• Preheat oven to 350 degrees.
• Prepare cupcake batter according to the instructions on the box.
• Line a cupcake/muffin pan with paper baking cups.
• Roll aluminum foil into small balls.
• Add 2 Tbsp. (medium cookie scoop) of cupcake batter to each baking cup.

  IMPORTANT: DO NOT OVERFILL THE BAKING CUPS! Normally you'd need to fill the baking cup 2/3 with batter. Not for these. Use half the batter that you'd normally use, which is about 2 Tbsp or a medium-sized cookie scoop.
• Position the foil balls around between the metal from the pan and the cupcake liner. Two at the top, and two near the center to create a head and arms.
• Bake cupcakes for 16-18 minutes. Let cupcakes cool in the pan for 10-15 minutes before transferring to a wire cooling rack. This will help them keep their shape while they cool.
• Cool completely.

Frosting

• Beat butter with an electric mixer until smooth.

  Add half of the powdered sugar and mix until smooth. Add remaining powdered sugar and beat.
• Beat in vanilla. Add milk, 1 tablespoon at a time until the desired consistency is reached.
• Add a frosting tip to a frosting bag and fill it with buttercream.
• Frost cupcakes then smooth with a butter knife or cake spatula (watch my video to see how I do this).
• Add candy eyes and mouth.