Candy Corn Cupcakes

Candy Corn Cupcakes

Looking for an easy and ALSO delicious Halloween treat...? 

Never fear, candy corn haters - these cupcakes just LOOK like cand corn! 😉 

I still love candy corn - even as a grown adult - but I realize I'm in the minority on this one. So these cupcakes just taste like vanilla cake with cream cheese frosting. Can't go too far wrong with that combo! 

These rich vanilla cupcakes are easy to color and swirl, and you honestly could skip the ‘color the cupcake batter’ bit! The orange/yellow/white frosting is easy to add with a few piping bags, and the sprinkles add a fun pop of extra color and sparkle!

(If you're really in a pinch for time, feel free to make OR buy your cupcakes / frosting – no wrong approaches here!) 
Recipes + supply links below! 

FAQs - 

“What's the best way to store these cupcakes?”
  • Before serving, I like to store cupcakes in a cupcake carrier or sealable container. If using a container (like Tupperware etc) I often put a layer of plastic wrap over the top between the container and lid for a better seal.

  • Cupcakes will keep at room temperature for 1-2 days or in the fridge for 3-5 days - as long as they're well-covered enough to keep the from from drying out.

“Do I have to make the cupcakes / frosting from scratch?”
  • Not if you don't want to! You can substitute your favorite cake mix plus the ingredients the mix calls for; keep the baking pans the same! The cupcakes will be a tough less rich But substituting butter for oil, buttermilk for water, and adding an extra egg will help! 

  • Store bought frosting is usually thinner than my recipe; add a 1/4 cup of extra powdered sugar at a time until you reach a consistency that is pipeable and stays in place on the cupcakes well.

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Candy Corn cupcakes pinterest pin

Candy Corn Cupcakes

Perfect fall treat from September through Thanksgiving...make these fun colorful Candy Corn cupcakes! (They're sure to please even Candy Corn haters!)
Prep Time25 minutes
Cook Time20 minutes
Decorating time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Candy Corn Cupcakes, Easy Halloween Cupcakes, Easy Halloween Desserts, Halloween Cupcakes
Servings: 24 cupcakes
Calories: 492kcal
Author: Sarah H

Equipment

Ingredients

Candy Corn Cupcakes

Cream Cheese Buttercream Frosting

Decorations

  • Sprinkle mix of your choice (optional; I used Fancy Sprinkles ‘Pumpkin Cream' but I think the mix sold out online. 'PSL Szn' is very similar!)

Instructions

Candy Corn Cupcakes

  • Preheat your oven to 325 degrees F, and prepare 24 muffin tins with cupcake liners. Set aside.
  • Combine flour, baking powder, baking soda, and salt. Stir to combine and set aside.
  • In a medium or stand mixer bowl, cream together butter and sugar until lightened. Mix in eggs, vanilla, and buttermilk – the mix will look clumpy and strange at this stage. This is normal
  • Add flour mixture to the wet ingredients and mix until just combined, then divide your batter into roughly thirds and gently fold in your food coloring if using. Don’t overmix! The batter will be fairly thick.
  • Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full.
  • Bake for 16-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.

Cream Cheese Buttercream Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
  • Divide frosting in half, and remove about ½ cup from one half into a separate bowl. Color the largest portion orange, the second yellow, and the smallest white!

Decorating

  • Pipe your icing onto your cooled cupcakes – I used orange then yellow then white to resemble candy corn, but you could change up the colors if you want to use less food coloring!
  • Add your sprinkles – and you’re done! Enjoy!

Video

Nutrition

Serving: 1cupcake | Calories: 492kcal | Carbohydrates: 63g | Protein: 6g | Fat: 24g

Mentioned in post: Cream Cheese Buttercream Frosting

Did you make these Candy Corn Cupcakes? 

Please send me an email and let me know how it went - find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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