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Add a pop of color to your dessert table with Candy Corn Cupcakes! 🎃 Simple, buttery cupcakes topped with white frosting and candy corn!
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Nothing says fall quite like these colorful and festive Candy Corn Cupcakes. They capture all the sweetness and color of your favorite Halloween treat in soft, buttery layers. If you’re searching for fall cupcakes that stand out, this is one of the best fall cupcakes ideas for parties, bake sales, or cozy weekends.
These cupcakes bring together the best of fall cupcake flavors in a fun and easy-to-make dessert. The bright yellow, orange, and white layers make them an eye-catching fall cupcakes recipe that kids and adults both love. Whether you’re planning a party or looking for new fall cupcakes flavors, this one will make your dessert table shine.
These Candy Corn Cupcakes are one of the most creative fall cupcakes ideas for adding color and fun to your seasonal dessert table.
⭐ Why You’ll Love This Recipe
- Perfect fall cupcakes recipe for Halloween or autumn gatherings
- Beautiful layered colors that look just like candy corn
- Soft, moist texture with a rich, buttery flavor
- Great for kids and beginner bakers alike
🛒 Ingredients & Substitutions
cupcake batter
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- butter – substitute with margarine if needed
- large eggs
- plain Greek yogurt – substitute with sour cream for a slightly tangier flavor
- buttermilk – substitute with ⅔ cup milk mixed with 2 teaspoons vinegar or lemon juice
- vanilla extract
- yellow and orange gel food coloring – gel works best for vibrant colors
white frosting
- butter, softened – substitute with margarine if preferred
- powdered sugar
- heavy cream – substitute with whole milk for a thinner consistency
- clear vanilla extract – substitute with regular vanilla extract, but frosting will have a cream tint
decoration
- orange sanding sugar
- yellow sanding sugar
- mini white sugar pearls
- candy corns
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✨ Variations
- Add sprinkles: Mix festive fall sprinkles into the frosting for extra color.
- Flavor twist: Add a teaspoon of almond or orange extract for more depth.
- Marble style: Swirl the colored batters together for a fun tie-dye effect.
- Mini cupcakes: Use mini liners and bake for 10-12 minutes.
🔥 Tips
- Use gel food coloring for vibrant color without changing the batter texture.
- Fill each liner about two-thirds full to prevent overflow.
- Frost only after cupcakes have thoroughly cooled to keep the topping fluffy and smooth.
❓ FAQs
Yes, bake and cool the cupcakes, then store them in an airtight container. Frost the day you plan to serve for the best texture.
Using clear vanilla helps keep the frosting bright white, but regular vanilla works too.
Yes, you can use a yellow or white cake mix as a shortcut. Just divide and color the batter as directed.
Absolutely! Pour the colored batter into a 9×9-inch pan, bake as directed, and frost once cooled.
Layer the yellow batter first, then gently spoon the orange batter on top. Avoid swirling if you want clean layers.
Yes, because of the butter-based frosting. Store them in the refrigerator, but bring them to room temperature before serving.
Paper liners with a light color show off the bright layers best. Avoid dark liners that can dull the appearance.
Yes, this fall cupcakes repcakes doubles easily. Just mix each color in separate bowls to maintain even shades.
Absolutely. Store prepared frosting in the refrigerator for up to 3 days and rewhip before using.
🍽️ Other Recipes You May Enjoy
Candy Corn Cupcakes
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Equipment
- muffin tin
- mixing bowl (large and medium)
- hand mixer or stand mixer
- rubber spatula
- piping bags with tips or offset spatula
Ingredients
Cupcake Batter
- ⅔ cup unsalted butter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ⅔ cup plain Greek yogurt
- ⅔ cup buttermilk
- 1 teaspoon clear vanilla extract
- yellow and orange gel food coloring
White Frosting
- 1 ¼ cups salted butter, softened
- 5 cups powdered sugar
- ¼ cup heavy cream
- 1 tablespoon heavy cream
- 1 ¼ teaspoons clear vanilla extract, to keep the frosting white
Decoration
- orange sanding sugar
- yellow sanding sugar
- mini white sugar pearls
- candy corn
Instructions
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a large mixing bowl, beat the softened butter until smooth. Add the flour, sugar, baking powder, baking soda, and salt. Mix on low speed until it resembles coarse crumbs.⅔ cup unsalted butter, 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt
- Add the eggs one at a time, mixing well after each addition until a dough-like consistency forms.3 large eggs
- Mix in the Greek yogurt, buttermilk, and vanilla extract just until combined. Do not overmix.⅔ cup plain Greek yogurt, ⅔ cup buttermilk, 1 teaspoon clear vanilla extract
- Divide the batter evenly into two bowls (about 2 cups each).
- Add yellow gel food coloring to one bowl and orange to the other. Mix each until the color is even.yellow and orange gel food coloring
- Spoon 1 ½ tablespoons of yellow batter into each cupcake liner, then 1 ½ tablespoons of orange batter on top. Each liner should be about two-thirds full.
- Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter until creamy.1 ¼ cups salted butter
- Gradually add powdered sugar, mixing after each addition.5 cups powdered sugar
- Add heavy cream and clear vanilla extract, and beat on medium-high until light and fluffy.¼ cup heavy cream, 1 tablespoon heavy cream, 1 ¼ teaspoons clear vanilla extract
- Frost cooled cupcakes using a piping bag or spatula.
- Decorate with sanding sugars, pearls, and a candy corn on top.orange sanding sugar, yellow sanding sugar, mini white sugar pearls, candy corn
- Serve and enjoy!
Notes
🥡 STORAGE
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving for the best texture.
♨️ REHEATING
- Cupcakes are best served at room temperature.
- If chilled, allow them to sit out for about 30 minutes before serving.
❄️ FREEZING
- Freeze unfrosted cupcakes in an airtight container for up to 2 months.
- Thaw overnight in the refrigerator and frost before serving.
💡 TIPS FOR BEST RESULTS
- Fill each liner one-third full with yellow batter, then add orange to reach about two-thirds full. This helps cupcakes rise evenly.
- Use gel food coloring for bright, vibrant colors without thinning the batter.
- For a marbled effect, swirl the yellow and orange batters with a toothpick before baking.
🍳 ALTERNATE COOKING METHODS
- Mini cupcakes: Bake 10-12 minutes at 350°F.
- Cake version: Pour batter into a 9×9-inch pan, bake 28-32 minutes, and frost once cooled.
♻️ LEFTOVERS
- Leftover cupcakes can be stored in an airtight container for 3 days in the fridge.
- For longer storage, freeze the unfrosted cupcakes and frost when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
