Halloween Candy Corn Cupcakes Recipe

Halloween Candy Corn Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cupcakes

Calories: 350kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

Print Recipe

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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.

Storage: Store Halloween candy corn cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition