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Lighter Ghost Marshmallow Pop Cupcakes

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These Lighter Ghost Marshmallow Pop Cupcakes capture childhood Halloween magic without the sugar crash. They come together in about twenty minutes and feature a lighter cake base made with Greek yogurt and applesauce, topped with a creamy cream cheese frosting and an adorable marshmallow ghost pop.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (56g) unsalted butter, softened
  • ½ cup (120g) plain Greek yogurt
  • ¼ cup (60g) unsweetened applesauce
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) milk (any kind)
  • 12 large marshmallows
  • 12 lollipop sticks
  • 1 cup (170g) white melting wafers
  • Black gel food coloring or black decorating icing
  • Orange and black sprinkles (optional)
  • 4 oz (113g) light cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter and use an electric mixer on low speed to cut it into the dry ingredients until it looks like coarse sand, about 30 seconds.
  3. In a separate bowl, whisk together the Greek yogurt, applesauce, eggs, vanilla extract, and milk. Pour this mixture into the dry ingredients and mix on low speed until just combined. The batter will be thick and slightly lumpy. Fold a few times with a spatula to ensure the bottom is incorporated.
  4. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
  5. Bake for 12-14 minutes. The tops should spring back when lightly touched, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. While the cupcakes are cooling, line a baking sheet with wax paper. Insert a lollipop stick into each marshmallow, pushing about halfway through. Melt the white wafers in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Dip each marshmallow into the melted coating, letting the excess drip off. Place on the wax paper to set, about 10 minutes.
  7. Once the white coating is set, use the black gel food coloring or decorating icing to draw two eyes and a mouth on each ghost.
  8. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and beat on low speed until combined. Add milk one tablespoon at a time until the frosting reaches a pipeable consistency.
  9. Spoon the frosting into a piping bag or zip-top bag. Pipe a swirl onto each cooled cupcake, creating a little well in the center to hold the marshmallow pop.
  10. Gently insert the stick of each marshmallow pop into the center of a frosted cupcake. Add orange and black sprinkles around the base if desired. Serve immediately or store as directed.

Notes

Don’t overmix the batter to keep cupcakes light and fluffy. Room temperature ingredients are important for proper incorporation. For the marshmallow pop coating, let it cool slightly before dipping to prevent marshmallows from melting. Make-ahead: Bake cupcakes up to 2 days ahead and store in an airtight container. Make marshmallow pops up to 1 day ahead but draw faces just before serving. Store assembled cupcakes in the refrigerator for up to 3 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow pop cupcakes, lighter cupcakes, easy Halloween recipe, 20-minute recipe, kid-friendly Halloween treats

Find it online: https://crispcraving.com/lighter-ghost-marshmallow-pop-cupcakes-easy-20-min-recipe/