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!

Candy Corn Cupcake Recipe

There are so many things to love about fall. Cozy sweaters, pumpkin spice everything, the leaves changing color, and (drum roll please!) Halloween!

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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…

Candy Corn Cupcake Recipe

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.

Candy Corn Cupcakes

Cupcake details

Yield: 12 cupcakes

Prep Time: 30 minutes

Bake Time: 25 minutes

Idle Time: 30 minutes

Candy Corn Cupcake Recipe

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Supplies

Candy Corn Cupcake Ingredients

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

  1. Heat oven to 350 degrees F. Prepare a cupcake pan with liners.
Candy Corn Cupcake Batter Process

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.

Candy Corn Cupcake Batter

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.

Candy Corn Cupcakes Baked

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.

Candy Corn Cupcake Batter Process

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.

Candy Corn Cupcake Orange Frosting

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.

Candy Corn Cupcake 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.

Candy Corn Cupcake Frosting

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.
Candy Corn Cupcakes

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.

Candy Corn Cupcakes

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

Candy Corn Cupcake Recipe

Yield: 12
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 25 minutes

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!

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

  1. 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.
    Place in the oven and bake for 23-25 minutes or until a toothpick inserted comes out clean.
  8. While the cupcakes are baking, make the marshmallow frosting.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Place the orange frosting in a piping bag fitted with a star tip.
  14. Place the white frosting in a piping bag fitted with a round tip.
  15. Once the cupcakes are done, let them cool on a wire rack for 30 minutes before frosting.
  16. 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.
  17. Place a piece of candy corn in the center of each cupcake to finish.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 185mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 3g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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