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Candy Corn Cupcakes Recipe

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4.8 from 85 reviews

Candy Corn Cupcakes are festive, colorful treats perfect for fall celebrations or Halloween. These moist vanilla cupcakes layered in vibrant yellow and orange hues are topped with a fluffy marshmallow buttercream frosting and decorated with classic candy corn and sprinkles for a fun and eye-catching dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

Wet Ingredients

  • 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

Frosting

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 jar marshmallow fluff (7-ounce)
  • 2 cups powdered sugar

Decoration

  • Candy Corn
  • 3 tablespoons orange and yellow sprinkles

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and for easy removal after baking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside for later incorporation into the batter.
  3. Combine Wet Ingredients: In a large mixing bowl, use a whisk to stir the vegetable oil and granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time along with vanilla extract, mixing until just combined to avoid overbeating.
  4. Add Milk and Dry Ingredients: Pour in the whole milk and stir until incorporated. Gently fold in the flour mixture just until combined to keep the batter light and airy.
  5. Divide and Color Batter: Divide the batter evenly into two separate bowls. Stir yellow gel food coloring into one bowl and orange gel food coloring into the other, mixing each until the colors are fully blended.
  6. Fill Cupcake Liners: Spoon about 2 tablespoons of the yellow batter into the bottom of each cupcake liner. Then spoon 2 tablespoons of the orange batter on top, filling the liners approximately two-thirds full to allow room for rising.
  7. Bake Cupcakes: Place the muffin pan in the preheated oven and bake for 15 minutes or until a toothpick inserted into the center of the cupcakes comes out clean, signaling they are fully baked. Remove from the oven and allow cupcakes to cool to room temperature.
  8. Prepare Frosting: While cupcakes cool, use an electric mixer to cream the softened unsalted butter until smooth and fluffy. Add the marshmallow fluff and continue mixing until the mixture is well combined and creamy. Gradually mix in powdered sugar until the frosting reaches a thick and smooth consistency suitable for piping.
  9. Frost and Decorate: Transfer the frosting to a piping bag fitted with a large tip. Pipe the marshmallow buttercream generously on top of each cooled cupcake. Decorate with candy corn pieces and sprinkle with orange and yellow sprinkles for a festive finishing touch. Serve and enjoy!

Notes

  • Room temperature eggs help the batter come together better and produce a fluffier cupcake texture.
  • Using gel food coloring gives more vibrant colors without thinning the batter.
  • Be careful not to overmix the batter once flour is added to avoid dense cupcakes.
  • Allow cupcakes to cool completely before frosting to prevent melting or sliding.
  • Marshmallow fluff in the frosting adds a sweet, cloud-like texture different from traditional buttercream.
  • Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer.

Keywords: Candy Corn Cupcakes, Halloween cupcakes, marshmallow frosting, colorful cupcakes, festive dessert

Find it online: https://thedishspot.com/candy-corn-cupcakes-recipe/