Introduction

Candy Corn Cupcakes bring the festive colors and sweet flavors of candy corn into a delightful, bite-sized treat. These cupcakes are perfect for Halloween parties or any time you want a fun, colorful dessert with a fluffy marshmallow frosting.

The image shows several orange cupcakes with a top layer of white whipped frosting piped in a swirl pattern. Each cupcake is decorated with small orange and yellow round sprinkles scattered over the frosting and topped with a single candy corn piece that has white, orange, and yellow colors. One cupcake is in the front with a bite taken out, revealing a soft and moist crumb inside that is bright yellow at the bottom and orange at the top. All the cupcakes are placed on a round white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup vegetable oil
3/4 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1/2 cup whole milk
1/4 teaspoon orange gel food coloring
1/4 teaspoon yellow gel food coloring
1 cup unsalted butter, softened (2 sticks)
1 jar marshmallow fluff (7-ounce)
2 cups powdered sugar
Candy corn for decoration
3 tablespoons of orange and yellow sprinkles

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners and set aside.
Step 2: In a mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large bowl, whisk the vegetable oil and sugar until light and fluffy. Add the eggs and vanilla extract, stirring until just combined.
Step 4: Stir in the milk, then gently fold in the dry ingredients until just combined.
Step 5: Divide the batter evenly into two bowls. Add the yellow gel food coloring to one bowl and the orange gel food coloring to the other. Mix each until the color is even.
Step 6: Spoon about 2 tablespoons of the yellow batter into the bottom of each cupcake liner, then spoon 2 tablespoons of orange batter on top. Fill liners about two-thirds full.
Step 7: Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely.
Step 8: To make the frosting, beat the softened butter with an electric mixer until creamy. Mix in the marshmallow fluff until smooth, then gradually add powdered sugar until thick and smooth.
Step 9: Transfer the frosting to a piping bag with a large tip and pipe onto the cooled cupcakes. Decorate with candy corn and sprinkles as desired, then serve.

Tips & Variations

Use gel food coloring for vibrant colors without changing the batter’s consistency.
For a more intense frosting flavor, add a teaspoon of vanilla extract to the marshmallow frosting.
Try swapping the candy corn decoration for chopped nuts or edible glitter for a different look.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring cupcakes to room temperature before serving. To reheat, warm gently in the microwave for about 10 seconds.

How to Serve

The image shows several orange cupcakes arranged closely on a white plate, each topped with a thick swirl of white frosting. On top of the frosting, there are small round yellow and orange sprinkles scattered, and each cupcake is crowned with a single candy corn piece pointing upwards. The cupcakes have a light, moist texture, and the white paper liners gently hold them in place. The background and surface have a clean white marbled texture, adding brightness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute whole milk with a plant-based milk and use a dairy-free butter alternative. Be sure the marshmallow fluff you use is also dairy-free.

Can I prepare the cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day or two in advance and keep them stored at room temperature or refrigerated. Frost just before serving for the best texture.