To make frosting: In a large mixing bowl, beat butter until creamy, about 2 minutes. Add confectioners' sugar ½ cup at a time, mixing well. Add salt and beat in vanilla extract; stir until smooth. Frost cupcakes.
For the decorations: Cut round slices from gumdrops about ⅛ inch thick and center on frosted cupcakes sugar-side down.
Top each gumdrop with a candy-coated chocolate piece (M&M).
For lashes, cut licorice laces in ½-inch pieces on an angle and add to cupcakes. To make bloodshot eyes, pipe lines with decorating writing gel before adding the gumdrop.
Store cupcakes in an airtight container for up to 2 days.
Notes
You can make your own mini cupcakes or use store-bought.
Store in an airtight container for up to two days.