Preheat the oven to 350 degrees.

Line a muffin tin with 12 cupcake liners and set aside.

In a large bowl cream together the butter and sugar. Add in the eggs and beat until combined. Stir in the vanilla.

In a medium bowl combine the flour, baking powder, and salt. Mix well.

Add half the flour mixture to the butter mixture and mix well.

Pour the milk into the bowl with the butter and mix until well combined.

Add the remaining flour and mix until just combined.

Divide the mixture between the muffin cups and bake for 22-24 minutes.

Remove from oven and cool completely on a wire rack.

Using a sharp knife cut a inch inch circle out of the top of each cupcake and pull out a bit of the cupcake. Save the top of the circle.

In a small dish combine half the candy eyes, half the Midi Lime Green, the Halloween sprinkles, and the ghost candies. Mix well.

Pour a teaspoon or 2 of the mixture into each cupcake hole and then top with the cupcake circle.

To make the frosting beat the butter in a large bowl on medium speed until smooth.

Add in the powdered sugar a half cup at a time, mixing after each addition, until well combined.

Add the milk and vanilla and beat on high speed until desired consistency is reached.

Pipe the frosting onto the cupcakes then top with the Midi Lime Green and some of the candy eyeballs.