Name: Candy Corn Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup sugar; 2 large eggs; 1 tablespoon vanilla extract; 1/2 cup milk; Yellow food coloring; Red food coloring; 1 cup (2 sticks) unsalted butter, at room temperature; 3 cups confectioners’ sugar; 2 tablespoons milk; 2 teaspoons vanilla extract; Yellow nonpareils; Orange nonpareils; Candy corn

Jump to Recipe· 4.2 from 87 reviews

If you are looking for a delightfully festive treat that brings a burst of color and a fun swirl of flavors, this Candy Corn Cupcakes Recipe is just what you need. These cupcakes are as cheerful as they are delicious, featuring a vibrant two-tone batter that mimics the iconic candy corn colors and a luscious, creamy frosting. Perfect for fall celebrations or any time you want to add a playful touch to your dessert table, these cupcakes combine simple ingredients with a creative twist that will impress your friends and family. Once you try this Candy Corn Cupcakes Recipe, it’s sure to become a beloved staple in your baking repertoire.

Ingredients You’ll Need

A clear glass measuring cup holds smooth, thick, light yellow batter with a creamy texture, swirled gently by a white spoon at the right edge. The batter fills most of the cup, showing soft peaks and folds that reflect light softly. The cup is placed on a white marbled surface, giving a clean and bright background. The scene looks fresh and ready for baking. photo taken with an iphone --ar 4:5 --v 7

Creating these Candy Corn Cupcakes is straightforward, thanks to the simple yet essential ingredients that each play a crucial role. From the tender crumb of the cupcakes to the rich, creamy frosting and the vibrant colors that bring everything to life, every ingredient is carefully chosen to make this recipe a standout.

1 1/2 cups all-purpose flour: The base for a soft and fluffy cupcake texture.
2 teaspoons baking powder: Ensures a perfectly risen cupcake with lightness.
1/4 teaspoon salt: Balances sweetness and enhances flavor.
1/2 cup unsalted butter (room temperature): Adds richness and moisture to the batter.
3/4 cup sugar: Sweetens the cupcakes just right without overpowering.
2 large eggs: Bind the ingredients and add structure to the cupcakes.
1 tablespoon vanilla extract: Infuses a warm, friendly aroma and depth of flavor.
1/2 cup milk: Keeps the batter smooth and tender.
Yellow food coloring: Creates that signature candy corn yellow layer.
Red food coloring: Used with yellow coloring to achieve vibrant orange batter.
Yellow nonpareils (for garnish): Adds a fun crunchy texture and decorative element.
Orange nonpareils (for garnish): Complements the holiday colors perfectly.
Candy corn (for garnish): The star decoration that ties the cupcake theme together.
1 cup unsalted butter (room temperature) for frosting: Creates a creamy and fluffy frosting base.
3 cups confectioners’ sugar: Sweetens and thickens the frosting.
2 tablespoons milk: Adjusts frosting consistency for easy spreading or piping.
2 teaspoons vanilla extract (for frosting): Adds a smooth, classic flavor.

How to Make Candy Corn Cupcakes Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by heating your oven to 350 degrees Fahrenheit to ensure it reaches the perfect baking temperature. Line a 12-cup muffin tin with paper liners; this helps with easy cupcake removal and keeps them neat during baking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix will give your cupcakes the proper structure and rise.

Step 3: Cream Butter and Sugar

Using an electric mixer with a paddle attachment, beat the butter and sugar on medium speed until the mixture is light and fluffy, which takes about 2 to 3 minutes. This process incorporates air, ensuring a tender crumb.

Step 4: Add Eggs and Vanilla

Incorporate the eggs one at a time, beating well after each addition for a smooth batter. Then, add the vanilla extract, blending just until combined for a delicate burst of flavor.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low, alternately add the dry ingredients and milk in three parts, beginning and ending with the dry mix. This alternating method prevents overmixing and helps maintain a tender texture.

Step 6: Tint the Batter

Divide the batter into two equal parts. Use yellow food coloring to tint one half vibrant yellow. For the other half, mix yellow and red food coloring to achieve a bright, candy-corn orange hue. This colorful combination will give the cupcakes their signature look.

