1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a bowl, whisk together flour, baking powder, and salt and set aside.

3. Beat 1/2 cup softened butter and sugar until light and fluffy, about 2–3 minutes.

4. Add eggs one at a time, then mix in vanilla extract until smooth.

5. Alternate adding dry ingredients and milk in batches until batter is smooth.

6. Fill liners three quarters full and bake for 18–20 minutes until a toothpick comes out clean.

7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For frosting, beat 1 cup softened butter until creamy, then gradually add powdered sugar.

9. Mix in vanilla extract, heavy cream, and white food coloring until fluffy.

10. Fill a piping bag with frosting, using a flat nozzle to pipe overlapping bandage strips.

11. Leave gaps and press candy eyeballs into the frosting.

12. Optionally dust with edible glitter for a spooky shimmer.