Candy Corn Cupcake Recipe
Enjoy the sweetness of fall with this candy corn cupcake recipe. Moist vanilla base, tri-layered hues, and candy corn topping for a festive treat!
There are so many things to love about fall. Cozy sweaters, pumpkin spice everything, the leaves changing color, and (drum roll please!) Halloween!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Halloween brings out the kid in me, though to be honest, I don’t think it takes much for that!
If you have followed me for any length of time, you know that I also love holiday themed food. Today’s recipe for deliciously fluffy cupcakes, iced in candy corn colors, gives new life to the classic Halloween candy.
Looking for more Halloween fun food ideas?! Check out…
These cute Halloween cupcakes are perfect for a party or for sharing with classmates. I also love to serve them for dessert for our annual Hocus Pocus movie night.
Cupcake details
Yield: 12 cupcakes
Prep Time: 30 minutes
Bake Time: 25 minutes
Idle Time: 30 minutes
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Supplies
- 12-Cupcake Pan
- Cupcake Liners
- 2 Piping Tips – Large Round & Large Star Tip
- 2 Piping Bags
Ingredients
Cupcakes:
- White granulated sugar
- Vegetable oil
- Eggs
- Pure vanilla extract
- Sour cream
- All-purpose flour
- Baking powder
- Milk
- Yellow food dye
Marshmallow Frosting:
- Egg whites
- White granulated sugar
- Vanilla extract
- Marshmallow fluff
- Orange food dye
Topping:
- Candy Corn
Instructions
- Heat oven to 350 degrees F. Prepare a cupcake pan with liners.
2. In a large bowl or the bowl of a stand mixer, add the sugar, oil, eggs, and vanilla extract. Whisk everything together until combined.
3. Then add the sour cream and whisk again until thoroughly mixed.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Alternately, add half of the dry ingredients to the wet ingredients, then half of the milk, mixing in between each addition and scraping the sides of the bowl as needed.
6. When all the dry ingredients and milk have been added to the cupcake batter, add the yellow food dye. Mix until no streaks of yellow are left.
7. Use a glass measuring cup to pour the batter into each cupcake liner. Fill each cupcake well ¾ of the way full.
8. Place in the oven and bake for 23-25 minutes or until a toothpick inserted comes out clean.
9. While the cupcakes are baking, make the marshmallow frosting.
10. Use a double-boiler method. Place water in a pot over the stove and simmer. Put a heat proof bowl on top of the pot.
11. Add the egg whites and sugar to the bowl. Continuously whisk over the heat until the sugar has dissolved in the egg whites. This will take about 5 minutes.
12. Remove the egg white mixture from the heat. Use a hand mixer or stand mixer fitted with the whisk attachment to whisk the mixture together until it is white and fluffy and peaks form.
13. Add the marshmallow fluff and vanilla extract. Mix on high speed again until stiff peaks form.
14. Take ¼ of the marshmallow frosting and set aside. Add the orange food coloring to the rest and fold together until no orange streaks are left.
15. Place the orange frosting in a piping bag fitted with a star tip.
16. Place the white frosting in a piping bag fitted with a round tip.
17. Once the cupcakes are done, let them cool on a wire rack for 30 minutes before frosting.
18. Create a first layer of orange frosting with the star tip, then add a round top of white frosting on top. Repeat for the rest of the cupcakes.
19. Place a piece of candy corn in the center of each cupcake to finish.
Tips & Tricks
- I prefer using gel food coloring over the liquid kind. It provides a more vibrant color with less product.
- Use a box of white cake mix to make the cupcakes, instead of making them from scratch.
- Make chocolate cupcakes. Divide the frosting into three separate bowls, instead of two. Use yellow frosting for the first layer, then orange and white.
- You can make a cream cheese or buttercream frosting, if you prefer it to the marshmallow flavor.
- Store leftovers in an airtight container or covered with plastic wrap.
Whether you share these cute candy corn cupcakes with friends or just enjoy them with your family, I know you will love them! For more sweet Halloween treats, check out these poison apples, Halloween “hand” pies, or these Halloween sugar cookies.
If you are looking for a savory option instead, how about this creepy Halloween cheese ball, Halloween tomato soup, or Halloween eyeball spaghetti?
If you love this candy corn cupcake recipe, please give it a five star review and help me share it on Facebook or Pinterest.
Recipe card
Candy Corn Cupcake Recipe
Ingredients
- Cupcakes:
- 1 cup white granulated sugar
- ¼ cup vegetable oil
- 2 eggs
- ½ Tbsp pure vanilla extract
- ¼ cup sour cream
- 1 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup + 2 Tbsp milk
- Yellow food dye
- Marshmallow Frosting:
- 2 egg whites
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- ¼ cup marshmallow fluff
- Orange food dye
- Topping:
- Candy Corn
Instructions
- Heat oven to 350 degrees F. Prepare a cupcake pan with liners.
- In a large bowl or the bowl of a stand mixer, add the sugar, oil, eggs, and vanilla extract. Whisk everything together until combined.
- Then add the sour cream and whisk again until thoroughly mixed.
- In a separate bowl, combine the flour, baking powder, and salt.
- Alternately, add half of the dry ingredients to the wet ingredients, then half of the milk, mixing in between each addition and scraping the sides of the bowl as needed.
- When all the dry ingredients and milk have been added to the cupcake batter, add the yellow food dye. Mix until no streaks of yellow are left.
- Use a glass measuring cup to pour the batter into each cupcake liner. Fill each cupcake well ¾ of the way full.
Place in the oven and bake for 23-25 minutes or until a toothpick inserted comes out clean. - While the cupcakes are baking, make the marshmallow frosting.
- Use a double-boiler method. Place water in a pot over the stove and simmer. Put a heat proof bowl on top of the pot.
- Add the egg whites and sugar to the bowl. Continuously whisk over the heat until the sugar has dissolved in the egg whites. This will take about 5 minutes.
- Remove the egg white mixture from the heat. Use a hand mixer or stand mixer fitted with the whisk attachment to whisk the mixture together until it is white and fluffy and peaks form.
- Add the marshmallow fluff and vanilla extract. Mix on high speed again until stiff peaks form.
Take ¼ of the marshmallow frosting and set aside. Add the orange food coloring to the rest and fold together until no orange streaks are left. - Place the orange frosting in a piping bag fitted with a star tip.
- Place the white frosting in a piping bag fitted with a round tip.
- Once the cupcakes are done, let them cool on a wire rack for 30 minutes before frosting.
- Create a first layer of orange frosting with the star tip, then add a round top of white frosting on top. Repeat for the rest of the cupcakes.
- Place a piece of candy corn in the center of each cupcake to finish.
Notes
- I prefer using gel food coloring over the liquid kind. It provides a more vibrant color with less product.
- Use a box of white cake mix to make the cupcakes, instead of making them from scratch.
- Make chocolate cupcakes. Divide the frosting into three separate bowls, instead of two. Use yellow frosting for the first layer, then orange and white.
- You can make a cream cheese or buttercream frosting, if you prefer it to the marshmallow flavor.
- Store leftovers in an airtight container or covered with plastic wrap.
Nutrition
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