Easy Candy Corn Cupcakes
Sweet, soft cupcakes with a vanilla scent and buttery crumb, topped with dreamy frosting—these candy corn cupcakes are pure fall fun. With layers of cheerful yellow and orange, they're a whimsical nod to Halloween that's delicious for kids and adults alike.
12
cupcakes
Ingredients
Cupcakes
- 1 1/2 cups (187 g) all-purpose flour scooped and leveled
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1.25 g) baking soda
- 1/4 tsp (1.5 g) salt
- 1/2 cup (113 g) unsalted butter cut into pieces
- 1/2 cup (120 ml) whole milk
- 2 large eggs room temperature
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp (7 ml) vanilla extract preferably pure vanilla
- 2 tbsp (30 ml) vegetable oil
- yellow gel food coloring to color batter
- orange gel food coloring to color batter
Frosting & Topping
- 1/2 cup (113 g) unsalted butter room temperature
- 2 cups (240 g) powdered sugar plus more as needed
- 2-3 tbsp (30-45 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- pinch salt
- candy corn for decorating, optional
- festive sprinkles optional
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Whisk
- Microwave-safe bowl
- Rubber spatula
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a microwave-safe bowl, combine butter and milk. Microwave in 20-second bursts, stirring in between, until the butter is melted and mixture is warm (but not boiling). Set aside.
- In a large bowl, use an electric mixer to beat the eggs on medium until foamy. Slowly add sugar and continue beating until pale and thick (about 2-3 minutes).
- Add the dry ingredients to the egg mixture in three parts, gently folding with a rubber spatula after each addition until just combined. Do not overmix.
- In a separate bowl, whisk together the warm milk-butter mixture, vanilla, and vegetable oil.
- Tempering: Add a spoonful of the batter into the milk mixture and whisk well. Then pour the milk mixture back into the batter, folding gently until incorporated and smooth.
- Divide the batter evenly into two bowls. Tint one bowl yellow and one orange using gel food coloring, adding a little at a time until the colors are vivid.
- Spoon a tablespoon of yellow batter into each cupcake liner, smoothing it to cover the bottom. Top with a spoonful of orange batter, gently spreading to cover yellow. Liners should be about 2/3 full.
- Bake cupcakes for 20 to 25 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- To make the frosting: Beat butter until pale and fluffy. Gradually add powdered sugar, beating on low. Mix in vanilla, a pinch of salt, and 2 tbsp cream. Add more cream or sugar as needed for spreadable consistency.
- Once cupcakes are completely cool, frost generously, then top with candy corn and sprinkles if desired.
Notes
Store frosted cupcakes in an airtight container at room temperature for up to 2 days. Unfrosted cupcakes can be frozen, tightly wrapped, for up to 1 month. Thaw before frosting.
Try swapping vanilla frosting for cream cheese or adding spices for twists. See recipe post for more variations and storage tips.
Try swapping vanilla frosting for cream cheese or adding spices for twists. See recipe post for more variations and storage tips.
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 132mg | Potassium: 55mg | Sugar: 23g | Vitamin A: 350IU | Calcium: 50mg | Iron: 0.9mg