Candy Corn Cupcakes

Name: Candy Corn Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ½ cup 1 stick unsalted butter, at room temperature; ¾ cup sugar; 2 large eggs; 1 tablespoon vanilla extract; ½ cup milk; Yellow food coloring; Red food coloring; Yellow nonpareils; orange nonpareils; candy corn; 1 cup 2 sticks unsalted butter, at room temperature; 3 cups confectioners’ sugar; 2 tablespoons milk; 2 teaspoons vanilla extract

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Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6 cupcakes
Course
Dessert
Cuisine
American

Candy Corn Cupcakes

Iris Warren

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These simple vanilla cupcakes can easily be dressed up to resemble the layers of candy corn goodness!

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Ingredients

Servings

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup 1 stick unsalted butter, at room temperature
¾ cup sugar
2 large eggs
1 tablespoon vanilla extract
½ cup milk
Yellow food coloring
Red food coloring
Yellow nonpareils for garnish
orange nonpareils for garnish
candy corn for garnish

For the vanilla buttercream frosting

1 cup 2 sticks unsalted butter, at room temperature
3 cups confectioners’ sugar
2 tablespoons milk
2 teaspoons vanilla extract

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Instructions

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, baking powder and salt.
In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
Divide batter in half; tint one batch yellow with yellow food coloring and tint second batch orange by combining yellow and red food coloring.
Scoop a spoonful of yellow batter evenly into the muffin tray. Top with orange batter to completely cover yellow batter. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean.
Remove from oven and cool completely on a wire rack before frosting.
In bowl of an electric mixer fitted with paddle attachment, beat butter and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With mixer on low speed, add milk and vanilla, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with nonpareils and candy corn, if desired.