Description
These Candy Corn Cupcakes are a festive treat perfect for Halloween or fall celebrations. Featuring a colorful two-tone batter mimicking candy corn layers, they are topped with a fluffy vanilla buttercream frosting and adorned with yellow and orange nonpareils and candy corn pieces for a fun, eye-catching presentation.
Ingredients
Cupcakes
- 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
Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Garnish
- Yellow nonpareils
- Orange nonpareils
- Candy corn
Instructions
- Preheat and Line Pan: Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter and sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. Then add eggs one at a time, beating until fully combined. Mix in vanilla extract just until incorporated.
- Incorporate Dry and Wet Ingredients: With the mixer on low speed, alternately add the dry ingredients and milk in three parts, beginning and ending with the dry ingredients. Beat just until combined to avoid overmixing.
- Tint the Batter: Divide the batter evenly into two bowls. Add yellow food coloring to one part for a bright yellow hue. For the second half, combine yellow and red food coloring to create an orange shade, mimicking the candy corn colors.
- Layer the Batter in Cups: Spoon a portion of the yellow batter evenly into each muffin cup. Carefully top each with the orange batter so it completely covers the yellow layer.
- Bake: Place the muffin tin into the preheated oven and bake for 15-18 minutes, or until a toothpick or tester inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to ensure the frosting doesn’t melt.
- Prepare Frosting: In the bowl of your electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the confectioners’ sugar and continue beating until the mixture is light and fluffy, about 1-2 minutes. Lower the mixer speed and add milk and vanilla extract, mixing until just incorporated. Increase speed to medium-high and beat the frosting for an additional 1-2 minutes until very fluffy.
- Frost and Garnish: Using a small offset spatula or a pastry bag fitted with a decorative tip, frost the cooled cupcakes. Garnish with yellow and orange nonpareils and a piece of candy corn on top for the perfect festive look.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- You can adjust the food coloring quantities to achieve your preferred intensity of color.
- Use room temperature butter for best creaming results in both cupcakes and frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes back to room temperature before serving for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
