01 -
Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tray with liners.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
04 -
Add the eggs one at a time to the butter mixture, beating thoroughly after each addition. Mix in the vanilla extract.
05 -
Gradually add the dry mixture to the batter alternately with buttermilk and sour cream, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
06 -
Divide the batter evenly among the liners, filling each about two-thirds full.
07 -
Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
08 -
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack until completely cooled.
09 -
If desired, tint the white frosting with green food coloring. Once cooled, frost each cupcake evenly.
10 -
Place two candy eyeballs atop each frosted cupcake and use red gel icing to create blood-like drips around them.
11 -
Present the finished cupcakes for your Halloween celebration.