Description
These Candy Corn Cupcakes are a festive treat perfect for Halloween or any fun occasion. Featuring vibrant layers of yellow and orange vanilla cupcakes topped with a fluffy marshmallow frosting, candy corn, and sprinkles, they are as delightful to look at as they are to eat.
Ingredients
Scale
For the Cupcakes
- 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
For the Frosting
- 1 cup unsalted butter, softened (2 sticks)
- 1 jar marshmallow fluff (7 ounces)
- 2 cups powdered sugar
Optional Decorations
- Candy Corn
- 3 tablespoons orange and yellow sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until combined.
- Combine Wet Ingredients: In a separate large bowl, whisk vegetable oil and granulated sugar until light and fluffy. Add the eggs one at a time along with vanilla extract, mixing just until incorporated.
- Incorporate Milk and Dry Ingredients: Stir in the whole milk. Then gently fold in the dry ingredients until just combined to avoid overmixing which can toughen the cupcakes.
- Divide and Color Batter: Split the batter evenly between two bowls. Add yellow gel food coloring to one bowl and orange gel food coloring to the other, stirring gently with a spatula until the colors are uniform.
- Layer Batter in Liners: Spoon about 2 tablespoons of yellow batter into the bottom of each cupcake liner, then top with 2 tablespoons of orange batter. Fill liners approximately two-thirds full.
- Bake Cupcakes: Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely at room temperature.
- Prepare Frosting: Using an electric mixer, cream softened butter until smooth and fluffy. Add marshmallow fluff and blend until incorporated. Gradually mix in powdered sugar until the frosting is thick and smooth.
- Decorate Cupcakes: Transfer frosting to a piping bag fitted with a large tip and pipe onto cooled cupcakes. Garnish with candy corn and orange/yellow sprinkles as desired.
- Serve and Store: Serve immediately or store cupcakes in an airtight container at room temperature for up to 5 days.
Notes
- You can substitute the homemade cupcake batter with a white cake mix if preferred.
- Do not overmix the batter to maintain tender cupcakes.
- Gel food coloring yields more vibrant colors using less product.
- Store the cupcakes in an airtight container at room temperature for up to 5 days to keep them fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
