Candy Corn Cupcakes

Square close-up of Candy Corn Cupcake topped with swirled white frosting, candy corn, and sugar pearls on a white plate.

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Celebrate the season with Candy Corn Cupcakes, a fun and easy fall dessert bursting with color and buttery sweetness.

Prep Time30

Cook Time16

Additional Time30

Total Time1 16

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Jamie Sherman

Equipment

muffin tin
cupcake liners
mixing bowl (large and medium)
hand mixer or stand mixer
rubber spatula
wire cooling rack
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 9x9-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.

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