Ghost Meringue Cupcakes — Easy Halloween Toppers
Decorating the house for Halloween is a family ritual for us. Each year I wait until my oldest gets home from school, then we spread the decorations across the table and work together. Stretching spiderwebs across the porch and placing the plastic spiders is always a favorite job for him. This year we added little ghosts to our porch lights, and I love the way they glow under the garage lights at night. They sway in the breeze and add a playful, spooky touch to the entryway.
When I started planning Halloween cupcakes, I knew I wanted a ghost element. I had admired ghost meringues on cakes long ago but assumed they would be difficult. It turns out they are surprisingly simple. These ghost meringues require only three main ingredients and come together with minimal fuss. They make charming, lightweight toppers that pair perfectly with sprinkled cupcakes for a festive look.
The cupcake base is straightforward and intentionally simple so the ghosts can shine. Use a white or vanilla cupcake so the ghost stands out, and choose a colorful liner—purple looks great for Halloween. Here’s an easy assembly approach that yields bright, textured cupcakes topped with delicate meringue ghosts.
- Start with your favorite white or vanilla cupcakes baked in purple liners (I used Wilton purple liners).
- Spread a flat, roughly 1/2-inch layer of buttercream over each cupcake. It doesn’t need to be perfect; you’ll cover it with sprinkles next.
- Pour your chosen sprinkles into a shallow bowl. Press each cupcake upside down into the sprinkles so the sides and top get an even coating. This creates a vivid, festive surface.
- Pipe a small dab of buttercream in the center of each cupcake to act as “glue” for the ghost meringue.
- Pipe the meringue ghosts (recipe and method below), then gently place one ghost on the buttercream of each cupcake. Add two small black buttercream dots for the eyes with a tiny round tip.
- 4 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- Black buttercream (for eyes), piped with a small round tip
- Preheat the oven to 225°F (about 110°C). Line a baking sheet with parchment paper or a silicone mat.
- In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until they reach soft peaks.
- With the mixer on medium, add the sugar gradually, a spoonful at a time, until all the sugar is incorporated. Add the cream of tartar.
- Increase the mixer speed and whip until the mixture forms glossy, stiff peaks. The meringue should hold its shape when the whisk is lifted.
- Transfer the meringue to a piping bag fitted with a large round tip. Hold the tip perpendicular to the lined baking sheet and pipe small spirals to form ghost shapes. To build height, lift slightly and add a few small stacked swirls so the ghost tapers at the top.
- Bake for approximately 45 minutes, then turn the oven off and allow the meringues to cool completely inside with the door closed for best results. They should be dry and crisp on the outside.
- Once cool, pipe two tiny black dots for eyes using the black buttercream and a very small round tip. Gently press each ghost onto the buttercream dab on a cupcake.
These ghost meringues make excellent toppers because they are light, hold their shape, and add a whimsical focal point to each cupcake. The crisp exterior and delicate interior are a nice contrast to soft buttercream and colorful sprinkles. They’re also an approachable project for bakers of any skill level—no advanced techniques required.
We served these at home and they were an instant hit with the kids. If you like decorating for holidays, this is a quick way to create a memorable treat that looks impressive but is truly easy to make. Enjoy making these little ghosts part of your Halloween tradition.