Halloween Cupcakes

1 Heat the oven and prepare a cupcake pan Preheat your oven to 350 °F. Line a cupcake pan with paper liners.

2 Cream together the butter and sugar 4 min In the bowl of a stand mixer fitted with a paddle attachment, add 1 cup softened butter and 1 cup sugar. Cream together the butter and sugar for 4 minutes, scraping down the sides of the bowl as needed, or until light and fluffy.

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3 Mix the dry ingredients 1 min In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.

4 Mix the milk and sour cream 1 min In a measuring cup, measure out ½ cup milk and add in 2 tablespoons sour cream. Whisk together until fully combined. Set aside.

5 Add the eggs 2 min Once the butter and sugar are light and fluffy, add in 2 eggs, one at a time, mixing well after each addition.

6 Add vanilla extract 1 min Beat in 1 ¼ teaspoons vanilla extract.

7 Prepare the batter 2 min To the butter mixture, add ⅓ of the dry ingredients and mix until combined. Then pour in ⅓ of the milk mixture and mix on low until just combined. Continue the process, alternating the dry and wet ingredients, until all of the flour and milk mixtures are incorporated. Scrape down the sides of the bowl as needed.

8 Transfer the batter to the cupcake pan 2 min Scoop the batter into the lined cupcake pan, filling each liner ½ way full.

9 Bake 25 min Bake the cupcakes for 22 to 25 minutes or until a skewer inserted into the center of a cupcake comes out clean.

10 Cool 25 min Remove the pan from the oven. Allow the cupcakes to stand 5 minutes in the pan and then transfer them to a wire cooling rack to cool completely.

11 Make the frosting: Beat the butter 5 min In a mixing bowl of the stand mixer fitted with the paddle attachment, add 1 cup softened butter and mix until smooth, light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

12 Add the powdered sugar 4 min With the mixer running on the lowest setting, slowly add in 3 cups powdered sugar, a cup at a time, stopping to scrape the bowl as needed. Once all of the powdered sugar is added, turn the mixer speed up to the next setting and mix for 1 minute.

13 Add vanilla and cream 1 min Stop the mixer, scrape the bowl and add in 1 ½ teaspoons vanilla extract and 2 tablespoons heavy cream. Mix well to combine.

14 Frost 10 min Once the cupcakes are completely cooled, they are ready to be frosted. Fill a piping bag fitted with a large (1M Wilton) open star piping tip. Working with one cupcake at a time, pipe the frosting onto each cupcake. Decorate with sprinkles.

15 Serve Store the cupcakes in an airtight container in the refrigerator. Serve and enjoy!