Go Back
–+ servings
Candy Corn Cupcakes

Candy Corn Cupcakes

Yield: 6 cupcakes
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
These simple vanilla cupcakes can easily be dressed up to resemble the layers of candy corn goodness!

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup 1 stick unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup milk
  • Yellow food coloring
  • Red food coloring
  • Yellow nonpareils, for garnish
  • Orange nonpareils, for garnish
  • Candy corn, for garnish

For the vanilla buttercream frosting

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, baking powder and salt.
  • In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
  • Divide batter in half; tint one batch yellow with yellow food coloring and tint second batch orange by combining yellow and red food coloring.
  • Scoop a spoonful of yellow batter evenly into the muffin tray. Top with orange batter to completely cover yellow batter. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean.
  • Remove from oven and cool completely on a wire rack before frosting.
  • In bowl of an electric mixer fitted with paddle attachment, beat butter and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With mixer on low speed, add milk and vanilla, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with nonpareils and candy corn, if desired.