Candy Corn Cupcakes are a fun way to celebrate Halloween and Fall. Just one cake mix, two colors and cream cheese frosting and everyone loves them.

This is one of my favorite times of the year. Not because it’s Halloween and not because of trick or treat, but because the stores are suddenly filled with bags and bags of sweet sugary orange and yellow Candy Corn. I know, it’s crazy, an adult so excited about a junk food candy that I now call this my favorite time of year.

My kids (or should I call them my adults now?) have teased me for years. They insist that ALL corn candy was made in 1924 and it’s stored somewhere for safekeeping and only comes out in the fall when silly people like me to buy it.

So one thing I know about corn candy is there are the lovers and there are the haters. As they say, haters gonna hate, but I am gonna keep on loving my corn candy. Sorry, that was a bit corny 🙂

How to Make Candy corn cupcakes

This recipe is really easy. I used a vanilla flavored box cake mix (don’t hate me). After I mixed up the cake, I separated it into two separate bowls. Then the fun begins…I colored one bowl yellow and the other one orange.

Next, I simply layered them in the cupcake liners with the yellow on the bottom and orange on top – just like candy corn. After they baked and cooled I frosted them with cream cheese frosting.

Krazy kitchen mom tips

When using food coloring start with a smaller amount and add to it…you can always add more but you can’t take it away. For this recipe, I used 6-8 drops. I also find that once the colored batter sits for a few minutes, the darker it gets.
I like to make my frosting the day before I bake. It’s much less mess in the kitchen. Simply warm the frosting in plastic and place it in the refrigerator. Take it out about an hour before you’re going to use it.
Make frosting clean up a breeze! I place my frosting on plastic wrap and then wrap it up so it looks like a log. When I’m ready to use it, I snip off one end of the log and then place that into a piping bag with a tip. It’s so easy and when you’re finished, just remove the tip and throw everything away.
To make this recipe a little bit lighter, substitue the 1/3 cup of oil for 1/3 cup of applesauce. You can also substitute 3 eggs for 1/4 cup of plain Greek yogurt.