Candy corn, with its distinctive three-color layers, is a Halloween staple. Transforming this beloved candy into cupcakes brings a festive twist to your dessert table. These Candy Corn Cupcakes are not only visually striking but also delicious, combining moist vanilla cake with creamy buttercream frosting in vibrant yellow, orange, and white hues. Perfect for Halloween parties, bake sales, or a fun family baking project, these cupcakes are sure to delight both kids and adults.
Why You’ll Love This Recipe
Festive and Fun: The vibrant layers mimic the classic candy corn, making these cupcakes a standout at any Halloween event.
Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can create these eye-catching treats.
Customizable: Add your favorite flavors or decorations to make these Candy Corn Cupcakes uniquely yours.
Kid-Friendly: The bright colors and sweet taste make these a hit with little ghouls and goblins.
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
Yellow and orange food coloring (gel preferred)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
Candy corn for decoration (optional)
Method :
Set the oven to 175°C (350°F) and place cupcake liners in a 12-cup muffin tray
Cream Butter and Sugar: Beat butter and sugar in a large basin for two to three minutes, or until light and fluffy. Beat well after adding each egg one at a time. Add vanilla essence and stir.
Combine Wet and Dry: Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
Divide and Color: Divide the batter into three equal portions. Leave one plain (white), color one with yellow food coloring, and the other with orange food coloring.
Layer the Batter: Spoon a small amount of yellow batter into each cupcake liner, followed by orange, then white, filling each liner about ⅔ full. Smooth each layer gently with a spoon.
After baking for 18 to 20 minutes, a toothpick inserted in the middle should come out clean. Place cupcakes on a wire rack to cool fully.
Make Frosting: Beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
Decorate: Pipe or spread frosting onto cooled cupcakes. Top with a piece of candy corn for an extra festive touch.