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solo shot of one cupcake with liner peeled back

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. Everyone loves them.
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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 

  • 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 at room tempature softened
  • 1/2 cup butter - softened at room temerature 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 and butter until smooth.
  • Add confectioners sugar, 1/4 cup at a time and mix until smooth and creamy.
  • Place the frosting 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.