Description
Vibrant, moist Candy Corn Cupcakes with stunning orange, yellow, and white layers that capture the essence of fall. Perfect for Halloween parties and autumn celebrations with simple ingredients and easy techniques.
Ingredients
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup buttermilk
Yellow gel food coloring
Orange gel food coloring
For Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
Yellow and orange gel food coloring
Instructions
1. Preheat oven to 350°F (175°C) and line cupcake pan with paper liners.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream softened butter and sugar for 3-4 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
6. Divide batter equally into three bowls. Leave one plain (white), tint second with yellow food coloring, and third with orange food coloring.
7. Spoon 1 tablespoon orange batter into each cupcake liner, then 1 tablespoon yellow, then 1 tablespoon white on top.
8. Bake for 18-22 minutes until a toothpick inserted in center comes out clean.
9. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
10. For frosting: Beat butter until creamy, gradually add powdered sugar, then add cream and vanilla. Beat until fluffy.
11. Divide frosting into three bowls and color white, yellow, and orange. Pipe stripes onto cooled cupcakes.
Notes
Room temperature ingredients are essential for smooth batter and proper texture.
Use gel food coloring for vibrant colors without adding excess liquid.
Don’t overmix batter – mix just until combined to avoid dense cupcakes.
Spoon batter gently into liners rather than pouring to maintain distinct layers.
Store unfrosted cupcakes at room temperature for up to 3 days or freeze for up to 3 months.
Can substitute 1 cup milk + 1 tablespoon lemon juice for buttermilk.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 32g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg
Keywords: candy corn cupcakes, halloween cupcakes, fall cupcakes, layered cupcakes, candy corn dessert