Name: Candy Corn Cupcakes Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; ¼ teaspoon kosher salt; ¼ cup vegetable oil; ¾ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; ½ cup whole milk; ¼ teaspoon orange gel food coloring; ¼ teaspoon yellow gel food coloring; 1 cup unsalted butter, softened (2 sticks); 1 jar marshmallow fluff (7 ounces); 2 cups powdered sugar; Candy Corn; 3 tablespoons orange and yellow sprinkles

If you’re looking for a festive treat that’s as fun to make as it is to eat, I’ve got just the thing for you. This Candy Corn Cupcakes Recipe brings all the cheerful colors and flavors of everyone’s favorite Halloween candy into a soft, dreamy cupcake. Trust me, these cupcakes are a total crowd-pleaser—moist, bright, and topped with the fluffiest marshmallow frosting you can imagine. Keep reading, and I’ll share all my tips and tricks so your cupcakes turn out absolutely perfect every time.

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Why You’ll Love This Recipe

Vibrant & Festive: The orange and yellow gel colors make these cupcakes practically glow on your dessert table.
Marshmallow Magic: The frosting with marshmallow fluff is silky smooth and adds the perfect sweet balance to the cupcakes.
Easy to Make: Straightforward steps and simple ingredients for a recipe anyone can master.
Customizable Decorations: Candy corn and sprinkles add that extra pop and are super fun to personalize.

The image shows a white plate filled with bright orange cupcakes each topped with a swirl of white frosting. On top of each frosting swirl is an orange, yellow, and white candy piece shaped like candy corn. Small orange and yellow round sprinkles are scattered over the frosting, adding texture and color contrast. The cupcakes have a soft, spongy texture with ridged white paper liners. The background features a white marbled surface with a blurred white bowl filled with more candy corn visible in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Candy Corn Cupcakes Recipe come together beautifully to give you that moist, tender crumb with bright, cheerful colors. I love using gel food coloring because it gives those vivid hues without watering down your batter.

All-purpose flour: I spoon and level it for accuracy – this keeps your cupcakes light and fluffy.
Baking powder: Helps give the cupcakes their perfect rise.
Kosher salt: Just a pinch to balance all the sweetness.
Vegetable oil: Keeps the cupcakes tender and moist—don’t substitute with butter here or the texture changes.
Granulated sugar: Sweetens without overpowering.
Large eggs: Room temperature eggs really make a difference in how well your batter comes together.
Vanilla extract: Adds warmth and depth to the flavor.
Whole milk: Adds richness and a soft crumb.
Orange and yellow gel food coloring: For that iconic candy corn look.
Unsalted butter: Room temp and softened, this is key to creamy frosting.
Marshmallow fluff: This is the secret behind the dreamy frosting texture.
Powdered sugar: To sweeten and thicken the frosting perfectly.
Candy corn and sprinkles (optional): For that final festive touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Candy Corn Cupcakes Recipe invites you to make it your own! Whether you want to add a different flair or accommodate dietary needs, there’s lots of room for creativity here.

Use white cake mix: When I’m short on time, swapping the homemade batter for a white cake mix works great and still tastes amazing.
Dairy-free version: I’ve swapped the milk and butter for almond milk and coconut oil before—just as tasty and kid-approved!
Flavor twist: Adding a teaspoon of almond extract with the vanilla gives a lovely nutty undertone.
Spice it up: Sprinkle a pinch of cinnamon or pumpkin spice into the batter for a cozy fall vibe.

How to Make Candy Corn Cupcakes Recipe

Step 1: Prep and mix your dry ingredients

Paint your workspace with some cupcake liner magic! Start by preheating your oven to 350°F and lining a 12-cup muffin pan with liners. Whisk together the flour, baking powder, and salt in a bowl – this ensures your baking powder is evenly distributed, so every bite rises just right.

Step 2: Mix wet ingredients until fluffy

In a separate large bowl, whisk the oil and sugar until you see it lighten up and become fluffy—that’s when you know it’s ready to hold the eggs. Add in the eggs one at a time along with the vanilla extract, mixing gently after each to keep the air bubbles that make cupcakes so tender.

Step 3: Combine wet and dry, then divide for color

Pour in the milk and stir gently, then fold in your dry ingredients just until combined—overmixing here will toughen your cupcakes (I learned this the hard way!). Divide your batter into two bowls, adding yellow gel color to one and orange gel to the other. Use a spatula to stir each until the colors are beautifully even.

Step 4: Layer the batter and bake

Spoon about two tablespoons of the yellow batter into each cupcake liner, then top with two tablespoons of the orange batter. Your liners should be about two-thirds full to give these cupcakes room to rise without spilling over. Pop them into the oven and bake for 15 minutes, or until a toothpick comes out clean.

