Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- Orange and yellow food coloring
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- Yellow and orange food coloring
- Candy corn for decoration
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, whisk together flour, baking powder, and salt.
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In another bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla.
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Gradually mix in dry ingredients, alternating with milk.
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Divide batter into three bowls. Leave one white, color one yellow, and one orange.
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Layer batters in cupcake liners: orange on bottom, then yellow, then white.
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Bake for 18-20 minutes until a toothpick comes out clean.
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Cool completely on a wire rack.
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For frosting, beat butter until creamy. Gradually add powdered sugar, cream, and vanilla.
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Divide frosting into three parts. Leave one white, color one yellow, and one orange.
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Pipe frosting onto cupcakes in concentric circles: orange, then yellow, then white.
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Top each cupcake with a piece of candy corn.
Bite into one of these Candy Corn Cupcakes and let the nostalgic flavors of Halloween dance across your taste buds! Each cupcake is a whimsical work of art, with layers of orange, yellow, and white mirroring the iconic candy corn design. The soft, moist cake and creamy frosting combine to create a treat that’s as delightful to look at as it is to eat. Whether you’re hosting a Halloween party, treating your little goblins, or just indulging in some festive baking, these cupcakes are sure to cast a spell of sweetness on everyone who tries them. So grab your mixing bowls, channel your inner confectioner, and get ready to create a batch of cupcakes that are truly candy corn-ucopias of Halloween joy!
