Halloween Cupcakes

Cut cold butter into 1 tablespoon size pieces. Using the paddle attachment of a stand mixer, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter is whipped, fluffy and easily spreadable.

Add 3 cups of powdered sugar and the salt, beating into the butter until well combined, and scraping down the bowl as needed. Add 3 additional cups of powdered sugar with the vanilla extract, beating until well combined. For the remaining powdered sugar, add 1 cup at a time, and add the heavy cream if needed to help thin out the frosting, starting with 1 tablespoon and only adding the second if needed.

Once all the powdered sugar has been added, increase speed to medium-high and beat for another 2-3 minutes beating the frosting until it’s fluffy. Reduce the mixer to the lowest speed and beat for 1-2 minutes to eliminate air bubbles. Use a spatula to stir to remove any remaining air bubbles.

Divide the frosting up as needed for each color and add liquid gel colors to tint the buttercream. Add sprinkles and decorations.