Name: Cupcakes Fantôme avec Guimauves et Pâte d’Amande Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 batch of basic vanilla cupcakes (12 cupcakes); 1 batch of vanilla frosting; 12 small marshmallows; 12 large marshmallows; Almond paste (enough to cover 12 marshmallow stacks with thin rounds); Black fondant or black colored frosting for drawing eyes

Jump to Recipe· 4.1 from 6 reviews

I have to tell you about one of my all-time favorite spooky treats that never fails to bring a smile — Cupcakes Fantôme avec Guimauves et Pâte d’Amande Recipe. These ghostly cupcakes are such a fun twist on classic vanilla cupcakes, topped with fluffy marshmallow ghosts wrapped in delicate almond paste, and finished with little eyes that really bring them to life. Making them feels like a little Halloween magic in the kitchen, and I love sharing them at parties or just whenever I want to add a bit of whimsy to dessert time.

Why You’ll Love This Cupcakes Fantôme avec Guimauves et Pâte d’Amande Recipe

What captivates me most about this recipe is its perfect harmony of flavors and textures. The soft vanilla cupcake base is incredibly moist and lightly sweet, which pairs wonderfully with the fluffy, pillowy marshmallows. Then, the smooth, slightly chewy pâte d’amande adds a subtle almond flavor and an elegant finish that brings a refined touch to this playful dessert. Every bite is a delightful contrast between light and rich that I can’t get enough of.

Another reason I adore this Cupcakes Fantôme avec Guimauves et Pâte d’Amande Recipe is how effortless it comes together. If you can bake basic vanilla cupcakes and whip up a simple vanilla frosting, you’re halfway there! The decorating step is where the fun begins — stacking the marshmallows and covering them with almond paste feels almost like sculpting a tiny ghost. These cupcakes shine at Halloween parties, family gatherings, or anytime you want to impress guests without hours in the kitchen. Truly, it’s a recipe that’s as charming as it is surprisingly simple.

Ingredients You’ll Need

The image shows several chocolate cupcakes placed on a wooden surface with a white marbled background. Each cupcake has three layers: the bottom is a dark brown chocolate cake in a white paper liner, the middle is swirled rich chocolate frosting with a smooth, creamy texture, and the top is a ghost-shaped decoration made from a white fondant sheet, draped to look like a ghost with two small black eyes drawn on the front. The cupcakes are arranged with some closer to the front and others blurred slightly in the background, creating depth. Photo taken with an iphone --ar 4:5 --v 7

The magic of these ghost cupcakes lies in a few simple ingredients you probably already have, with each playing an important role in taste, texture, or presentation. From the classic vanilla base to the fun decorations, everything works together beautifully.

Basic vanilla cupcake batter: This is your foundation — moist and fluffy for the perfect base.
Vanilla frosting: Acts as a delicious adhesive and adds creamy sweetness.

12 small marshmallows: These form the ghost’s head – soft and squishy for the perfect shape.
12 large marshmallows: The ghost’s body, providing that voluminous, spooky silhouette.
Pâte d’amande (almond paste): Used to cover the marshmallows, giving a smooth, elegant exterior and subtle almond flavor.

Black fondant or colored icing: For drawing the eyes — the finishing touch that brings the ghosts to life.

Directions

Step 1: Prepare your basic vanilla cupcakes according to your favorite recipe or mix, then allow them to cool completely. This is essential so the frosting and decorations don’t melt or slide off.

Step 2: Spread a generous layer of vanilla frosting on each cooled cupcake. Make sure it’s thick enough to hold the marshmallows in place but smooth, so your ghosts sit evenly.

Step 3: Carefully place one small marshmallow on top of one large marshmallow to form the ghost’s body and head. Gently press the stacked marshmallows into the frosting on each cupcake, securing them.

Step 4: Roll out your pâte d’amande into thin circles large enough to cover each marshmallow ghost completely. Carefully drape each circle over the stacked marshmallows, smoothing gently to create a ghostly shape that’s rounded and flowing.

Step 5: Using a toothpick, dip it into black fondant or black colored glaze, and draw two small eyes on each little ghost. This simple detail adds so much character!

Servings and Timing

This recipe makes 12 delightfully spooky cupcakes — just the right amount for a small party or family gathering. The prep time is about 15 minutes, which includes assembly and decorating, while baking time will depend on your cupcake recipe but generally takes around 20 to 25 minutes. Total time from start to finish is roughly 40 minutes once you consider cooling and decorating. There’s no resting needed after decorating, so you can serve these treats right away or store them for a bit if needed.

