Candy Corn Cupcakes

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

1. 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.
2. 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.
3. 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.
4. 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.

Candy Corn Cupcakes

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.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Candy corn, halloween, halloween candy, halloween cupcakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 cupcakes

Author: Laura Franco

Ingredients 

1x2x3x

• 1 box white vanilla-flavored cake mix
• 4 egg whites
• 1-1/4 cups milk
• 1/2 cup canola oil
• red and yellow food coloring
• 1-8 oz. package cream cheese softened
• 1/2 cup butter softened
• 4 cups confectioners sugar

Instructions

• Preheat oven to 350 degrees.
• Combine cake mix, eggs whites, milk, and oil in a large bowl.
• Mix on medium speed for 2 minutes until smooth and creamy.
• Separate the prepared mix into two bowls with an equal amount in each.
• Color one bowl yellow using the yellow food coloring.
• Color the other bowl orange using the yellow and red food coloring.
• Place cupcake liners into muffin tin.
• Fill all muffin liners 1/2 way with yellow cake mix. Tap it on the counter a few times so that the yellow settles.
• Then do the same with the orange cake mix.
• Bake for 18-20 minutes.
• Cool for 1 hour before frosting.

For the Cream Cheese Frosting

• With a mixer, blend the cream cheese, butter until smooth.
• Add confectioners sugar and mix until smooth and creamy.
• Place it in a zip-top or pastry bag with a pastry tip and pipe the frosting on top of the cupcakes.
• Decorate and enjoy!

Notes

1. 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.
2. I also make my frosting colors very dark or very bright because when it bakes, it tends to dull the color.
3. I like to make my frosting the day before I bake. It's much less mess in the kitchen. Simply store the frosting in plastic and place it in the refrigerator. Take it out about an hour before you're going to use it.
4. SPECIAL TIP: 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.
5. To make any box cake mix recipe a little bit lighter, substitute the canola oil for an equal amount of applesauce.