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I almost threw my whisk across the kitchen. My first attempt at Halloween baking was a disaster. The cupcakes were dry, the frosting was a weird color, and my spirit was crushed.
Then, I discovered the magic of matcha ghost cupcakes. This isn’t just a recipe; it’s a redemption story in dessert form. It’s the perfect blend of elegant flavor and spooky fun that will actually make you look like you know what you’re doing.
Forget the complicated, fussy recipes that require a culinary degree. This is the one that works, every single time.
What’s the secret weapon here? It’s the matcha.
That vibrant green tea powder does more than just give you a gentle caffeine buzz. It provides a sophisticated, slightly bitter flavor that cuts through the sweetness of the vanilla frosting in the most perfect way. Remember those overly sweet Halloween treats that made your teeth ache?
These are the sophisticated, delicious antidote. The fluffy, vibrant green cake paired with the simple, adorable ghost topping creates a contrast that’s as pleasing to the eye as it is to the palate. It’s the treat that makes people ask, “You made these?
Seriously?”
Ingredients
Gathering your ingredients is the first step to cupcake glory. I promise, nothing here is too wild. The star, of course, is a good quality ceremonial-grade matcha.
Don’t skimp here! The better the matcha, the more beautiful your color and flavor will be. Trust me, it makes a world of difference.
- For the Cupcakes: 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ tsp baking powder, ½ tsp salt, ½ cup unsalted butter (softened), 2 large eggs, ½ cup whole milk, 2 tbsp high-quality matcha powder, 1 tsp vanilla extract.
- For the Ghosts & Assembly: 1 cup unsalted butter (softened), 3 cups powdered sugar, 2 tsp vanilla extract, 2-3 tbsp heavy cream, 1 bag of large marshmallows, and edible black food writer or mini chocolate chips for the eyes.
Step-by-Step Instructions
- Preheat your oven and prep your pan. Get that oven to 350°F (175°C) and line a muffin tin with cupcake liners. This is the “set yourself up for success” phase. No one likes a cupcake that’s stuck forever.
- Whisk your dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and that glorious matcha powder. Getting rid of lumps now means a smoother batter later. Your future self will thank you.
- Cream the butter and wet ingredients. In a separate, larger bowl, beat the softened butter until it’s smooth and creamy. Then, beat in the eggs one at a time, followed by the vanilla. Pro tip: room temperature ingredients blend together seamlessly.
- Combine everything. Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing is the enemy of a fluffy cupcake.
- Bake to perfection. Divide the batter evenly among the liners and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted comes out clean. Let them cool completely before you even think about frosting.
- Make the buttercream. While the cupcakes cool, beat the butter for the frosting until pale and fluffy. Gradually add the powdered sugar, then the vanilla and heavy cream until it’s light and spreadable.
- Assemble your spooky squad. Frost the cooled cupcakes with a smooth layer of buttercream. Place a marshmallow on top for the ghost’s head. Use your food writer or chocolate chips to dot on two little eyes. And voilà! Your matcha ghost cupcakes are ready to haunt some taste buds.
Storage Instructions
These little guys are best enjoyed fresh, but life happens. Store them in an airtight container at room temperature for up to 2 days.
For longer storage, you can keep them in the fridge for up to 5 days. Let them come to room temp before serving for the best texture. You can also freeze the unfrosted cupcakes for up to 3 months.
Thaw overnight and frost the day you plan to serve them. It’s the ultimate batch-prep hack for a stress-free Halloween.
Why You’ll Love This Matcha Ghost Cupcakes
- They’re a Total Crowd-Pleaser: Kids go crazy for the cute ghosts, and adults appreciate the sophisticated matcha flavor. It’s a win-win.
- Surprisingly Simple: The process is straightforward, and the decorating is seriously low-skill. If you can place a marshmallow, you can make these.
- Unique and Memorable: They stand out from the typical chocolate and orange Halloween fare. People remember the baker who brought the gorgeous green cupcakes.
Common Mistakes to Avoid
- Using low-quality matcha. You’ll end up with sad, brownish-green cupcakes. Just don’t do it.
- Overmixing the batter. This develops the gluten and leads to dense, tough cupcakes. Mix until just combined, then walk away.
- Frosting warm cupcakes. I know it’s tempting, but you’ll create a melted, soupy mess. Patience is a virtue, especially in baking.
- Not sifting your matcha and powdered sugar. Lumps are the enemy of a smooth batter and frosting. A quick sift solves everything.
Alternatives and Variations
Feel like mixing it up? You can easily make these matcha ghost cupcakes gluten-free by using a 1:1 gluten-free flour blend. For a dairy-free version, use plant-based butter and milk.
The marshmallows would need to be vegan as well. If you’re not a matcha fan (we can still be friends), you can swap it for an equal amount of cocoa powder for a chocolate version. You can even tint the buttercream with gel food coloring for a more festive look!
FAQs
Can I freeze these matcha ghost cupcakes?
Absolutely!
Freeze the unfrosted cupcakes in a single layer, then transfer to a freezer bag. Frost them after they’ve thawed completely for the best results. The assembled ghosts don’t freeze well as the marshmallows can get weird.
What’s the best substitute for matcha?
If you need to skip the matcha, the best direct substitute is high-quality cocoa powder.
It will give you a classic chocolate cupcake base that pairs wonderfully with the vanilla buttercream ghosts.
How long do the matcha ghost cupcakes stay fresh?
When stored properly in an airtight container, they are at their peak for 2 days at room temperature. The cupcakes themselves will still be good for another day or two after that, but the frosting might start to lose its perfect texture.
Is this recipe kid-friendly?
Yes, 100%! Kids love decorating these.
It’s a fantastic activity to do together. IMO, let them place the marshmallows and add the eyes—it’s the best part.
Can I prep the matcha ghost cupcakes ahead of time?
For sure. You can bake the cupcakes a day in advance and store them unfrosted.
Make the frosting and keep it in a separate container in the fridge. The day of your event, let the frosting come to room temp, re-whip it, and then assemble your spooky squad.
Final Thoughts
This recipe truly saved my Halloween baking reputation. It’s the perfect project for anyone who wants to create something impressive without the stress.
These matcha ghost cupcakes are a guaranteed hit that balance flavor, fun, and flair. I can’t wait for you to try them and become the Halloween hero of your friend group. Now go make them, and tell me all about your baking triumph in the comments!
Sophie is a 33-year-old holistic nutritionist and food scientist living in Portland, Oregon. Growing up in a multicultural home with dietary restrictions, she learned to create desserts that nourish as much as they delight. She’s led wellness retreats focused on clean, mindful baking.