How to Serve This Cupcakes Fantôme avec Guimauves et Pâte d’Amande Recipe

The image shows six cupcakes on a white plate with a white marbled surface in the background. Each cupcake has a golden-brown base, topped with a thick layer of shiny, dark chocolate frosting that spreads unevenly around the edges. On top of the chocolate frosting is a white ghost-shaped decoration made of smooth fondant, with two small black eyes giving each ghost a friendly look. The plate has three small black plastic spiders placed around the cupcakes, adding a spooky touch. Photo taken with an iphone --ar 4:5 --v 7

I love presenting these ghost cupcakes front and center at any festive table. They look fantastic placed on a white or black platter to enhance their ghostly white almond paste. To complement the sweet vanilla flavors, I sometimes serve with fresh berries or a light fruit compote on the side, which adds a touch of tartness and color contrast.

For garnishing, a sprinkle of edible glitter or a dusting of powdered sugar can create a magical “moonlit” effect that makes these cupcakes even more enchanting. If you want to make them stand out even more, add little edible silver stars or pumpkin-shaped sprinkles around the platter for a festive touch.

As for beverages, I adore pairing these cupcakes with a warm cup of chai tea or a lightly spiced hot apple cider. For adult guests, a sparkling rosé or a light, fruity cocktail with citrus notes pairs beautifully. These cupcakes are perfect for Halloween parties, cozy fall gatherings with friends, or even a special dessert after a family dinner. They shine best served at room temperature so the marshmallow ghost stays soft and delicious.

Variations

If you’re craving a twist, I’ve experimented with a few exciting variations on this Cupcakes Fantôme avec Guimauves et Pâte d’Amande Recipe. One simple swap is using chocolate cupcakes instead of vanilla — the rich cocoa base pairs beautifully with the sweet marshmallow and almond flavors for a more decadent treat. You could also experiment with different frosting flavors like cream cheese or orange zest infused buttercream to add another layer of flavor complexity.

For those who need dietary accommodations, you can make this recipe gluten-free by using a gluten-free cupcake mix, and almond paste can often be found vegan-friendly, too. For a vegan version, try substituting the marshmallows for vegan marshmallows (which are gelatin-free), and use a plant-based frosting. It’s a little more challenging but just as delicious!

Beyond that, you can get creative with decorations: swap the almond paste for fondant in different colors or use edible markers to draw fun faces on your ghosts. If you want to try another shape, you can build small towers with marshmallows and cover them in different colored doughs to create other Halloween characters. The possibilities are endless, and I love encouraging everyone to personalize their cupcakes as they go.

Storage and Reheating

Storing Leftovers

Once made, you can store these cupcakes in an airtight container at room temperature for up to 2 days. I find that keeping them covered well prevents the almond paste from drying out and keeps the marshmallow soft and pillowy. Avoid refrigeration if possible, since it can make the cupcake and marshmallows firmer and less enjoyable.

Freezing

If you want to prepare these cupcakes ahead of time, they freeze pretty well without losing their charm. Place them in a single layer in an airtight container or wrap each individually in plastic wrap and foil. Frozen, they’ll keep for up to one month. When you’re ready to serve, thaw them in the refrigerator for a few hours and then bring to room temperature before serving.

Reheating

I don’t recommend reheating these cupcakes in the microwave since it can make the marshmallows overly soft and the almond paste melt. Instead, if you’d like them warm, gently warm them in an oven set at 300°F (150°C) for about 5 minutes, watching carefully so everything softens just slightly without melting or becoming gooey. Let them cool down for a couple of minutes before enjoying.

FAQs

Can I use store-bought vanilla cupcakes for this recipe?

Absolutely! Using store-bought vanilla cupcakes is a great shortcut and works perfectly with this recipe. Just make sure they’re fresh and cooled properly before decorating.

What if I don’t have pâte d’amande? Can I substitute it?

If you can’t find almond paste, you can use white fondant as a substitute. It’s a bit sweeter and less nutty but offers the same smooth finish for your ghostly shapes.

How do I keep the marshmallows from sliding off the cupcakes?

The key is a good layer of slightly thick vanilla frosting, which acts like glue for the marshmallows. Press the marshmallows gently but firmly into the frosting to secure them well.

Can I prepare these cupcakes in advance?

Yes! You can bake the cupcakes and keep them in an airtight container for up to two days. I recommend assembling and decorating the marshmallow ghosts on the day you plan to serve them to keep them fresh and fluffy.

Are these cupcakes suitable for kids’ parties?

Definitely! Kids love the playful ghost shapes and the fun of eating marshmallow ghosts. Plus, the flavors are classic and kid-friendly. Just be mindful of small decorative parts with younger children.

Conclusion

I hope you’re as excited as I am to bring a little spooky sweetness to your kitchen with the Cupcakes Fantôme avec Guimauves et Pâte d’Amande Recipe. These cupcakes are a playful, delicious way to celebrate any occasion with a touch of whimsy and elegance. Trust me, once you make them, you’ll want to share these charming ghosts again and again. So grab your ingredients, and let’s bake some magic today!