Description
Moist vanilla cupcakes topped with tall swirls of white buttercream frosting and chocolate chip eyes for a ghostly Halloween look.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla bean paste
- 1/2 cup whole milk, room temperature
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 24 mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Cream the softened butter and granulated sugar together until pale and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla bean paste.
- Whisk together cake flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly among the liners and bake for 18-22 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat the butter for the frosting until smooth, then slowly mix in powdered sugar, vanilla extract, and heavy cream until stiff peaks form.
- Pipe a tall, spiral mound of frosting onto each cupcake using a large round tip.
- Press two mini chocolate chips into the top of each frosting mound for eyes.