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.

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.

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.

While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until smooth.

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.

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.

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.