Spooktacularly Simple Halloween Cupcakes

Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.

Whisk together flour, baking powder, and salt in a medium bowl.

In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

Gradually add dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix!

Fill cupcake liners about ⅔ full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.

Beat softened butter until smooth and creamy. Gradually add powdered sugar, alternating with milk, until light and fluffy. Stir in vanilla extract.

Divide frosting into separate bowls and tint with gel food coloring to desired Halloween shades.

Frost cooled cupcakes. Use mini chocolate chips for eyes, licorice laces for spider legs, raspberry jam for blood splatters, and sprinkles for extra spookiness!

Chill decorated cupcakes for a few minutes to help the frosting set (optional).