So fast and easy to make. And some of my favorite tips for making them.
It's important to follow the ingredient list, and especially important to have room temperature butter and eggs to incorporate ingredients fully.
Whip up your wet ingredients and dry ingredients separately. Then add the dry into the wet.
Use a cupcake pan and fill the middle six wells and a middle side well with liners. Scoop batter evenly into the liners. Fill the empty wells with 1-2 Tbsp of water.
Bake your cupcakes and make sure that the cupcakes cool fully before adding frosting...or it can melt off.
Get your favorite piping tip into a piping bag and scoop in the frosting. Pipe it on top of cupcakes. Sprinkle with cute Halloween Sprinkles!
Keep refrigerated for up to a week or enjoy right away!