Candy Corn Cupcakes

Course Dessert

Cuisine American

Keyword cupcake recipe, halloween cupcake, halloween party dessert

Prep Time 15

Cook Time 25

Servings

Calories 358kcal

Author Julie Clark

Ingredients

For the Cupcake:

1 box white cake mix (15.25 ounces) (plus ingredients on the back of the box)
yellow food coloring
orange food coloring

For the Frosting:

1 cup salted butter room temperature
2 teaspoons vanilla extract
½ teaspoon salt
½ cup white chocolate chips or candy melts melted
5-6 cups powdered sugar
1-2 tablespoons heavy cream optional
Optional garnishes: candy corn yellow or orange sprinkles

Instructions

Make the cupcakes:

Preheat the oven according to the instructions on the box mix packaging. Line a muffin pan with cupcake liners. You'll need about 18 liners.
Prepare the white cake mix according to package instructions (I used vegetable oil, water, and egg whites). Evenly separate the cake batter into three separate bowls.
Color one bowl with yellow food coloring and another with orange food coloring (use as much food coloring as needed to achieve your desired color). Leave the last bowl white. You should have one bowl with yellow batter, one with orange batter, and one with white batter.
Use an ice cream scoop to fill the cupcake liners ¾ of the way full by alternating between the three colors. To match a candy corn, the order goes yellow, orange, then white.
Bake in the oven for instructed time on the box (I did 20 minutes at 350º Fahrenheit) or until the center of the cupcake bounces back when you touch it. Remove from the oven and take cupcakes out of the muffin tin. Set them aside so they can cool off completely.

Make the buttercream:

Melt the white chocolate chips in the microwave in 15-20 second increments and stir between each one. Stop when the chocolate is melted, do not overheat or it will seize up. Set aside to cool slightly.
Make the frosting by using a mixer to beat the butter, salt, and vanilla until light and fluffy (about 2-3 minutes).
Gradually add the powdered sugar and melted white chocolate to the butter mixture on low speed.
Once incorporated, beat until fully combined, about 5 minutes. If the mixture is too thick, slowly add in 1-2 tablespoons of heavy cream until you have reached your desired consistency.
Pipe frosting on top of cupcakes using Wilton tip 1M or 2D and garnish with candy corn and sprinkles if you'd like.
Store in an airtight container at room temperature.

Notes

The calories shown are based on the recipe making 18 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition