These pumpkin cupcakes have a luscious rum buttercream center and meringue ghost topper – perfect for your adult Halloween party!
OK for real you guys, I wasn’t going to have a Halloween party this year (heck, I wasn’t even going to dress up…unless my pajamas count), but I just made these Boozy Pumpkin Cupcakes with Meringue Ghosts – and methinks I need to have a monster mash just so I can share these.
Because I MEAN…look at these guys. I can’t very well keep them all to myself (well, I could, but I’m already on a sugar high from all the pre-Halloween candy I ate).
Anywho, I hope you’re having a party or, at the very least, you have a large gaggle of peeps in your life you can share these with – because once you see how easy they are to make and how delicious they sound, you’re going to want to make them.
They’re a little bit spooky and a lot sweet and OMGEEE, let’s just get to the recipe already!
Firstly, round up your ingredients for the pumpkin cupcakes. We’re going to mix some canned pumpkin into a Betty Crocker yellow cake mix – and friends, them cakes turn out like magic. It’s science.
Once you mix up the batter, pour it evenly into 24 paper baking cups.
Bake the cakes until a toothpick inserted in the center comes out clean, then transfer them to a cooling rack to cool completely.
Meanwhile, make the BOOZY RUM BUTTERCREAM. It deserves a shout, it’s that good!
Cut out little holes in the center of each cupcake (yes, I give you permission to eat the cupcake cutouts, as I most definitely did), then fill them with the rummy buttercream.
Finally, make the meringue ghosts. Whip up some egg whites into soft peaks, add a lil’ sugar and beat it to stiff peaks, then pipe the mixture onto a baking sheet into shapes that look like adorable little ghosts. Don’t forget the mini chocolate chips for eyes!
Bake the meringues until they’re set, then let them sit in a turned-off oven for a couple hours to fully set and harden.
And now for the grand finale! Place a meringue ghost on the top of each cupcake, and abracadabra -- you’ve got a boo-zy pumpkin ghost cupcake!
Make these cuties kid-friendly for the kiddos by eliminating the rum in the filling. If additional liquid is needed, add cream one teaspoon at a time (no more than two teaspoons).
Stephanie (aka Girl Versus Dough) is off to eat more candy. I mean cupcakes. I mean both. I mean… Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!