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!)
Servings: 24 cupcakes
Calories: 492kcal
Equipment
- 2 Cupcake pans (24 cups total)
- 24 Cupcake liners (I bought black foil-lined cups with eyes on them - didn't find these candy corn liners until later! Would've been perfect if I'd known!)
- large cookie scoop (optional, but makes transferring batter to pans much easier!)
Ingredients
Candy Corn Cupcakes
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ¾ cup egg whites (about 4-5 eggs)
- 1 Tablespoon clear vanilla extract
- 1 cup buttermilk
- 2 Tablespoons vegetable or canola oil
- Orange gel food coloring
- Yellow gel food coloring
Cream Cheese Buttercream Frosting
- 8 ounces cream cheese one package; softened
- 1 cup butter two sticks, softened
- 6 cups powdered sugar
- 2-4 Tablespoons milk
- 1 Tablespoon clear vanilla extract
- ¼ teaspoon salt if using unsalted butter
- Orange gel food coloring (save and add later)
- Yellow gel food coloring (save and add later)
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