Candy Corn Cupcakes

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45 minutes

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These Candy Corn Cupcakes are a fun and festive treat that’s perfect for your fall parties. Everyone loves a classic vanilla cupcake, and this version takes it up a notch with a cupcake that’s perfectly decorated in candy corn colors for fall.

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Candy corn cupcakes on white counter

It’s not Halloween without a few treats, right? I’m all about the candy corn treats and love making everything from fudge to Rice Krispie treats. You can never go wrong with a cupcake through and your Halloween party guests will be raving about these cool cupcakes.

Layers of white, orange, and yellow cake and matching swirled frosting give these treats a fun candy corn theme that makes them perfect for your party table. The best thing about them is that they’re actually super easy to make too.

Just a few drops of gel food coloring turns these treats from ordinary vanilla cupcakes to something truly special. Great for Halloween parties and popular with kids and adults alike, this easy recipe is the perfect way to add some delicious fun to your fall gatherings.

Candy corn cupcakes from above

Why We Love This Recipe

Impressive – With their colored layers and pretty, swirled frosting, this cupcake recipe makes a show stopping dessert that will wow any crowd.

Great for Halloween – These cute cupcakes are all dressed up for Halloween with bright candy corn colors. They’d be perfect for any Halloween or fall party.

Versatile – You can simply change the colors of the cake and frosting to adapt these sweet treats for any holiday or special occasion.

Ingredients

Candy Corn Cupcakes Ingredients
  • White cake mix, plus ingredients from the back (water, oil, egg whites)
  • Yellow and orange gel food coloring
  • Unsalted butter, softened
  • Vanilla extract
  • Powdered sugar
  • Milk
  • Candy corn for topping

How to Make Candy Corn Cupcakes

For the Cupcakes

Step 1: Preheat your oven to 350° Fahrenheit and line a muffin tin with cupcake liners. Set aside.

Step 2: Prepare cake mix in a large bowl, according to package directions. Divide batter evenly between 3 bowls.

Step 3: Add ¼-½ teaspoon yellow food coloring to one bowl and stir until the color is well incorporated. Add ¼-½ teaspoon orange food coloring to another bowl and stir until well incorporated.

Cake batter in bowl
Cake batter with yellow and orange food coloring

Step 4: Add a layer of the yellow batter to the bottoms of the cupcake liners, filling about ¼ of the way full.

Step 5: Add orange cake batter to a piping bag and cut off the tip. Drizzle the orange batter evenly over the yellow layer, filling to about half full.

Cake batter in piping bag
Cake batter in cupcake liners

Step 6: Add the white cake batter to a piping bag, then carefully pipe the white batter onto the top layer over the orange layer. Fill to about ¾ full.

Step 7: Bake according to the package directions, about 19-20 minutes. You’ll know cupcakes are done when a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and place on a wire rack. Allow the cupcakes to cool completely.

White cake batter in cupcake liners
Baked cupcakes on cooling rack

For The Buttercream Frosting

Step 1: While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, use an electric mixer (or stand mixer) to beat the softened butter until light and fluffy.

Step 2: Add powdered sugar and vanilla to the bowl, mixing well to combine. If needed, add 1 tablespoon of milk to make the frosting easier to pipe.

Butter whipped in bowl
Buttercream frosting in clear glass bowl

Step 3:  Divide the frosting evenly between three bowls. Add ¼-½ teaspoon yellow gel food coloring to one bowl and mix with your mixer until well combined. Add orange food coloring in the second bowl.

Step 4: Lay out a large piece of plastic wrap, and add all three frosting colors to the plastic, lining them up next to each other. Once you have a line of white, yellow, and orange frosting, wrap up the plastic wrap, twisting the ends.

Buttercream frosting colored yellow and orange
Buttercream frosting wrapped in plastic wrap

Step 5: Prepare a piping bag with a 1M star tip and snip off one of the twisted ends from the frosting. Place the wrapped frosting (cut end down) into the piping bag, and pipe onto the cupcakes.  Top each cupcake with a candy corn and enjoy!

