Make a spooky treat

What can I use if I can't find candy eyes, a butter knife, or a small bowl?

If candy eyes are unavailable, press chocolate chips, mini M&Ms, or small raisins into the frosting (step 7), use a spoon or plastic spreader instead of a butter knife for spreading (step 6), and scoop frosting into a clean cup or ramekin if you don't have a small bowl (step 5).

The frosting is tearing the cupcake top or the candy eyes keep sliding off—how do I fix that?

If the frosting is too stiff or tearing the cupcake during spreading (step 6), soften it with a teaspoon of milk or microwave the bowl for 5–10 seconds and stir, then press candy eyes gently into slightly tacky frosting (step 7) and wipe excess from the plate (step 9) to keep things neat.

How can I adapt this activity for a 3-year-old, an 6-year-old, or a 10-year-old?

For a 3-year-old, have an adult handle steps 4 and 8 and let them press pre-scooped frosting and large candies in place (steps 5–7); for a 6-year-old, supervise while they spread frosting with a butter knife and add sprinkles (steps 6–7); and for a 10-year-old, let them mix colors into the frosting, design detailed faces, and photograph their cupcakes for DIY.org (step 10).

What are some fun ways to make the spooky cupcakes more creative or personalized?

Make colored frosting by adding a drop of food coloring to the bowl (step 5), use piping bags or a zip-top bag with a snipped corner instead of a butter knife (step 6) to create details, swap sprinkles for crushed cookies or edible glitter (step 8), and encourage kids to name their creations and post photos on DIY.org (step 10).