Our delicious Candy Corn Cupcakes use a box of cake mix and a simple homemade cream cheese frosting. Since most of us either love or hate candy corn, I will assure you that these cupcakes do not taste like candy corn! They're only made to look like it by using yellow, orange and white coloring and sprinkles and are the vanilla variation of chocolate zombie cupcakes.
Candy corn cupcakes make an eye-catching Fall dessert or Halloween treat and are wonderful after enjoying this slow cooker witches brew stew dinner or mummy hot dogs for dinner. If you're throwing a Halloween party, serve them alongside graveyard pudding cups and spider donuts.
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.
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.
Kristina's tip
It's important to let the cupcakes cool completely before frosting. I usually prepare the cupcakes the day before decorating. This ensures that the cupcakes are cool enough to not melt the frosting.
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 the decorated cupcakes to the fridge to chill and set the frosting. Serve within a few hours or within 2 days for the best results.
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
Candy Corn Cupcakes
Equipment
- standard size muffin tin
- piping bag and piping tips
- white cupcake liners
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.
Notes
Nutrition
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