Candy Corn Cupcakes
These candy corn vanilla cupcakes are soft, festive, and full of vanilla flavor with layers of yellow, orange, and white for Halloween fun!
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.