Candy Corn Cupcakes – Yellow and orange layered cupcakes reminiscent of classic candy corn! They’re perfect for fall and Halloween parties!
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The Halloween fun continues this week with festive Candy Corn Cupcakes! These cupcakes don’t really taste like candy corn, though.
They’re just simple vanilla cupcakes with marshmallow cream cheese frosting, dressed up to look like candy corn!
So, if you’re not a candy corn fan. . .no problem. You’re still going to love these cupcakes!!
Ready to get started? Let’s go!
HOW TO MAKE CANDY CORN CUPCAKES
To make these festive Halloween cupcakes, you’ll need:
- Box of white cake mix
- Vegetable oil
- Vanilla extract
- Yellow and orange food coloring
- Candy corn
- Halloween-themed or colored sprinkles
- Cream cheese
- Powdered sugar
- Marshmallow créme
- Whipped topping
Grab a large bowl and beat the cake mix, eggs, water, oil and vanilla for 1 minute.
Split the batter between two bowls. Add yellow food coloring to one bowl and orange food coloring to the other. To make the orange food coloring, you can mix drops of yellow and red. Mix both well.
Evenly divide the yellow batter between greased cupcake liners.
Evenly top the yellow batter with the orange batter.
While the cupcakes are baking, start preparing the frosting.
In a large bowl, beat the cream cheese until smooth.
Add the powdered sugar and vanilla and beat until combined.
Add the marshmallow crème and beat until creamy. Then, fold in the whipped topping.
Make sure you allow the cupcakes to cool before storing or frosting the cupcakes.
WHY SHOULD YOU COOL CUPCAKES BEFORE STORING THEM?
If you try and place warm cupcakes in an airtight container, the container will trap the steam, creating sticky cupcake tops. And if you’ve ever tried to frost a sticky cupcake, you’ll understand this is not a good thing.
For best results, cool warm cupcakes on a wire cooling rack for at least 45 minutes to an hour. Cupcakes should be cooled completely before you attempt to store or frost them.
To frost cupcakes, put the frosting in a large Ziploc bag. Cut a small piece of the bag off of one of the bottom corners.
Pipe the frosting on top of the cupcakes and garnish the cupcakes with sprinkles and a piece of candy corn.
HOW SHOULD CUPCAKES BE STORED?
When your cupcakes have cooled completely, place them in an air-tight storage container. I love this one because you can use it for cakes and cupcakes!
There’s no need to cover the cupcakes with plastic wrap and you don’t want to throw them in a ziplock bag. Why? Because you’ll get those sticky cupcake tops!
Cupcakes will keep for up to a week on the counter, but they’re freshest within 3-4 days of baking.
SHOULD CUPCAKES BE REFRIGERATED?
I prefer storing cupcakes at room temperature – right on the kitchen counter. Now, if it’s the middle of summer, you don’t have air conditioning and your home is hot and humid, go ahead and put them in the fridge.
I just think the fridge can actually dry out cupcakes faster than if they’re stored at room temperature. If you NEED to put them in the fridge, try and bring them back to room temperature before serving so they taste as fresh as possible.
DO I NEED TO FROST THE CUPCAKES RIGHT AWAY?
If you won’t be eating the cupcakes immediately, there’s no need to frost them right away, but from my experience, you’ll want to frost the cupcakes at least within two days of baking them.
WHAT’S THE EASIEST WAY TO FROST CUPCAKES?
If you really want to keep it simple, grab a good ole’ butter knife and just frost the cupcakes.
For this recipe, I used a ziplock bag and just cut the corner off to pipe the frosting on. If you’re feeling fancier, you could use a piping kit like this one.
CAN YOU FREEZE CUPCAKES?
Yes, you can! The freezer, unlike the fridge, can keep cupcakes moist – even for a couple of months. I like to freeze them unfrosted.
Make sure the cupcakes are cooled completely. Wrap each cupcake in plastic wrap and then store in an air-tight freezer safe container or freezer bag. Make sure to keep them “protected” in the freezer, taking care not to place anything too heavy on top of them that would squish them.
Cupcakes will store well in the freezer for up to three months. When you’re ready to enjoy them, just take them out to thaw.
LOOKING FOR MORE HALLOWEEN TRICKS AND TREATS?
- Halloween Swirl Brownies
- Easy Wicked Witch Cupcakes
- Halloween Popcorn
- Spooky Halloween Punch
- Orange Screamsicle Sherbet
- Halloween Veggie Pizza
- Baked Apple Donuts
- Magic Potion Punch
- Witchy Caramel Apples
- Gummy Worm Jello Treats
- Witch Cauldron Mug Cakes
Candy Corn Cupcakes
Yellow and orange layered cupcakes reminiscent of classic candy corn! They’re perfect for fall and Halloween parties!
For the Cupcakes
- 1 16.5-oz box white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 1 tablespoon yellow food coloring
- 1 tablespoon orange food coloring
- Candy corn, for garnish
- Halloween-themed sprinkles, for garnish
For the Frosting
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 7 ounce container marshmallow créme
- 8 ounces whipped topping, thawed
For the Cupcakes
- Preheat oven to 350° Fahrenheit.
- Line a 12-cup cupcake pan with paper liners. Set aside.
- In a large bowl, beat cake mix, eggs, water, oil, and vanilla for 1 minute.
- Split the batter between two bowls.
- Add yellow food coloring to one bowl and orange food coloring to the other. Mix both well.
- Evenly divide yellow batter between cupcake liners.
- Evenly top the yellow batter with orange batter.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely.
For the Frosting
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla and beat until combined.
- Add marshmallow crème and beat until creamy.
- Add whipped topping and beat until combined.
- To frost cupcakes, put frosting in a large Ziploc bag.
- Cut a small piece of the bag off of one of the bottom corners.
- Pipe the frosting on top of the cupcakes.
- Garnish cupcakes with sprinkles and a piece of candy corn.