Preparation Steps

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a large bowl, whisk together flour, sugar, baking soda, and salt.
• In a separate bowl, cream together softened butter, egg, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, do not overmix.
• Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
• Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
• While the cupcakes cool, prepare the frosting: In a large bowl, beat softened butter until creamy. Gradually add the powdered sugar and heavy cream, beating until smooth and fluffy. Stir in the vanilla extract.
• Once the cupcakes are completely cool, frost them generously. Use a black edible marker or black icing to draw skeleton faces (eyes, nose, mouth) on each cupcake.