Step-by-Step Instructions

• Preheat the oven to 325°F (163°C) and line a cupcake tin with white cupcake liners.
• Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
• Mix hot water, vanilla, milk, vegetable oil, and eggs in a separate bowl, then blend with dry ingredients until smooth.
• Fill each lined cupcake cavity ½ to ⅔ full with the batter.
• Bake for 15–20 minutes until a toothpick comes out clean.
• Cool the cupcakes on a wire rack for about 10 minutes before transferring them out of the tin.
• Beat softened butter and vegetable shortening until light and fluffy.
• Combine pumpkin spice, vanilla, salt, and hot water; let sit for 2–3 minutes.
• Add half of the powdered sugar and water mixture to the butter mixture and blend until fluffy.
• Add the remaining powdered sugar and beat until well combined, then mix in green food coloring.
• Transfer the frosting into a piping bag fitted with a round tip.
• Pipe frosting onto cooled cupcakes in a cylindrical shape.
• Dip frosted cupcakes into chocolate sprinkles for added texture.
• Insert broken pretzel rods into the frosting for bolts.
• Place candy eyes on each cupcake to finish the decoration.
• Refrigerate the cupcakes for at least 30 minutes before serving.
• Store covered in the refrigerator for up to 3 days or freeze un-frosted for up to 2 months.