Step 7: Layer the Batter and Bake

Scoop a spoonful of the yellow batter evenly into each lined muffin cup. Then gently top each with orange batter, fully covering the yellow layer. Place the muffin tin in your preheated oven and bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean.

Step 8: Cool Completely

Once baked, remove the cupcakes from the oven and transfer them to a wire rack to cool completely. Proper cooling ensures your frosting will spread smoothly without melting.

Step 9: Make the Frosting

In a clean mixing bowl with the paddle attachment, beat the butter and confectioners’ sugar on medium speed until fluffy, about 1 to 2 minutes. Slowly add milk and vanilla extract on low speed until just combined. Then increase mixer speed to medium-high and beat until the frosting is light and airy.

Step 10: Frost and Garnish

Use a small offset spatula or fill a pastry bag fitted with your favorite decorative tip to frost the cupcakes. Finish by sprinkling yellow and orange nonpareils for crunch, and top each cupcake with a candy corn piece for that delightful seasonal charm.

How to Serve Candy Corn Cupcakes Recipe

The image shows a close-up of a cupcake with a light orange base and a white paper liner. On top of the cupcake is a thick swirl of white frosting with a smooth texture, decorated with small orange and yellow round sprinkles evenly placed across the frosting. At the center of the frosting swirl, there is a single candy corn piece standing upright with its classic layered colors of yellow, orange, and white. The cupcake sits on a wooden surface with more candy corn pieces scattered around. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes to your Candy Corn Cupcakes Recipe not only amps up the visual appeal but also adds interesting textures. The yellow and orange nonpareils give a subtle crunch, while the candy corn on top provides a familiar bite that ties the whole look together beautifully.

Side Dishes

These cupcakes shine most when paired with simple beverages like spiced apple cider, pumpkin-flavored coffee, or even a creamy vanilla milkshake. Their sweet and festive nature means you don’t need anything heavy alongside, just something to complement their bright flavors.

Creative Ways to Present

Consider arranging your cupcakes on a tiered stand with autumn leaves and mini pumpkins for a seasonal centerpiece. Wrapping cupcake liners with themed ribbons or placing cupcakes in a clear box adorned with candy corn accents can also make for a festive gift or party favor display.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Candy Corn Cupcakes Recipe fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, refrigeration is best, which helps keep the frosting intact and prevents spoilage.

Freezing

If you want to bake ahead, these cupcakes freeze well without frosting. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Thaw completely before frosting for the best texture.

Reheating

For a warm cupcake experience, gently reheat unfrosted cupcakes in the microwave for 10 to 15 seconds. Avoid microwaving frosted cupcakes to prevent frosting melt; instead, let them come to room temperature before serving.

FAQs

Can I use different colors for the batter?

Absolutely! While this Candy Corn Cupcakes Recipe uses yellow and orange to mimic candy corn, feel free to experiment with colors that fit your theme. Just remember to use gel food coloring for the best vibrancy without altering the batter consistency.

Is there a way to make these cupcakes dairy-free?

You can substitute the butter with a dairy-free vegan alternative and use your favorite plant-based milk in place of regular milk. Make sure to check your confectioners’ sugar for any additives to keep it vegan-friendly.

How can I make the frosting less sweet?

Reducing the confectioners’ sugar significantly might affect the frosting’s texture, but you can balance sweetness by adding a small pinch of salt or a splash of cream cheese to the frosting for a tangy twist.

Can I double this Candy Corn Cupcakes Recipe?

Yes, doubling the recipe is straightforward and ideal for larger groups. Just make sure you have enough muffin liners and baking trays coated evenly to ensure consistent baking times and cupcake shapes.

What’s the best way to transport these cupcakes?

Transport your frosted cupcakes in a container with a secure lid and a flat base. To protect the frosting, place a piece of parchment paper between layers if stacking is necessary, or use a cupcake carrier designed to keep treats secure during travel.

Final Thoughts

This Candy Corn Cupcakes Recipe is a wonderful way to celebrate the flavors and colors of the season while enjoying homemade, from-scratch treats that everyone will love. Its playful layers, rich frosting, and charming decoration make it an irresistible dessert. Don’t hesitate to try this recipe and brighten up your next gathering or cozy night in with these festive delights!