Candy Corn “Flavored” Cupcakes From Scratch!

Candy Corn Cupcakes – Moist vanilla cake topped with silky smooth buttercream layers in white, orange, and yellow for traditional candy corn look! This recipe is perfect for Halloween, Fall themed parties, and Thanksgiving!

Who doesn’t love candy corn? It’s an iconic fall staple and it has a cute, fun shape. While you can buy bags of candy corn at your local grocery store, why not change it up this year and make candy corn cupcakes! These cupcakes are easy enough for kids to make with some supervision (or a lot of supervision) and they’re perfect for Fall, Halloween, and Thanksgiving.

What does Candy Corn Taste Like?

Sugar… they taste like pure sugar melted down to this weird crumbly texture that is also slightly waxy at the same time it’s chewy. It really is a weird candy. I did see that some describe it as being a buttery flavor with a hint of marshmallows and a mix of vanilla… If you can get all of those notes out of a single piece of candy corn you better ensure your palate as that is a true talent! Truth is you either love them or hate them. While this recipe doesn’t have any candy corn actually in it the use of the vanilla cake and sweet buttercream topping is meant to remind you of the flavor of a nostalgic fall treat.

Why You’ll Love This Candy Corn Cupcakes Recipe

You’ll adore this candy corn cupcake recipe for many reasons.

• The cupcakes are moist, soft, and well-balanced without being too sweet or bland.
• It’s easy and comes together quickly with store bought ingredients that you probably have in your pantry right now.
• They’re perfect for Fall themed parties! You can use them for Halloween by adding on eyes, or you can use them for Thanksgiving by removing the eyes.

Equipment Needed To Make Candy Corn Cupcakes

• Cupcake tin and liners
  • Regular Size Candy Corn Cupcakes: 2″ x 1 1/4″ Diameter
  • Mini Candy Corn Cupcakes: 1” Diameter
• Ice Cream Scooper
  • Scoop the batter into the cupcake tins using an ice cream scooper to prevent over filling your cupcake liners
• Five Mixing Bowls
  • Two for the batter and three for the frosting

Full directions and measurements for this recipe are in the printable recipe card below. These step by step photos and instructions are here to help you visualize how to make this recipe.

Ingredients For Your Candy Corn Decorated Cupcakes

Vanilla Cupcake Ingredients 

• All-purpose flour 
• Baking powder 
• Kosher salt 
• Unsalted butter
• Sugar 
• large egg
• Pure vanilla extract 
• Skim milk 
• yellow food coloring 
• orange food coloring 

Candy Corn Buttercream Frosting 

• Unsalted butter softened 
• Powdered sugar 
• Pure vanilla extract 
• Heavy cream 
• yellow food coloring 
• orange food coloring 
• Candy eyes for garnish 
• Pastry bags and tips 

How To Make A Candy Corn “Flavored” Cupcakes

Cupcakes 

1. Pre-heat oven to 350 degrees and add cupcake liners to pan, set aside.
2. Add flour, baking powder and salt to a large bowl, mix well. 
3. In a separate large bowl, using a stand mixer or hand mixer, cream butter and sugar until it becomes light and fluffy. 
4. Beat egg into the mixture until well combined, then beat in egg white and add the vanilla. Mix well. 
5. Alternating, add the flour and milk as you continue to blend ingredients.
6. Divide the batter evenly into cupcake liners, each cup should be ¾ full.
7. Bake until the tops are golden, about 20 minutes. Remove from oven and transfer the cupcakes to a wire rack for cooling. 

Frosting 

1. Beat butter in a large bowl using hand or stand mixer until slightly whipped.
2. Add 1 cup of powdered sugar at a time and mix on low until blended. Increase speed to high and continue beating. Repeat with the remaining powdered sugar.
3. Beat in 2 tbsp of heavy cream and the vanilla extract until combined. You can add in heavy cream if needed for desired consistency. Add salt and mix to combine.
4. Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops. 
5. Fill 3 pastry bags with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag. 
6. Pipe 3 layers with each pastry bag of frosting onto the cooled cupcakes, finish by adding the candy eyes to each cupcake.

Candy Corn “Flavored” Cupcakes FAQs

Other Fall Treats You Will Love

• APPLE SHINE SANGRIA
• 3-MINUTE FALL CHEX PARTY SNACK MIX RECIPE
• PUMPKIN CHEESECAKE MUMMY TRUFFLES (NO BAKE!)
• MULLED APPLE CIDER
• PUMPKIN MUFFINS WITH WHITE CHOCOLATE

Candy Corn “Flavored” Cupcakes From Scratch!

Created By: Kim

Course Desserts

Cuisine American

Candy Corn Cupcakes are perfect for all your fall themed get togethers from Halloween to Thanksgiving or just because!

Yields: 12 Cupcakes

Print Recipe

Pin Recipe

Share Recipe

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Cook ModePrevent your screen from going dark

INGREDIENTS

 

1x2x3x

Cupcakes 

• ▢ 1 ⅓ cup All-purpose flour
• ▢ 1 ¼ tsp Baking powder
• ▢ ½ tsp Kosher salt
• ▢ 6 tbsp Unsalted butter at room temperature
• ▢ 1 cup Sugar
• ▢ 1 large egg plus 1 egg white at room temperature
• ▢ 1 ½ tsp Pure vanilla extract
• ▢ ½ cup Skim milk
• ▢ 2 drops yellow food coloring
• ▢ 2 drops orange food coloring

Frosting 

• ▢ 1 cup Unsalted butter softened
• ▢ 4 cup Powdered sugar
• ▢ 4 tbsp Pure vanilla extract
• ▢ 4 tbsp Heavy cream
• ▢ ½ tsp Kosher salt
• ▢ 1 drop yellow food coloring
• ▢ 1 drop orange food coloring
• ▢ Candy eyes for garnish
• ▢ Pastry bags and tips

INSTRUCTIONS

Cupcakes 

• Pre-heat oven to 350 degrees and add cupcake liners to pan, set aside.
• Add flour, baking powder and salt to a large bowl, mix well.
• In a separate large bowl, using a stand mixer or hand mixer, cream butter and sugar until it becomes light and fluffy.
• Beat egg into the mixture until well combined, then beat in egg white and add the vanilla. Mix well.
• Alternating, add the flour and milk as you continue to blend ingredients.
• Divide the batter evenly into cupcake liners, each cup should be ¾ full.
• Bake until the tops are golden, about 20 minutes. Remove from oven and transfer the cupcakes to a wire rack for cooling.

Frosting 

• Beat butter in a large bowl using hand or stand mixer until slightly whipped.
• Add 1 cup of powdered sugar at a time and mix on low until blended. Increase speed to high and continue beating. Repeat with the remaining powdered sugar.
• Beat in 2 tbsp of heavy cream and the vanilla extract until combined. You can add in heavy cream if needed for desired consistency. Add salt and mix to combine.
• Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops.
• Fill 3 pastry bags with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
• Pipe 3 layers with each pastry bag of frosting onto the cooled cupcakes, finish by adding the candy eyes to each cupcake.

Nutrition Information

Serving: 1Cupcake Calories: 493kcal (25%) Carbohydrates: 69g (23%) Protein: 2g (4%) Fat: 23g (35%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 63mg (21%) Sodium: 253mg (11%) Potassium: 53mg (2%) Fiber: 1g (4%) Sugar: 57g (63%) Vitamin A: 742IU (15%) Vitamin C: 1mg (1%) Calcium: 50mg (5%) Iron: 1mg (6%)

Want even more recipes?Follow on Pinterest or tag on social @kimschob to share your dish!