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Candy Corn Cupcakes
5 from 3 votes

Candy Corn Cupcakes

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!

Prep Time
30 mins
Cook Time
16 mins
Additional Time
20 mins
Total Time
1 hr 6 mins
Servings: 15 cupcakes
Calories: 519 kcal
Course: Dessert
Cuisine: American

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 egg large
  • ⅔ cup yogurt plain, Greek
  • ⅔ cup buttermilk
  • 1 teaspoon vanilla extract
  • Gel food coloring yellow and orange
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
  • sanding sugar yellow
  • white sugar pearls mini
  • candy corn

Instructions

Cupcakes
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners and set aside.
  2. In a large mixing bowl, add the butter. Beat using a hand mixer on medium speed until smooth.
  3. Add the flour, granulated sugar, baking powder, baking soda, and salt. Beat on low speed until the mixture resembles coarse crumbs.
  4. 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.
  5. Add the Greek yogurt, buttermilk, and vanilla extract to the mixture. Beat on medium speed until just combined.
  6. Divide the cupcake batter into two equal portions (about 2 cups each) in separate bowls.
  7. 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
  8. 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.
  9. 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.
  10. 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.
  11. 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
  1. In a large mixing bowl, add the butter and beat with a hand mixer on medium speed until creamy and smooth.
  2. 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.
  3. Add the frosting to a disposable piping bag fitted with a large tip.
  4. Once the cupcakes have cooled completely, pipe swirls of frosting on top of each cupcake.
  5. Immediately add the yellow and orange sanding sugar, white sugar pearls, and a candy corn.
  6. Store in an airtight container at room temperature.

Nutrition Information

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%)

Nutrition Facts

Serving: 15 cupcakes

Amount Per Serving

Calories 519

% 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.