Candy Corn Cupcakes
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5.0
3 reviews
Excellent
Candy Corn Cupcakes
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These Candy Corn Cupcakes are an easy homemade cupcake recipe colored to look like candy corn! It’s a festive Halloween cupcake topped with a vanilla frosting that’s made from scratch and a candy corn!
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Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup butter room temperature
- 3 large eggs
- ⅔ cup plain greek yogurt
- ⅔ cup buttermilk
- 1 teaspoon vanilla extract
- Yellow and orange gel food coloring
Frosting
- 1 ¼ cups butter room temperature
- 5 cups powdered sugar
- 5 tablespoons heavy whipping cream
- 1 ¼ teaspoons vanilla extract
Garnish
- orange sanding sugar
- Yellow sanding sugar
- Mini white sugar pearls
- candy corn
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Instructions
Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners and set aside.
- In a large mixing bowl, add the butter. Beat using a hand mixer on medium speed until smooth.
- Add the flour, granulated sugar, baking powder, baking soda, and salt. Beat on low speed until the mixture resembles coarse crumbs.
- Add the eggs, one at a time, mixing well after each addition until it forms a dough-like consistency. Scrape down the sides of the bowl before adding each egg.
- Add the Greek yogurt, buttermilk, and vanilla extract to the mixture. Beat on medium speed until just combined.
- Divide the cupcake batter into two equal portions (about 2 cups each) in separate bowls.
- Add 3 to 5 drops of yellow gel food coloring to one bowl and mix until the batter turns yellow and has no streaks in it
- Add 3 to 5 drops of orange gel food coloring to the other bowl and mix until the batter turns orange and has no streaks in it.
- Using a 1 1/2 tablespoon cookie scoop or a spoon, spoon 1 ½ tablespoons of the yellow batter into the bottom of each cupcake liner. Then add 1 ½ tablespoons of orange batter, spreading it evenly to cover the yellow batter. Each liner should be about ⅔ full.
- Place the cupcakes in the preheated oven and bake for 16 to 18 minutes or until a toothpick inserted in the center of one of the cupcakes in the center of the pan comes out clean or with moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a large mixing bowl, add the butter and beat with a hand mixer on medium speed until creamy and smooth.
- Add the powdered sugar, heavy cream, and vanilla extract. Beat on low speed until the powdered sugar is combined. Turn hand mixer on medium/high speed and beat for an additional 30 seconds to 1 minute until the frosting is light and fluffy.
- Add the frosting to a disposable piping bag fitted with a large tip.
- Once the cupcakes have cooled completely, pipe swirls of frosting on top of each cupcake.
- Immediately add the yellow and orange sanding sugar, white sugar pearls, and a candy corn.
- Store in an airtight container at room temperature.
Nutrition Information
Show Details
Calories
519kcal
(26%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
310mg
(13%)
Potassium
124mg
(4%)
Fiber
0.5g
(2%)
Sugar
54g
(108%)
Vitamin A
864IU
(17%)
Vitamin C
0.03mg
(0%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cupcakes
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 310mg | 13% |
| Potassium | 124mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 54g | 108% |
| Vitamin A | 864IU | 17% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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