Sweet and Simple Fun Vanilla Candy Corn Cupcakes
If you’re looking for a fun and festive treat that screams Halloween without the fright, these vanilla candy corn cupcakes are just the thing! They’re light, fluffy vanilla cupcakes with cheerful tri-colored layers inspired by the classic Halloween candy. These are a yearly tradition at our house not because we love candy corn (it’s hit or miss!), but because the look of these cupcakes makes kids light up with excitement.
Whether you’re making them for a classroom party, Halloween bash, or just a cozy night in with your family, they’ll bring instant joy. And trust me these are all about look and flavor. You’ll love how easy they are to decorate, and the results are always picture-perfect.
Why You’ll Love Candy Corn Vanilla Cupcakes
These cupcakes are the perfect mix of adorable and delicious. They’re soft, moist vanilla cupcakes dyed in three festive colors, layered to look just like candy corn. Kids love the surprise inside when they bite into the layers, and you’ll love how simple they are to whip up with ingredients you likely already have. They’re the kind of treat that makes people smile pure Halloween happiness in cupcake form.
Simple Ingredients
These pantry staples make magic happen with just a little color and creativity!
- All-Purpose Flour: Provides the structure for the cupcakes so they hold their shape when layered and baked.
- Baking Powder: Helps the cupcakes rise and stay fluffy.
- Salt: Enhances the sweetness and balances the flavors.
- Unsalted Butter: Gives the cupcakes that rich, buttery flavor.
- Granulated Sugar: Adds sweetness and helps the cupcakes brown slightly on top.
- Eggs: Binds everything together and helps with that soft texture.
- Vanilla Extract: Brings in that comforting vanilla flavor everyone loves.
- Milk: Keeps the cupcakes moist and smooth.
- Yellow and Orange Gel Food Coloring: Used to create the candy corn layers bold, vibrant, and fun.
- Frosting (homemade or store-bought vanilla buttercream): Soft and creamy, it finishes these cupcakes with sweetness and style.
- Candy Corns (for topping): The final touch that makes these cupcakes unmistakably Halloween!
Recipe Yield + Time
- Servings: 12 cupcakes
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
What is Needed
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
- Orange gel food coloring
- Yellow gel food coloring
- 1 ½ cups vanilla buttercream frosting (store-bought or homemade)
- 12 candy corns
Instructions
- Set your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet, alternating with the milk. Mix just until combined don’t overmix.
- Divide the batter evenly into three bowls. Leave one plain, color one orange, and the other yellow.
- Starting with yellow, add a heaping spoonful to each liner, then orange, then white. Gently spread each layer flat with the back of a spoon before adding the next.
- Bake for 18–20 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Pipe or spread vanilla frosting on top of each cupcake and add one candy corn to finish.
Top Tips
- Use Gel Food Coloring: Gel gives vibrant color without thinning the batter. Liquid food coloring can alter texture.
- Chill Batter Briefly: If you’re having trouble layering cleanly, a quick 10-minute chill can help stiffen the batter.
- Don’t Overfill: Only fill liners ¾ full to avoid overflow and keep layers visible.
- Use a Small Spoon or Cookie Scoop: For neat layers, use a small scoop or spoon and clean between colors.
- Let Kids Help: This is the perfect recipe for little hands let them mix colors and top with candy!
Recipe Variations
- Use chocolate chips in the batter for a surprise twist.
- Swap out vanilla for almond or maple extract for a different flavor.
- Make mini cupcakes for party bites.
- Top with Halloween sprinkles instead of candy corn.
- Use chocolate frosting if you prefer a richer topping.
Recommended Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Piping bag or offset spatula (Affiliate)
- Cooling rack
Make Ahead Tips
You can bake the cupcakes up to 2 days in advance store them unfrosted in an airtight container at room temperature. Frost just before serving.
How to Store and Reheat
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temp before serving. These cupcakes don’t reheat well but still taste great chilled.
What to Serve With This Recipe
- A mug of hot apple cider
- Halloween snack mix
- Spooky punch or orange soda
- Mini cheese board for a party spread
What You Need to Know About This Recipe
Candy corn itself has been around since the 1880s, originally called “chicken feed”! While not everyone loves the taste of the candy, there’s no denying it’s become a Halloween icon. These cupcakes play off that nostalgia with their bold color and fun layered look no candy corn flavor included, just soft, classic vanilla goodness.
More Candy Corn Recipes
Want more cleaver recipes for candy corn? Check out this article here on OvenSpot!
Candy Corn Cupcakes
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Piping bag or offset spatula
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
- Orange gel food coloring
- Yellow gel food coloring
- 1 ½ cups vanilla buttercream frosting store-bought or homemade
- 12 candy corns
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Make the Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet, alternating with the milk. Mix just until combined—don’t overmix.
- Divide and Color: Divide the batter evenly into three bowls. Leave one plain, color one orange, and the other yellow.
- Layer the Batter: Starting with yellow, add a heaping spoonful to each liner, then orange, then white. Gently spread each layer flat with the back of a spoon before adding the next.
- Bake: Bake for 18–20 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost and Decorate: Pipe or spread vanilla frosting on top of each cupcake and add one candy corn to finish.
Notes
- For deeper color layers, add just a tiny bit more gel food coloring—but don’t overdo it.
- These can be made into mini cupcakes just reduce bake time to about 10–12 minutes.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
