Treat yourself this Halloween, with these super fun candy corn cupcakes! Soft and fluffy vanilla cupcakes are topped with a colored vanilla buttercream for a perfectly festive and cute bite.
Halloween Candy Corn Cupcakes with Vanilla Buttercream
Halloween just isn’t the same without some candy corn!
Whether you love this traditional candy or not, I promise that you will adore these cupcakes! You can choose to decorate them with candy corn if you love it, or leave them off and just enjoy the festive colors if you don’t!
Be sure to try my Chocolate Cupcakes and Funfetti Cupcakes too!
Why You’ll Love this Easy Candy Corn Cupcake Recipe:
- Easy: This is a basic vanilla cupcake recipe that even the most novice bakers will be able to master with ease!
- Make ahead: Make these a day or two ahead of your Halloween party and they’ll be there and ready to serve.
- Quick: Simple to make with basic ingredients, it takes less than 45 minutes to make up a big batch.
How to Make Candy Corn Cupcakes for Halloween
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients in one bowl.
- Combine the wet ingredients in another bowl.
- Combine the wet and dry ingredients.
- Place the batter into cupcake pans, bake and allow to cool.
- Mix together the buttercream frosting til light and fluffy.
- Color the frosting and pipe onto the cupcakes.
Once frosted, place the cakes 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 leave 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.
This is a basic vanilla cupcake and buttercream frosting recipe, so the recipe is easily adapted to suit any occasion. Mix up the colors for Christmas, Easter, and birthdays!
Neither the cupcakes nor the frosting contains candy corn, so there’s no need to avoid these if you don’t like this Halloween candy! You can top the frosting with candy if you like, or you can skip them if you don’t enjoy them.
These Halloween cupcakes are so fun to serve at parties! Simple and easy to make, but they are so festive!
Add a pop of color to your Halloween party with these super fun and cute candy corn cupcakes. Your guests will adore them!
Recipe Tips and Notes
- Don’t over mix 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.
- Once frosted, the cupcakes need to be kept in the fridge.
These candy corn cupcakes are the ultimate sweet treat to serve up at your Halloween party. So easy to make, super cute, and of course delicious!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Halloween Candy Corn Cupcakes Recipe
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour 180 grams
- ¾ cup granulated sugar 150 grams
- 1 teaspoon baking powder 4 grams
- ½ cup vegetable oil 100 grams
- ½ cup whole milk 114 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Vanilla Buttercream
- ½ cup unsalted butter 113 grams, softened (1 stick)
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups powdered sugar 226 grams
- Yellow and orange food coloring
Equipment
- Kitchen Scale (optional)
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
- Don’t over mix 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.
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