Candy Corn Cupcakes are a delightfully decorative treat for your next Halloween party!
So this is the first year since I’ve moved out of my parents house that I might have Trick or Treaters and I’m not entirely sure how I feel about that. I’m not a big fan of answering the door when it’s the UPS man delivering something for me. However, I do know that Z will not be a fan of repeated knocks on the door. He gets upset when someone knocks on my neighbors door. Silly pup!
Thankfully, we are on the third floor and there’s a rather nice subdivision behind the apartment complex, so I’m counting on very few Trick or Treaters. We will see later tonight. In the meantime here is a super cute, super quick, and super easy idea for a Halloween treat. Candy Corn Cupcakes!
To make these delicious treats, you’ll need white or yellow cupcakes, some buttercream frosting, and Wilton Gel Color in yellow and orange (oops, almost spelled ‘organ’ there instead. That’s a whole other kind of Halloween post). You can use a box cake mix for these cupcakes or try out the recipe I used below.
When dying the batter, you’ll want a little more than half of the batter to be orange. The orange portion of the candy corn is usually the longest so you want just a touch more orange than yellow.
Start with the yellow batter as the bottom layer. I used my small cookie dough scoop to scoop the batter into the cupcake liners. Once all the yellow is divided between the liners shake the muffin pan slightly to spread the batter around the whole liner. Then separate the orange batter into the liners on top of the yellow. Once that cupcakes are baked top with a swirl of white buttercream frosting to complete the Candy Corn Cupcake!
What are your plans for Halloween this year?
Candy Corn Cupcakes
- 1 Cup Butter softened
- 1 1/2 Cups Granulated Sugar
- 3 Large Eggs
- 1 1/2 tsp Vanilla Extract
- 2 3/4 Cups All Purpose Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 Cup Milk
- 1 Cup Butter softened
- 1 tsp Vanilla Extract
- 7 Cups Powdered Sugar
- 2-3 Tbs Milk
Make The Cupcake
Preheat the oven to 350° and place cupcake liners in two muffin pans.
In a stand mixer or large mixing bowl, cream the butter until smooth. Add the sugar ½ cup at a time. Continue to beat for an additional two minutes. Add the eggs one at a time, beating well after each addition. In a separate medium mixing bowl, whisk together the flour, baking powder, and salt. Starting and ending with the flour mixture, alternate adding the milk and flour mixture to the large mixing bowl, mixing well after each addition.
Divide batter among cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
In a mixing bowl or stand mixer beat together the butter and vanilla. Slowly add in powdered sugar 1/2 cup at a time. Add just enough milk to make the frosting pipe-able.
Using a piping bag and the Wilton 1A tip, carefully swirl the frosting on the cupcakes.