-3 minutes until light and fluffy.
  5. Once cupcakes are completely cool, spoon frosting into a piping bag or zip-top bag with a snipped corner. Pipe a generous swirl on top of each cupcake, starting from the outside and working inward.
  6. Gently press one mini marshmallow into the top of each frosting swirl to form the ghost’s head. Center it and adjust if needed.
  7. Use black decorating gel or mini chocolate chips to add two eyes and a mouth to each marshmallow head. Make eyes slightly different sizes for a goofy look.
  8. Optional: Lightly dust ghosts with white sanding sugar or edible glitter for a sparkly finish.

Notes

Use paper liners, not silicone, for best shape. Cool cupcakes completely before frosting to prevent melting. Use fresh, soft mini marshmallows for the ghost heads. For dairy-free, use plant-based butter and check cake mix. For gluten-free, use a gluten-free cake mix.

Nutrition

Keywords: no-bake ghost cupcakes, Halloween cupcakes, easy Halloween treat, microwave cupcakes, marshmallow frosting, ghost cupcakes, kid-friendly Halloween recipe

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