These festive candy corn cupcakes feature layered orange, yellow, and white cake with cream cheese frosting to create perfect Halloween dessert replicas of the iconic candy
Author:David Cooper
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:12 cupcakes 1x
Category:Halloween Desserts
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup whole milk, room temperature
Orange gel food coloring
Yellow gel food coloring
8 oz cream cheese, softened
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted
2 teaspoons vanilla extract (for frosting)
2–3 tablespoons heavy cream
Orange and yellow sanding sugar for decoration
Instructions
Preheat oven to 350°F and line 12-cup muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt in medium bowl.
Cream butter and sugar for 3-4 minutes until light and fluffy.
Add eggs one at a time, then vanilla extract.
Alternately add dry ingredients and milk, mixing just until combined.
Divide batter into three bowls, keeping one white.
Color one bowl orange and one bowl yellow with gel coloring.
Layer batters in cupcake liners: orange, yellow, then white.
Bake 18-20 minutes until tops spring back when touched.
Cool completely before frosting.
Prepare cream cheese frosting by beating cream cheese, butter, powdered sugar, vanilla, and cream.
Pipe frosting in candy corn colors: white, yellow, orange from bottom to top.
Notes
Use gel food coloring for vibrant colors without thinning batter