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Candy Corn Cupcakes

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Delightful Candy Corn Cupcakes perfect for fall festivities and Halloween celebrations, featuring a colorful appearance and delicious flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Yellow gel food coloring
  • Orange gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the sour cream and mix until fully incorporated, scraping the bowl as needed.
  6. Alternate adding the dry ingredients and milk in three additions, starting and ending with the dry. Mix until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 full.
  8. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed until incorporated.
  10. Add the vanilla extract, salt, and heavy cream or milk. Beat on high speed for 2 to 3 minutes until light and fluffy. Adjust consistency with more cream if needed.
  11. Divide the buttercream into three bowls: one left white, one tinted yellow, and one tinted orange. Mix each color thoroughly.
  12. Fit a piping bag with a large round tip or snip a large plastic bag end. Begin with yellow frosting to pipe a ring around each cupcake’s outer edge, followed by orange and a small dollop of white frosting in the center.
  13. For a tri-color swirl effect, fill three bags with each color and place inside a larger bag fitted with a round tip. Pipe gently to reveal colors at once. Practice on parchment paper before decorating.

Notes

To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Allow to come to room temperature before serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/candy-corn-cupcakes-easy-recipe-for-fall-treats/