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a candy corn cupcake with candy eyes in an orange cupcake wrapper

Candy Corn “Flavored” Cupcakes From Scratch!


  • Author: Kim Schob
  • Total Time: 1 Hour & 5 Minutes
  • Yield: 12 1x

Ingredients

Scale

Cupcakes 

Frosting 


Instructions

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.

  • Prep Time: 20 minutes
  • Decorating: 20 minutes
  • Cook Time: 25 minutes
  • Category: Halloween
  • Method: Bake
  • Cuisine: American