Do you love Halloween like us? These spooky & cute Halloween ghost cupcakes are adorable, delicious and healthier for you too! No tricks, just treats here!
We originally created super cute Halloween treats in partnership with our friends at Swerve Sweetener as a part of an Instagram collaboration. We felt like they were way too good not to share here as well!
As you know, Swerve is our favorite sweetener brand that we use and love! Be sure to check out the Instagram collab that includes a super spooky video here!
Read through to find out more about how these yummy cupcakes come together. Or, you can skip to the recipe card to get right into it. We do recommend reading this post fully if you have any questions, since we take time to answer them in the body of the text. This post is also available as a Google Web Story!
Ingredients:
- Almond flour & coconut flour– We use a mixture of both for the best texture for the cupcakes. You can’t swap coconut flour for almond flour however, it’s not a 1:1 substitute.
- Warming spices – We load up the warming spices for these yummy cupcakes. We used a mixture of cinnamon, ground ginger, allspice, cloves, nutmeg and cardamom. They’re the perfect spice cake!
- Kosher salt– To balance the sweetness and enhance the flavor.
- Xanthan gum – To keep the cupcakes from crumbling.
- Swerve brown – For the best, molasses like flavor for the spice cake. You can use your favorite sweetener that measures 1:1 like sugar here.
- Baking powder & baking soda – To give these cupcakes the perfect rise. Don’t substitute one for the other however. You need both.
- Apple cider vinegar – To add acidity to the cupcakes, and to contribute to the overall flavor and texture.
- Unsweetened applesauce – Will add the most lovely texture and flavor these cupcakes. Just make sure to read the ingredients, you want one with no added sugar. Many brands do add sugar to their applesauce.
- Vanilla extract – For both the cupcakes and the frosting.
- Eggs – Room temperature.
- Butter – For the cupcakes we use unsalted room temperature butter. For the frosting, we use salted butter and brown it (then allow it to cool at room temperature until it solidifies).
- Cream cheese – Let it sit out for a few hours so it gets nice and soft.
- Swerve confectioners – Or any powdered sugar free sweetener you prefer that measures like sugar.
- Sugar free white chocolate and dark chocolate chips – Anything you prefer here! We love Lily’s. We use these to make the edible ghost cupcake toppers!
How To Make These Halloween Cupcakes:
Step 1: Brown the Butter
Start with this step first, as it will take awhile for the butter to reach room temperature again after being so hot.
Add butter to a light colored sauce pan & whisk constantly while it melts over medium heat. Whisk constantly. It will begin to bubble. Watch closely so it doesn’t burn.
Once it has browned slightly and smells nutty, remove from heat and add to a heat safe dish to cool.
Step 2: Make the Cupcake Batter
Cream together melted and cooled unsalted butter with Swerve Brown, starting at low speed and increasing to a medium speed, and cream together for 2 minutes until light and fluffy.
Add eggs one at a time, with the mixer at medium speed until the eggs are fully incorporated.
Set the mixer speed to low, then sift in the dry ingredients gradually, followed by the applesauce, apple cider vinegar and vanilla. Increase the speed, and beat for 1-2 minutes, scraping the bowl to make sure everything is incorporated.
Step 3: Bake the Cupcakes
Transfer batter to a lined muffin tin. Fill the liners a little over half full, and bake at 350°F for 25-30 minutes until a toothpick comes out clean.
Set aside to cool fully before frosting.
Step 4: Make the Frosting
The brown butter should be cooled (and room temperature) and slightly set before beginning.
Mix the cooled brown butter and cream cheese with a mixer on medium speed for about 2 minutes until well combined.
On a low speed, slowly add in your Swerve confectioners and vanilla extract.
Increase the speed to medium, and mix completely, until frosting is well combined. Scrape the sides to ensure everything is incorporated.
Step 5: Make the Chocolate Floating Ghosts
Gently melt the white and dark chocolate chips. We like to use the microwave to melt in 30 second intervals at 50% power, stirring in between, for a total of 1 minute. After one minute, heat in 10 second increments, stirring in between to melt.
Use an angled spatula to spread white chocolate on parchment in the shape of a ghost.
Use a round tip piping bag or a plastic bag to make eyes and mouths for each of the ghosts, then freeze the tray until the ghosts are solidified, about 10-15 minutes.
Hint: you don’t have to be a pro, obviously! Have fun with it! Even if they aren’t perfect, they’re still super cute. 😉
Step 6: Frosting and Assemble
Now, frost your cupcakes, then top with a ghost to make it look like they’re floating!
Store in an airtight container for up to 7 days. Allow to sit at room temperature for about an hour before eating for best texture if you make them ahead of time.
