Candy Corn Cupcakes with Vanilla Bean Buttercream Frosting

It’s that time of year! Halloween! I cannot believe that the holidays are here. It is insane to me! These cupcakes are so cute and festive, yet so easy. They are just from a box, the Pillsbury Halloween orange and black funfetti with the colored vanilla bean buttercream.

Vanilla Bean Buttercream
Recipe source: With Sprinkles on Top

1/2 cup shortening
1/2 cup softened butter
1 teaspoon vanilla extract (or split a vanilla bean lengthwise and scrape out the seeds)
4 cups powdered sugar
2 tablespoons milk

In a large bowl, beat the shortening and the butter with an electric mixer on high speed for 30 seconds. Add the vanilla extract (or seeds) to the butter mixture. Gradually add the 4 cups of powdered sugar, 1 cup at a time, beating well on medium speed, scraping sides and bottom of bowl often. When all the sugar is mixed in, the frosting will appear to be very dry. Add 2 tablespoons milk and beat at medium speed until light and fluffy.