1. Preheat oven to 350°
2. Line cupcake pan with cupcake liners.
3. In medium mixing bowl add the first 5 ingredients and stir together using low speed on mixer. Enough to get them nice and combined.
4. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.
5. Add eggs one at a time on low speed.
6. With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed.
7. Fold in sprinkles by hand. Careful need to make them bleed into batter too much.
8. Fill liners 2/3 full (about 1/4 cup batter) and bake for 15-20 minutes until centers are set and toothpick comes out clean.
9. Allow to cool completely before frosting.

Recipe adapted from Cookies and Cups

• 1 1/2 cups butter, at room temperature (I used salted)
• 4 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla extract (use clear if desired)

How to Make

1. In a medium mixing bowl,  whip butter on medium high speed until nearly white and very fluffy, about 7 – 8 minutes, frequently scrapping down the sides of the bowl.
2. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended.
3. Increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl.
4. Spread over cooled cupcakes (I colored mine purple first).

Recipe adapted from Cooking Classy

Graveyard Topping

I didn’t have Oreos in the house so instead of going to buy some I crushed up some Brownie Brittle. I then heavily sprinkled this eatable dirt over the freshly frosted cupcakes and stuck a plastic skeleton hand (washed in hot water first) in each cupcake.

Half went to the soccer party with the Mummy Cake pops and half were added to other cupcakes for my nephew’s birthday.