Festive Candy Corn Cupcakes Recipe

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Looking for a fun and festive treat to brighten up your dessert table? These Candy Corn Cupcakes are sure to delight everyone, especially during the fall season. With their vibrant colors and sweet flavor, they’re perfect for Halloween parties or any autumn gathering.

These cupcakes are not just a feast for the eyes; they bring a burst of sweetness with every bite. The fluffy vanilla cake paired with creamy frosting mimics the classic candy corn taste, making them a hit among kids and adults alike.

Deliciously Sweet Candy Corn Cupcakes

These Candy Corn Cupcakes are moist, airy, and topped with a rich buttercream frosting that captures the essence of the iconic Halloween treat. The cupcakes are soft and fluffy, perfectly sweetened, and bursting with flavor. Decorated to resemble candy corn, they are a delightful addition to any festive celebration.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Yellow and orange food coloring
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract (for frosting)
Candy corn for decoration

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Make the Batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Color the Batter: Divide the batter into three bowls. Leave one bowl plain, add yellow food coloring to the second bowl, and orange food coloring to the third. Mix until the colors are vibrant.
Layer the Batter: Using a spoon, layer the batters into the cupcake liners, starting with the plain batter, followed by yellow, and finishing with orange. Swirl gently with a toothpick for a marbled effect if desired.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
Make the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract until the frosting is smooth and fluffy.
Frost the Cupcakes: Pipe the frosting onto the cooled cupcakes and top each one with a piece of candy corn.