Spooky Good Halloween Mummy Muffins Perfect for a Ghouls Delight

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined (do not overmix).
6. Fill each muffin cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
10. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract.
11. Add milk, one tablespoon at a time, until the frosting reaches your desired piping consistency.
12. Fill a piping bag fitted with a round tip (or a Ziploc bag with a corner snipped off) with the cream cheese frosting. Pipe horizontal lines across each muffin, slightly overlapping, to create a bandage effect.
13. Gently press two candy eyes onto each muffin.
14. Refrigerate for 15 minutes to set the frosting (optional).