Description
These festive Candy Corn Cupcakes are a fun and delicious treat for Halloween or any fall celebration! They feature a moist vanilla cake base topped with a creamy, colorful candy corn-inspired frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Orange food coloring
- Yellow food coloring
Instructions
- For the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- For the Frosting: In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, alternating with milk, until smooth and creamy. Stir in vanilla extract.
- Divide the frosting into three bowls. Leave one bowl white. Tint one bowl orange and the other yellow using food coloring.
- To frost the cupcakes, pipe or spread the white frosting first, then add a layer of yellow frosting, and finally top with orange frosting to mimic the candy corn layers.
Notes
- For an extra festive touch, you can add a few candy corn pieces on top of the frosting.
- Ensure butter is softened but not melted for the best frosting consistency.
- If you don’t have food coloring, you can skip the candy corn colors and make a simple vanilla frosting.
- Prep Time: PT30M
- Cook Time: PT20M
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Protein: 3g