Candy corn inspired vanilla cupcakes with vanilla buttercream frosting. These candy corn cupcakes are perfect for fall or your next Halloween party.
I love Halloween. It is my favorite holiday. I feel like all the other holidays around this time like Thanksgiving and Christmas can be a bit stressful. You may be traveling, doing last minute shopping, making sure you didn’t burnt the turkey, etc.
With Halloween, you throw a bowl of candy out and call it a day. Ok, it might be a little more than that but Halloween is a special time for our family. I love seeing the kids in their costumes and every year our family (parents included) have gotten into the Halloween spirit.
Vanilla Cupcake Base
Back to the cupcakes! These cupcakes start with my vanilla cupcakes. These vanilla cupcakes are so tender and flavorful. Instead of butter, I used oil to keep them extra moist. The oil gives it a bit of a different texture, but it really works with the cupcake size. You can check out my basic vanilla cupcake recipe here.
Candy Corn Cupcake Frosting
To make the candy corn cupcake frosting, I started with my vanilla buttercream frosting. After making a batch of the frosting, I divided the frosting into three bowls. Since the candy corns have a yellow base, I added a bit extra to the yellow frosting bowl. You’ll want to make sure you have enough to pipe three rings on top of the candy corn cupcakes. To pipe the topping, pipe a ring of yellow on the bottom. Then pipe a slightly smaller ring of orange and followed by a small ring of white on the top. I used a 2A tip for the yellow and orange frosting and a 12 tip for the white frosting.
A Few Tips Before You Start
- Room Temperature – Make sure that your eggs and milk are at room temperature.
- Weigh Everything – If you don’t have a food scale, it’s time to invest in one. Weighing all your ingredients helps ensure everything is measured properly and comes out consistent each time.
- Baking Time – I found that 16 minutes was the ideal time for my oven. Make sure to not underbake them or they will shrink after baking.
- After Baking – After you bake the cupcakes, immediately pull them out of the pan and place them on a cooling rack. I use a spoon to scoop easily scoop them out.
Here are some supplies I used to make this recipe:
Candy Corn Cupcakes
For the cupcakes
- 1 1/2 cup flour 200g
- 1/2 teaspoons baking powder
- 1/4 teaspoons salt
- 1/2 cup oil 112g
- 1 cup sugar 200g
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup milk 115g
For the frosting
- 1 1/2 sticks of butter 169g
- 1/2 cup of shortening 102g
- 2 lb of powdered sugar 907g
- 1/2 cup of milk 115g
- 1 tbsp of vanilla
- Orange and yellow food coloring
- Preheat the oven to 325 degrees (162 Celsius)
- Line the muffin tin with cupcake liners
- Combine dry ingredients (flour, baking powder, salt) into a mixing bowl or stand mixer
- Add oil
- Add sugar (scraping down sides as needed)
- Add eggs one at a time
- Add vanilla
- Add milk slowly
- Once combined, fill each cupcake liner about 2/3 full
- Bake for 16-19 minutes. They are done when you can insert a toothpick and it comes out clean.
- Once baked, transfer to a cooling rack.
For the Frosting:
- In a stand mixer with the paddle attachment, beat butter and shortening on medium speed until smooth and creamy (2-3 minutes).
- Add half of the powdered sugar and beat of low speed for 30 seconds.
- Add a 1/4 cup of the milk and mix on low.
- Add the remaining powdered sugar and milk.
- Add vanilla.
- Mix on low for 30 seconds and gradually increase the speed to high and beat for 2 minutes.
- If it is too thin, add more powdered sugar. If is it too thick, add more milk.
- Divide frosting into 3 bowls (leaving one with a bit more than the rest of the bowls)
- Add the orange food coloring to one bowl and mix
- Add the yellow food coloring to the another bowl and mix
- Using a 2A tip, fill a piping bag with the yellow frosting
- Using a 2A tip, fill a piping bag with the orange frosting
- Using a 12 tip, fill a piping bag with the white frosting
- Pipe a ring of yellow frosting onto the base of the cupcake
- Next, pipe a slightly smaller ring of orange frosting
- Next, pipe a small ring of white frosting
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