Caramel Swirl Silly Pumpkin Cupcakes

Directions

1. Heat your oven to 350°F and place paper liners in a muffin tin.
2. In a large bowl, cream the softened butter with the sugar until light and fluffy.
3. Beat in the egg until fully incorporated.
4. Mix in the pumpkin puree and 1 teaspoon of vanilla extract, blending well.
5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
6. Add half of the dry mixture to the butter mixture and stir until combined.
7. Pour in the milk and mix until the batter is smooth.
8. Add the remaining dry ingredients and mix just until no flour streaks remain.
9. Spoon the batter into the prepared liners, filling each about three-quarters full.
10. Drop a tablespoon of the pumpkin spice caramel dip onto each cupcake, then gently swirl it into the batter using a butter knife.
11. Bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
12. Remove from the oven and let the cupcakes cool completely on a wire rack.
13. For the frosting, beat the remaining 2 sticks of softened butter until smooth, then gradually add the powdered sugar, ½ cup at a time, beating well after each addition.
14. Add 1 teaspoon of vanilla extract, 2 teaspoons of milk, and enough orange food coloring to reach your desired shade, then beat until the frosting is smooth and fluffy.
15. Frost each cooled cupcake generously with the orange buttercream.
16. Decorate with candy eyeballs, Halloween sprinkles for hair, and use black sparkly gel icing to draw silly noses and mouths.