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Halloween Candy Corn Cupcakes Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 350kcal
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


For the Cupcakes

  • 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


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
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  • 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
    how to make candy corn cupcakes
  • 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.
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  • Divide the batter between the prepared cupcake pans, filling each one about ¾ of the way full.
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  • 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.
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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.


  • 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.


Serving: 1cupcake | Calories: 350kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 52mg | Potassium: 46mg | Fiber: 1g | Sugar: 33g | Vitamin A: 292IU | Calcium: 41mg | Iron: 1mg