If you’re a fan of the Ghostbusters universe, then you probably remember the creepy green ghost that loved to slime people, right? Since the new Ghostbusters reboot that is not really a reboot movie is coming out soon, I thought it would be fun to whip up a little blast from the past batch of cupcakes with a ghostly theme. Today’s featured sweet? Moist and fluffy red velvet cupcakes topped with a big dollop of smooth cream cheese frosting that are beyond delicious, stuffed with edible slime, and so easy to make!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.


Red velvet cupcakes will taste like cream cheese frosting with a slightly chocolatey cupcake base. Many recipes omit the cocoa powder so the red appears brighter but a traditional red velvet cake and cupcake will have some chocolate in the batter.


Red velvet recipes will usually have buttermilk in the batter which reacts with the sodium bicarbonate to create a fluffier and lighter cake. The acid in the butter milk will react with the cocoa powder to create a slightly pink hue. Most modern recipes add red food coloring for a more vibrant base.


The easiest way to make red velvet cupcakes would be to add some red food coloring to your favorite box cake mix and then whip up some cream cheese frosting for the top. Making a cupcake from scratch is hardly more effort than whipping up some prepackaged batter so I highly recommend going the from scratch route!


Use Room Temperature Ingredients

Cold ingredients do not mix well with room temperature ingredients. As with any recipe that calls for dairy products, always be sure to take the time to bring ingredients to room temperature because it will result in a lighter, fluffier bake. 

Proper Measurements

Proper measuring of ingredients is key to perfectly baked cakes & cupcakes, especially when you are making them from scratch. Take a moment to kneel down, get face to face with your measuring cup, and measure liquids at eye level in standard liquid measuring cups.

When it comes to dry ingredients, measure by spooning the ingredient into a measuring cup or spoon, then leveling off the top with a knife or straight edge spatula.

Don’t Overmix the Batter

No matter what you will be placing into your oven, over-mixing the batter can lead to over-developing the gluten, which means your cake or cupcakes will come out dense and heavy.

The same can be pretty much said for under-mixing, making it just as bad, causing your bake to be flaky and crumbly. To ensure proper mixing, set your stand or hand mixer to the lowest setting, and only mix until the wet and dry ingredients are just combined. Don’t forget, some clumps are more than okay.

Use the Appropriate Amount of Batter in Each Cavity

To ensure your cupcakes are baked to perfection, it’s important to use the right amount of batter in each cupcake cavity. This helps prevent over-baking and under-baking and ensures batches are consistent. A general rule of thumb for standard cupcakes is to fill the pan cavities about 2/3 full, which leaves enough space for the batter to expand. 

Bake Immediately

Bake your cupcakes immediately after mixing the batter. Letting batter stand for too long can cause some of the air you’ve beaten in to escape, making for a denser cupcake.

No Peeking!

While it can be tempting, resist the urge to peek in on your cupcakes’ progress. Opening or closing the oven door before the baking time is complete can cause fragile air bubbles in the batter to burst, preventing the cupcakes from rising. Even if you are gentle with the oven door, a rush of cold air can affect the cupcakes while they are trying to set up, resulting in dense, deflated cupcakes. Try to resist the urge to peek until your cupcakes are at least 2/3 through their baking time.

How to Test if Your Cupcakes are Done

Test your cupcakes for doneness while they’re still in the oven by inserting a cake tester or wooden toothpick into the center of a few cupcakes. Your cupcakes are done when the tester or toothpick comes out with no more than a few moist crumbs clinging to it; you should see no wet batter. You can also gently press down on the cupcake and, if the cupcake bounces back leaving no dent, then they are done. If removed too early, the cupcakes will sink in the center as they cool and, if over baked, they will be dry.


  • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
  • You can make these cupcakes a day ahead. Leave covered at room temp and serve when ready. If you refrigerate the cupcakes make sure to bring bake to room temp before serving. Butter-based batters are not amazing cold.
  • If you like a less sweet buttercream try whipping up a batch of Swiss or Italian meringue buttercream! They’re both quite silky and pipe beautifully. 

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

Cupcake Troubleshooting

Why are the Baking Cups Sticking to the Cupcake?

While paper baking cups make it easy to get the cupcakes out of the pan with minimal cleanup, they can sometimes stick to the cupcake. A high sugar content recipe can cause the batter to caramelize against the baking cup (or even the pan), and a lower fat recipe tends to stick more than a batter higher in fat.

If you notice your cupcakes are sticking to the baking cups, try placing a deep baking pan filled with water on the bottom rack of your oven. This added moisture my help prevent sticking.  A cupcake is also more likely to stick to the baking cup if it has not cooled completely before trying to unwrap it.

Why are the Baking Cups Pulling Away from the Cupcake?

Baking cups tend to pull away when the cupcake is super-moist or under-baked. They may also start to detach if the cupcakes are not cooled completely before transferring them to a storage container.

How to Store Cupcakes

Cupcakes are at their best within the first 2 days of baking. While they can last up to 5 days at room temperature in an airtight container, they will start to dry out after 3-4 days.

Be sure to let the cupcakes cool completely. Packing un-iced cupcakes while still warm can create sticky tops, making it more difficult to get the icing to stick when you are ready to frost them. This can also cause the baking cup to start peeling away from the side of the cupcake.

Choose an airtight container that is tall enough, so the container lid doesn’t touch the icing. Typically, the container can be left out at room temperature; however, if you are experiencing hot and humid weather that is causing the icing to melt or if the cupcakes are filled or decorated with something that requires refrigeration (like lemon curd or a meringue buttercream), you can store them in the refrigerator. If you must refrigerate your cupcakes, bring them back to room temperature before serving.

Freezing Baked Cupcakes

Un-iced cupcakes can be frozen for up to 3 months. Be sure the cupcakes are completely cooled to room temperature before freezing to avoid condensation forming, which can result in soggy cupcakes when it’s time to defrost them.

While simply placing the cupcakes in an airtight container is enough, individually wrapping each cupcake before placing them in the airtight container will better help preserve the freshness and taste. After removing them from the freezer, let them defrost uncovered to prevent the tops from getting sticky.

What I Use To Make Red Velvet Cupcakes

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Ghostbusters (Red Velvet) Ectoplasm Cupcakes

Ghostbusters (Red Velvet) Ectoplasm Cupcakes

Yield: 1 Dozen
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 35 minutes


  • 1 stick butter, melted
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup white sugar
  • 2 eggs at room temperature
  • 1 egg yolk at room temperature
  • 1 cup all purpose flour
  • 1/4 cornstarch
  • 2 & 1/2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1/2 cup buttermilk at room temperature
  • 1/2 cup sour cream at room temperature
  • 1 tablespoon of red food gel color
  • edible slime
  • 8 ounces cream cheese at room temperature
  • 1/2 stick butter at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar, sifted
  • 1 tablespoon heavy cream


  1. Preheat oven to 350 degrees.
  2. Make your edible slime per packaged instructions. You can also substitute edible slime for green lime Jell-O.


  1. Place butter in a large heatproof mixing bowl and melt, heating your butter in 30 second increments, stirring in between.
  2. Add in the oil and vanilla and blend smooth on a low speed with your hand mixer.
  3. Add in the sugar and beat in until well combined on that same low speed.
  4. Add in the eggs and egg yolk, one at a time, beating well after each addition.
  5. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine on a low speed with your hand mixer before increasing to a medium speed to beat them into the mixture, until just combined.
  6. Blend in the white vinegar and buttermilk and blend until smooth.
  7. Fold in the sour cream.
  8. Finally, add in your red food gel color, blending the mixture just until combined.
  9. Divide the batter among the lined cupcake wells, filling each 2/3 of the way full.
  10. Bake for 18-20 minutes, or until your cake taster or toothpick comes out clean and allow to cool completely.

Cream Cheese Frosting

  1. In a large bowl beat your cream cheese, butter, and vanilla on medium-high speed until completely smooth with your hand mixer gradually increasing your speed; about 3 minutes.
  2. Reduce the speed to low and gradually add the sifted powdered sugar and salt.
  3. Once all of the sugar has been added, add in your heavy cream and beat on high-speed for 1-2 minutes to reach max fluffiness.


  1. Once the cupcakes have completely cooled, core each cupcake.
  2. Fill each cupcake with edible slime.
  3. Spread the frosting over each cupcake or use a piping bag to pipe it into decorative swirls and enjoy!


  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & cream cheese smoothly.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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