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Candy Corn Cupcakes
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Candy Corn Cupcakes

These fun Candy Corn Cupcakes have a yellow and orange layer and are topped with a delicious white marshmallowy frosting for the perfect fall and Halloween dessert!

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 cupcakes
Calories: 299 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cupcakes
  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 egg room temperature, large
  • 2 teaspoons vanilla extract
  • ½ cup milk whole
  • ¼ teaspoon Food Coloring orange gel
  • ¼ teaspoon yellow gel food coloring
For the Frosting
  • 1 cup butter 2 sticks, unsalted, softened
  • 1 jar marshmallow creme 7-ounce, fluff
  • 2 cups powdered sugar
Optional Decorations
  • candy corn
  • 3 tablespoons Sprinkles orange and yellow

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake liners. Set aside.
  2. Start by making the cupcakes. Whisk together the flour, baking powder, and salt in a mixing bowl. Set aside.
  3. In a large mixing bowl, stir the oil and sugar together with a whisk until light and fluffy. Add the eggs and vanilla extract to the sugar and oil and mix until just combined.
  4. Stir in the milk then fold in the dry ingredients until just combined.
  5. Divide the batter into 2 bowls, then add the yellow food coloring into 1 bowl and the orange food coloring into the other. Stir with a spatula until the colors are evenly mixed.
  6. Spoon 2 tablespoons of the yellow batter into the bottom of the cupcake liners, then spoon 2 tablespoons of orange batter on top of that. Cupcake liners should be about 2/3 full.
  7. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the middle cupcakes comes out clean. Allow the cupcakes to cool to room temperature.
  8. While the cupcakes cool, make the frosting. Cream the butter with an electric mixer. Mix in the marshmallow fluff until smooth. Gradually add in the powdered sugar until the frosting is thick and smooth.
  9. Transfer the frosting to a piping bag with a large tip, and pipe the frosting on the cooled cupcakes. Decorate with candy corn and sprinkles, if desired, and serve.

Notes

  • Use a white cake mix for the cupcakes if desired.
  • Store cupcakes in airtight container at room temperature for up to 5 days.
  • Do not ovemix the batter after adding the flour and food coloring.
  • Gel food coloring provides a more vibrant color, while using less!

Nutrition Information

Serving 1cupcake Calories 299kcal (15%) Carbohydrates 56g (19%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g (29%) Cholesterol 35mg (12%) Sodium 133mg (6%) Fiber 1g (4%) Sugar 39g (78%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 299

% Daily Value*

Serving 1cupcake
Calories 299kcal 15%
Carbohydrates 56g 19%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Cholesterol 35mg 12%
Sodium 133mg 6%
Fiber 1g 4%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.