Treat yourself this Halloween with these super fun candy corn cupcakes! I topped moist vanilla cupcakes with colorful vanilla buttercream to create these festive and cute cupcakes. They look just like candy corn, but they taste so much better! They’re perfect for Halloween parties.
Halloween just isn’t the same without some candy corn! But whether you love this traditional candy or not, I promise that you will adore these candy corn cupcakes! They’re bright, colorful, and super easy to make with just 10 ingredients.
What’s in This Candy Corn Cupcake Recipe?
- Flour: All-purpose flour gives these cupcakes structure.
- Sugar: Granulated sugar sweetens the cupcakes, while powdered sugar sweetens the frosting and gives it structure.
- Baking Powder: Helps make the cupcakes light and fluffy.
- Vegetable Oil: Keeps the cupcakes moist and tender.
- Milk: Adds moisture and richness to the cupcakes. Any kind will work, but I prefer whole milk for the richest taste.
- Eggs: Bind the cupcakes and give them structure.
- Vanilla Extract: Adds warm vanilla flavor to the cupcakes and frosting.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Food Coloring: Yellow and orange food coloring create the candy corn look.
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How to Store and Reheat
Once frosted, place the candy corn cupcakes into an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
If you want to make these further ahead of time, you can freeze them, but I recommend leaving them unfrosted. Freeze the cupcakes solid on a baking sheet and place them in an airtight container or Ziplock bag for up to 3 months. Thaw at room temperature before frosting. Frosting can be frozen in a Ziplock bag for up to 1 month. Rewhip before using.
Tips for Success
- Don’t overmix the cupcake batter when you combine the wet and dry ingredients. The flour should be just combined.
- Bake the cupcakes in a fully preheated oven so that they cook through evenly.
- Let the cupcakes cool completely before frosting them. If they are still warm, the frosting will slide off.
Candy Corn Cupcakes Recipe
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Vanilla Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- Yellow and orange food coloring
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat your oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk together the flour, sugar, and baking powder. Set aside.1½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder
- In a medium bowl, whisk together the vegetable oil, milk, eggs, and vanilla.½ cup vegetable oil, ½ cup whole milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to overmix or you’ll end up with dense cupcakes.
- Divide the batter between the prepared cupcake pans, filling each one about ¾ of the way full.
- Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Vanilla Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute.½ cup unsalted butter
- Add the vanilla and mix to combine.1 teaspoon pure vanilla extract
- With the mixer on low, gradually add the powdered sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.2 cups powdered sugar
- Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy, about 2 minutes.
- Divide the frosting in thirds and place ⅓ of the icing in a piping bag fitted with a star tip (I used a Wilton 2A).
- Place another third of the frosting in a small bowl and add 2-3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag fitted with a star tip.Yellow and orange food coloring
- Add 2-3 drops of bright orange food coloring to the last third of frosting and mix to combine. Again, transfer the icing to a piping bag fitted with a star tip.
- Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.
Notes
How to Make Candy Corn Cupcakes Step-by-Step
Whisk the Dry: Preheat your oven to 350°F, and line a 12-count cupcake tin with paper liners, and set aside. In a large bowl, whisk together 1½ cups of all-purpose flour, ¾ cup of granulated sugar, and 1 teaspoon of baking powder. Set aside.
Mix the Batter: In a medium bowl, whisk together ½ cup of vegetable oil, ½ cup of whole milk, 2 large eggs, and 1 teaspoon of pure vanilla extract. Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to overmix or you’ll end up with dense cupcakes.
Portion the Cupcakes: Divide the batter between the prepared cupcake pans, filling each one about ¾ of the way full.
Bake the Cupcakes: Bake for 16 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before frosting.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter on medium speed until smooth and creamy, about 1 minute. Add 1 teaspoon of vanilla extract and mix to combine. With the mixer on low, gradually add 2 cups of powdered sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated. Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy, about 2 minutes.
Frost the Cupcakes: Divide the frosting in thirds and place ⅓ of the icing in a piping bag fitted with a star tip (I used a Wilton 2A). Place another third of the frosting in a small bowl and add 2-3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag fitted with a star tip. Add 2-3 drops of bright orange food coloring to the last third of frosting and mix to combine. Again, transfer the icing to a piping bag fitted with a star tip. Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.
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