Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

Whisk together the flour, baking powder, and salt in a medium bowl.

Beat the softened butter and sugar for 2–3 minutes, until pale and fluffy. Add the eggs one at a time, then beat in the vanilla.

Add the dry ingredients in two or three additions, alternating with the milk. Mix only until the batter comes together.

Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean.

Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack and cool completely.

Beat the butter for the frosting until smooth. Gradually add the powdered sugar, then mix in the vanilla, salt, and enough milk or cream to create smooth, pipeable buttercream.

Pipe or spread white frosting over each cooled cupcake. Add one large candy eye to each cupcake, or create an eye with a white fondant circle and black decorating gel.

Pipe thin red gel lines outward from each eye to create a bloodshot effect. Add black gel pupils or extra details if desired.