Cupcakes:

Preheat oven to 350° F. Line muffin pans with paper baking cups. In a large bowl, whisk flour, pudding mix and baking powder. In a separate bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each. Add vanilla. Add flour mixture, alternating with milk, beginning and ending with flour mixture. Mix until just blended.

Divide batter evenly among the pans. Bake 15 to 20 minutes or until inserted toothpick comes out clean. Let cool in the pan for 10 minutes, then cool on a wire cooling rack.

Frosting:

Beat powdered sugar, butter, milk and vanilla until smooth. If desired, add more milk until frosting is spreading consistency. Divide frosting evenly into three bowls. Using food coloring, make one bowl yellow, one bowl orange and leave one white. Using a piping bag without a tip, pipe yellow frosting on the cupcake, then orange, then white to create the look of candy corn.