Candy Corn Cupcakes
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Candy Corn Cupcakes 

Super cute and easy Candy Corn cupcakes that are perfect for Halloween or Thanksgiving dessert!
Course Dessert
Cuisine American
Keyword Candy Corn Cupcake, Easy Halloween Cupcake
Prep Time 15 minutes
Cook Time 23 minutes
Servings 24
Calories 638kcal
Author MidgetMomma

Equipment

Ingredients

Vanilla Cupcakes Ingredients

Vanilla Buttercream Frosting Ingredients

Instructions

Buttercream Directions

  • Bring the butter to room temperature. Do NOT put it in the microwave to soften, put it on the kitchen counter and soften.
  • Add the butter and the shortening to the bowl of the stand mixer bowl. Using the paddle handle on the mixer to combine the two on medium speed.
  • Once butter and shortening are combined slowly add in the confectioners sugar and mix it little bit little until the sugar is incorporated into the butter/shortening mixture.
  • If the frosting is thick add a little water a little bit at a time until you get to the consistency you are wanting.
  • Set the frosting aside until the cupcakes are done cooling.

Vanilla Cupcakes Directions

  • Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
  • Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
  • Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
  • Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
  • Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
  • Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
  • Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
  • Transfer the cupcakes to a cooling rack until they have reached room temperature.

How to Make Candy Corn Cupcakes

  • First make your cupcakes, while the cupcakes are baking make your frosting. Cool the cupcakes completely.
  • Split the frosting into 3 batches, color one batch yellow, one batch orange and leave one batch white. Use gel food coloring to color the frosting.
  • Add the frosting to the pastry bags putting one color in each pastry bag. You will want to use a large tip for each color when setting up the pastry bags.
  • Pipe a single layer swirl on the cupcake with the orange colored buttercream on each cupcake.
  • Using the yellow colored buttercream, pipe a single layer swirl just a little smaller on top of the orange swirl on all of the cupcakes.
  • Then pipe a single layer swirl just a little smaller on top of the yellow with the white buttercream on all of the cupcakes.

Notes

If you are low carb or keto, you can also enjoy these fun halloween candy corn cupcakes. You will want to use either sugar free vanilla cupcakes or keto chocolate cupcakes and sugar-free buttercream frosting.

Nutrition

Calories: 638kcal | Carbohydrates: 84g | Protein: 3g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 119mg | Potassium: 44mg | Fiber: 1g | Sugar: 73g | Vitamin A: 647IU | Calcium: 24mg | Iron: 1mg