Step 5: Make that marshmallow frosting

While your cupcakes cool, beat the softened butter until creamy using an electric mixer. Then gently fold in the marshmallow fluff until smooth. Gradually stir in the powdered sugar until you get a thick, luscious frosting that’s perfect for piping.

Step 6: Frost and decorate

Fill a piping bag fitted with a large round tip and swirl the frosting generously over each cooled cupcake. Top with candy corn and your orange and yellow sprinkles for that iconic look and a fun crunch. Now, step back and admire the cuteness before digging in!

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Pro Tips for Making Candy Corn Cupcakes Recipe

Use Gel Food Coloring: I found that gel colors give you that perfect vibrant candy corn orange and yellow without thinning the batter like liquid colors do.
Don’t Overmix: Folding in the dry ingredients gently prevents tough cupcakes—trust me, less mixing leads to fluffier cupcakes!
Room Temperature Ingredients: Using room temp eggs and butter helps everything mix more evenly for smooth batter and frosting.
Layer Batter Carefully: Spoon gently to keep the layers neat and vibrant, which makes for that beautiful candy corn effect.

How to Serve Candy Corn Cupcakes Recipe

The image shows bright yellow cupcakes with white frosting swirled on top. Each cupcake has a small candy shaped like candy corn on the frosting, and tiny round orange and yellow sprinkles scattered over the frosting. One cupcake in the center has its wrapper peeled back and a bite taken out, revealing a soft yellow cake with flecks of darker orange. The cupcakes sit on a white plate and white marbled surface, with a yellow cloth nearby and some candy corn pieces scattered around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick with classic candy corn pieces and colorful sprinkles to finish these cupcakes — it just wouldn’t feel right without that iconic look. Sometimes I add tiny edible gold glitter for a little sparkle when I’m feeling fancy.

Side Dishes

These cupcakes pair wonderfully with a simple spiced cider or a creamy hot chocolate—perfect for cozy fall get-togethers. For a party, I like to serve them alongside fresh fruit or a light salad to balance all that sweetness.

Creative Ways to Present

One year, I arranged a “candy corn” cupcake tower by stacking the cupcakes and topping each tier with orange and yellow ribbon. Adding edible autumn leaves made it the centerpiece of my Halloween party—it was such a hit! I also love wrapping individual cupcakes with festive cupcake boxes to give as gifts.

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep these cupcakes in an airtight container at room temperature, and they’re still fresh and delicious up to five days later. If it’s extra warm, the fridge works, but let the cupcakes sit out for about 20 minutes before serving so the frosting softens.

Freezing

I’ve frozen unfrosted cupcakes in a sealed container for up to two months—just thaw them overnight in the fridge and frost fresh before serving. Freezing with frosting isn’t my favorite because the marshmallow swirl changes texture after thawing.

Reheating

If you want to warm cupcakes without melting the frosting, I suggest reheating unfrosted cupcakes in the microwave for 10-15 seconds. For frosted ones, serve them at room temperature for the best texture and flavor.

FAQs

Can I use liquid food coloring instead of gel in this Candy Corn Cupcakes Recipe?

You can, but I recommend gel food coloring because it produces much more vibrant colors without thinning your batter. Liquid food coloring might make your cupcake batter runnier and affect the texture, so gel is the way to go for the best color payoff.
Is marshmallow fluff necessary for the frosting?

The marshmallow fluff makes the frosting extra fluffy and gives it a sweet, marshmallow taste that pairs perfectly with the cupcakes. You could substitute it with cream cheese frosting for a tangier option, but you’ll miss out on that signature fluffiness.
How do I avoid the cupcakes from getting dense?

Overmixing the batter is the main culprit. Once you add the flour and coloring, gently fold everything together just until combined. Also, use room temperature ingredients and don’t overbake to keep cupcakes light and tender.
Can I make these cupcakes dairy-free?

Yes! Swap out the whole milk for a plant-based milk like almond or oat milk, and replace butter in the frosting with coconut oil or a dairy-free margarine. The marshmallow fluff is typically dairy-free, but check your brand’s label to be sure.
What’s the best way to decorate if I want to skip candy corn?

No candy corn? No problem! I’ve used fall-themed sprinkles, edible glitter, or even mini chocolate chips to give a festive look. You can also pipe the frosting to mimic candy corn stripes using alternating colors.

Final Thoughts

I absolutely love how this Candy Corn Cupcakes Recipe brings a bit of joy and color to any occasion, especially during fall and Halloween. Making them feels like a little celebration in the kitchen, and sharing them with my family makes me so happy—kids and adults alike go nuts for these! If you try this recipe, you’ll see how easy it is to create festive, beautiful cupcakes that taste just as great as they look. So go ahead, grab your mixer and some gel colors, and whip up a batch—I can almost guarantee these will become your seasonal favorite too.