These delicious Candy Corn Cupcakes use a box of cake mix and a simple homemade cream cheese frosting to make a bright and festive cupcake for the Fall season. They are a fun cupcake recipe for autumn birthdays, Halloween parties and more!
Since most of us either love or hate candy corn, I will assure you that Candy Corn Cupcakes do not taste like candy corn. They are only made to look like candy corn by using yellow, orange and white coloring and sprinkles. These cupcakes make an eye-catching Fall dessert or Halloween treat and are wonderful after enjoying this slow cooker witches brew stew dinner.
You can enjoy them after having mummy hot dogs for dinner, and alongside graveyard pudding cups and spider donuts at your Halloween party. Candy corn cupcakes are a variation of these spooky chocolate zombie cupcakes.
You'll need a large mixing bowl, 2 standard size cupcake pans and a whisk to make the cupcake batter. To make the frosting, you'll need an electric stand mixer or electric hand mixer, plus a good piping bag and piping tips. I use this reusable piping bag and love it because it's easy to clean and you can change the piping tip while the bag is full of frosting without making a mess.
Ingredients
To make candy corn cupcakes you need a box of white cake mix, plus eggs and oil as indicated on the package. The homemade vanilla frosting is made with butter, cream cheese, powdered sugar, vanilla extract and yellow food coloring.
And to decorate the cupcakes you need:
- Orange sprinkle decorations: I use these orange sugar pearls sprinkles but you can also add in some orange, white or yellow jimmies or crystal sugar sprinkles.
- Candy corn: if you don't like candy corn, only use the sprinkles.
Instructions
STEP 1: Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the liners. Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes. Remove cupcakes from the oven when done and place on your decorating workspace. Let the cupcakes cool for at least 1 hour before frosting.
STEP 2: When the cupcakes have cooled make the frosting. Combine the softened butter, cream cheese and vanilla extract in a large mixing bowl. Using the electric hand mixer, beat on medium speed until smooth, about 1 minute. Add the powdered sugar 2 cups at a time and continue to beat on low speed until smooth. Add the yellow food coloring and mix until the dye is fully incorporated into the frosting, add more food coloring as needed to attain the hue of yellow you'd like.
STEP 3: Choose your piping tip and secure it to the piping bag. Fill the piping bag with frosting. Twist the top where the frosting ends and hold securely while squeezing the frosting in a circular fashion onto each cupcake.
STEP 4: Sprinkle each frosted cupcake with orange sprinkles and stick 1 candy corn into the top.
Transfer decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
Equipment
How To Store
These candy corn cupcakes are best eaten fresh but can be stored in the fridge for up to 4 days for optimal quality.
Recipe FAQs
I use 1 box of cake mix to make 18 cupcakes. The box usually states that it can make 24 cupcakes, but this is if you fill the liners only ½ with batter. I find that doing this makes very small cupcakes that haven't risen past the liner at all. So I fill my liners ⅔ of the way to get 18 higher, bigger cupcakes rather than 24 small ones.
I enjoy Brach's candy corn the most, and find it to be the best in quality.
Enjoy!
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Recipe
Candy Corn Cupcakes
Ingredients
- 1 box white cake mix, plus eggs and oil as indicated on the package
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tablespoon vanilla extract
- 4 cups confectioner's sugar
- 1 teaspoon yellow food coloring
- 1 cup orange sugar pearl sprinkles
- 18 pieces candy corn
Instructions
- Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the liners. Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes. Remove cupcakes from the oven when done and place on your decorating workspace. Let the cupcakes cool for at least 1 hour before frosting.
- When the cupcakes have cooled make the frosting. Combine the softened butter, cream cheese and vanilla extract in a large mixing bowl. Using the electric hand mixer, beat on medium speed until smooth, about 1 minute. Add the powdered sugar 2 cups at a time and continue to beat on low speed until smooth. Add the yellow food coloring and mix until the dye is fully incorporated into the frosting, add more food coloring as needed to attain the hue of yellow you'd like.
- Choose your piping tip and secure it to the piping bag. Fill the piping bag with frosting. Twist the top where the frosting ends and hold securely while squeezing the frosting in a circular fashion onto each cupcake.
- Sprinkle each frosted cupcake with orange sprinkles and stick 1 candy corn into the top.
- Transfer decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
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