BOO-Berry Ghost Muffins with Scream Cheese Icing Recipe

Spooky BOO-berry ghost muffins with tangy scream cheese icing. Fun to make, bursting with blueberries, and perfect for Halloween treats.

I'm one of those people who take Halloween seriously. Not only do I make sure my kids get the costumes they want, as accurate as I can make them, but I spend so much time on the food and drinks too. These BOO-berry ghost muffins with scream cheese icing are exactly the kind of project I get excited about because not only do they fit the theme, they look adorable, and taste even better

The muffins are soft and bursting with blueberry flavor, while the icing on top is thick, tangy, and smooth with just the right amount of sweetness. The ghost shapes come from using aluminum foil balls around the liners while baking, which creates these wavy tops that look spooky once you pipe on the white icing and add little gel faces. The kids love helping me pipe the ghost faces and they actually do a pretty good job making them.

I make these every Halloween because it's easy and fun to decorate. I can make the muffins earlier in the day and decorate them a few hours before the guests come over. My daughter is always so proud of her "ghosties" and makes sure to give my husband and me muffins that she made. 

Ingredients

The secret to these BOO-berry ghost muffins is using your favorite blueberry muffin mix as the base, which saves you time and makes sure you'll love the flavor. You can use a boxed mix or make them from scratch if you have a go-to recipe.

The real star here is the cream cheese icing made with room temperature cream cheese and butter that creates this smooth, tangy sweetness on top. Powdered sugar gives it that thick, pipeable texture, while clear vanilla extract keeps the icing bright white so your ghosts actually look like ghosts. Make sure to have your edible gel ready, especially black, ready too.

Step-by-step Instructions

These BOO-berry Ghost Muffins with SCREAM Cheese Icing are the perfect spooky treat for Halloween. Here's how you can make them step by step!

Prepare the Aluminum Foil

Cut the foil

Start by cutting or tearing your aluminum foil into approximately 3½ to 4-inch squares. You’ll need 3 balls per muffin and there are 12 squares in total.

Form foil balls

Roll each foil square tightly into a small ball. This will help shape the muffin tops into cute ghost-like forms during baking.

Make the Muffins

Preheat the oven

Prepare the muffin batter

Follow the instructions on your muffin mix or recipe to prepare the muffin batter.

Place cupcake liners

Line the muffin pan wells with cupcake liners. This makes removing the muffins easier once they’re baked.

Fill the cupcake liners

Spoon the muffin batter into the liners, filling each about halfway.

Add the foil balls

Place four of the foil balls between the sides of each cupcake liner and the muffin pan’s walls, creating a “cross” shape around each liner. This will help the muffins rise evenly and form the ghost shape during baking.

Bake the muffins

Place the pan in the oven and bake according to the package or recipe directions. Your muffins are done when they are golden brown on top, and a toothpick inserted in the center comes out clean.

Cool the muffins

Once done, carefully remove the muffins from the oven. Let the pan sit on a wire rack for about 5 minutes. Then, gently remove the muffins from the pan and place them on the wire rack to cool completely, which should take 30 to 60 minutes.

Make the SCREAM Cheese Frosting

Cream butter and cream cheese

Set your oven to the temperature specified on your muffin mix package or recipe. This step ensures that your muffins bake evenly.

In a bowl, cream together the room temperature butter and cream cheese on low speed until they’re fully blended and smooth.

Add powdered sugar

Gradually add powdered sugar, a little at a time. Make sure each addition is completely incorporated before adding more. This helps avoid a sugary mess!

Add flavor

Once all the sugar is mixed in, add vanilla and salt to the frosting. Continue blending on low for 5-6 minutes until the mixture is completely smooth and creamy.

Decorate the Ghost Muffins

Prepare the piping bag

Fill a piping bag fitted with a medium round tip with the cream cheese icing. A helpful tip: Place the piping bag in a tall cup, fold the edges over the rim like you’re cuffing a sock, and then fill the bag with icing. Twist the top of the bag closed when you’re done.

If you don’t have a piping bag, you can use a ziplock bag. Simply cut a small hole in one of the corners of the bag to pipe the icing.

Pipe the icing

Pipe the cream cheese icing onto each muffin, following the ghost-like shape formed by the foil balls. You can also use a spatula to spread the icing if you prefer.

Smooth the icing

Once piped on, use a spatula to smooth and reshape the icing as needed. The frosting will harden slightly as it sets, making it easier to shape and form the ghost appearance.

Add eyes and mouths

Use black decorating gel to create eyes and mouths on each muffin to give your ghosts some personality.

Serve and Enjoy

Once the muffins are decorated, they’re ready to serve! Perfect for Halloween parties or a fun fall treat. Enjoy the spooky, sweet goodness!

Storage

Store the finished muffins in an airtight container in the refrigerator for up to 5 days; remove them 30-60 minutes before serving to bring them to room temperature for the best texture. You can also freeze them in an airtight container for up to 3 months; simply thaw in the refrigerator overnight or at room temperature for 60-90 minutes. If you're making the icing ahead of time, store it in the fridge for up to 1 week. Before using, let it come to room temperature (about 1 hour) and stir until smooth.