Cupcakes topped with orange, yellow and white swirled icing

Tips & Tricks

  • For a quicker and easier variation on this recipe, use a plain chocolate, vanilla, or pumpkin spice cake base for the cupcakes, and just add the candy corn swirled frosting on top.
  • If you’re short on time, you can start with a store-bought vanilla frosting and just add the food coloring.
  • If your frosting is a bit thin and isn’t forming stiff peaks, you can add a bit more powdered sugar to help it hold its shape.
  • Make this Halloween dessert even more colorful by adding orange and yellow sprinkles.
Candy corn cupcakes on white counter

How Do I Store Candy Corn Cupcakes?

Store your leftover cupcakes in an airtight container in the fridge. They should keep for about 3 days.

Can I Freeze Them?

Yes – Start by freezing them in a deep container or on a baking sheet so the frosting doesn’t get smashed. Once the cupcakes are frozen, you can transfer them to the freezer bag and keep them in the freezer for up to three months.

Candy corn cupcakes from above

More Halloween Treats

Half of a candy corn cupcake in liner
Candy Corn Cupcakes recipe card
5 from 1 vote

Candy Corn Cupcakes


Course Birthday Cakes & Cupcakes, Desserts & Sweets
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
These Candy Corn Cupcakes are a fun and festive treat that’s perfect for Halloween parties or just a fun fall treat for the kids!

Equipment

Ingredients
 

  • 1 box white cake mix (15.25 ounce size) plus ingredients from back of box
  • Yellow gel food coloring
  • Orange gel food coloring
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk
  • candy corn for topping

Instructions

For The Cupcakes

  • Preheat your oven to 350° Fahrenheit and line a muffin tin with cupcake liners. Set aside.
  • Prepare cake mix in a large bowl, according to package directions. Divide batter evenly between 3 bowls.
    1 box white cake mix (15.25 ounce size)
  • Add ¼-½ teaspoon yellow food coloring to one bowl and stir until the color is well incorporated. Add ¼-½ teaspoon orange food coloring to another bowl and stir until well incorporated.
    Yellow gel food coloring, Orange gel food coloring
  • Add a layer of the yellow batter to the bottoms of the cupcake liners, filling about ¼ of the way full.
  • Add orange cake batter to a piping bag and cut off the tip. Drizzle the orange batter evenly over the yellow layer, filling to about half full.
  • Add the white cake batter to a piping bag, then carefully pipe the white batter onto the top layer over the orange layer, filling to about ¾ full.
  • Bake according to the package directions, about 19-20 minutes. Remove the cupcakes from the oven and place on a wire rack to cool completely.

For The Frosting

  • While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until smooth.
    1 cup unsalted butter
  • Add powdered sugar and vanilla to the bowl, mixing well to combine. If needed, add 1 tablespoon of milk to make the frosting easier to pipe.
    4 cups powdered sugar, 2 teaspoons vanilla extract, 1 tablespoon milk
  • Divide the frosting evenly between three bowls. Add ¼-½ teaspoon yellow gel food coloring to one bowl and mix with your mixer until well combined. Repeat with the orange coloring in the second bowl.
    Yellow gel food coloring, Orange gel food coloring
  • Lay out a large piece of plastic wrap, and add all three frosting colors to the plastic, lining them up next to each other. Once you have a line of white, yellow, and orange frosting, wrap up the plastic wrap, twisting the ends.
  • Prepare a piping bag with a 1M star tip and snip off one of the twisted ends from the frosting. Place the wrapped frosting (cut end down) into the piping bag, and pipe onto the cupcakes.  Top each cupcake with a candy corn.
    candy corn for topping

Notes

If your frosting is a bit thin and isn’t forming stiff peaks, you can add a bit more powdered sugar to help it hold its shape.

Nutrition

Serving: 1g | Calories: 447kcal | Carbohydrates: 65g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 55g | Vitamin A: 497IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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