Tips For The Best Ghost Cupcakes
- Make sure that all items that are normally room temperature come to room temperature before beginning.
- For the browned butter, make sure you allow it to cool fully. This will take some time. You don’t want it to be too cold either, so if you put it in the fridge to speed up the process, make sure you let it sit out so it gets soft again.
Frequently Asked Questions:
Yes, absolutely! These ghost cupcakes would be great as chocolate cupcakes as well.
You could use any chocolate cake or cupcake recipe you like, then continue on with the directions for frosting and making the ghosts.
Want to make the cupcakes even easier? Use a boxed vanilla or chocolate cake mix. Swerve makes mixes of their own and they are absolutely delicious.
Yes, you can! We find these cupcakes to be spiced, but not overpowering, so we really like them. You can always add more or less of your favorite warming spices, or leave out spices entirely if you don’t care for them.
More Halloween Keto Recipes To Try:
- Black Velvet Cake
- Purple People Eater Cocktail
- Vampire Bite Cupcakes
- Spooky Blueberry Gin Cocktail
- Pumpkin Bars with Maple Cream Cheese Frosting
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Until Next Time,
Briana & Chamere
Ghost Cupcakes (Keto, Gluten Free)
Ingredients
For the spiced cupcakes:
- 8 tablespoons unsalted butter, melted and cooled (1 stick)
- 192 grams brown sugar replacement (1 cup)
- 252 grams unsweetened applesauce (1 cup)
- 30 milliliters apple cider vinegar (2 tablespoons)
- 15 milliliters vanilla extract (1 tablespoon)
- 4 whole eggs, room temperature
- 224 grams almond flour (1 cup)
- 28 grams coconut flour (1/4 cup)
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1.5 tablespoons ground cinnamon
- 1/2 tablespoon ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1/4 teaspoon cardamom
For the frosting:
- 16 tablespoons salted butter (2 sticks)
- 16 ounces cream cheese, room temperature
- 216 grams powdered erythritol (1.5 cups)
- 2 teaspoons vanilla extract
For the chocolate ghosts:
- 113 grams sugar free white chocolate chips
- 25 grams sugar free dark chocolate chips
Instructions
Make the cupcakes:
- Start by browning the salted butter for the frosting, as it will take awhile for the butter to reach room temperature again after being so hot. Add butter to a light colored sauce pan & whisk constantly while it melts over medium heat. Whisk constantly. It will begin to bubble. Watch closely so it doesn’t burn.Once it has browned slightly and smells nutty, remove from heat and add to a heat safe dish to cool.
- Cream together melted and cooled unsalted butter with Swerve Brown, starting at low speed and increasing to a medium speed, and cream together for 2 minutes until light and fluffy.Add eggs one at a time, with the mixer at medium speed until the eggs are fully incorporated.
- Set the mixer speed to low, then sift in the dry ingredients gradually, followed by the applesauce, apple cider vinegar and vanilla. Increase the speed, and beat for 1-2 minutes, scraping the bowl to make sure everything is incorporated. Transfer batter to a lined muffin tin. Fill the liners a little over half full, and bake at 350°F for 25-30 minutes until a toothpick comes out clean. Set aside to cool fully before frosting.
Make the frosting:
- Mix the cooled brown butter and cream cheese with a mixer on medium speed for about 2 minutes until well combined.On a low speed, slowly sift in your Swerve confectioners and vanilla extract.Increase the speed to medium, and mix completely, until frosting is well combined. Scrape the sides to ensure everything is incorporated.
Make the ghosts:
- Gently melt the white and dark chocolate chips. We like to use the microwave to melt in 30 second intervals at 50% power, stirring in between, for a total of 1 minute. After one minute, heat in 10 second increments, stirring in between to melt. Use an angled spatula to spread white chocolate on parchment in the shape of a ghost.Use a round tip piping bag or a plastic bag to make eyes and mouths for each of the ghosts, then freeze the tray until the ghosts are solidified, about 10-15 minutes.
Assemble:
- Now, frost your cupcakes, then top with a ghost to make it look like they’re floating!Store in an airtight container for up to 7 days. Allow to sit at room temperature for about an hour before eating for best texture if you make them ahead of time.
Notes
- If you prefer, you can use any cupcake recipe you like for the base!
- Make sure that all items that are normally room temperature come to room temperature before beginning.
- For the browned butter, make sure you allow it to cool fully. This will take some time. You don’t want it to be too cold either, so if you put it in the fridge to speed up the process, make sure you let it sit out so it gets soft again.
- Adjust warming spices to your personal preference.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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