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.