Every autumn, the atmosphere is filled with a magical feeling. It appears that the entire earth is a bakery. One morsel of these Candy Corn Cupcakes is all it takes to bring back the entire comforting and pleasant vibe. The candies are transformed into a delicate vanilla cake with a dollop of sweet cream on top.

Why You’ll Love Candy Corn Cupcakes

These cupcakes are pure joy in a paper liner. They’re super easy to make, even if you’re a beginner baker. The bright colors make them perfect for Halloween parties or fall bake sales. And the creamy frosting on top pairs perfectly with the light, fluffy cake. It’s a sweet treat that’s impossible to resist.

What It Tastes Like

Imagine a super fluffy vanilla cake, so light it almost floats. It tastes sweet, simple, and comforting. The texture is moist and tender, a perfect base for the rich, sugary frosting. The frosting itself is like a cloud—light, smooth, and full of buttery vanilla flavor. It’s a sweet, playful flavor that brings a smile to your face.

Ingredients You’ll Need

• All-purpose flour: The foundation of our cake. Make sure to spoon it into your measuring cup and then level it off. This prevents a dense, dry cupcake.
• Granulated sugar: Adds sweetness and helps keep the cake moist.
• Baking powder and baking soda: These are our leaveners. Baking powder gives a nice lift, while baking soda reacts with the buttermilk for an extra-tender crumb.
• Salt: Just a pinch brightens all the other flavors. Please don’t skip it!
• Buttermilk: This is the secret ingredient for a super-moist and tender cupcake. If you don’t have it, you can make your own. Just add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill it up to the 1-cup line with milk. Let it sit for 5 minutes before you use it.
• Large eggs: Make sure they are at room temperature. This helps them mix evenly with the other ingredients.
• Vegetable oil: Keeps the cupcakes incredibly moist and light. You can also use a neutral oil like canola oil.¹
• Vanilla extract: Use a good-quality pure vanilla extract for the best flavor.
• Orange and yellow food coloring: The classic candy corn colors! Gel food coloring gives you a much brighter, more vibrant color than liquid.
• Unsalted butter: For the frosting. Make sure it’s softened but not melted. This gives the frosting a perfect, creamy texture.
• Powdered sugar: The base for our frosting. Sift it if you can to avoid lumps.
• Heavy cream or milk: Helps thin out the frosting to a spreadable consistency.²

Step‑by‑Step Instructions

1. Prep your oven and pans. First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This is the first and most important step to making sure your cupcakes bake evenly. It also helps them not to stick to the pan.
2. Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure they are well combined. This is important to ensure the leaveners are distributed evenly.
3. Combine the wet ingredients. In a separate bowl, whisk together the buttermilk, room temperature eggs, vegetable oil, and vanilla extract. Whisk them until they are smooth.
4. Make the batter. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Don’t overmix! A few lumps are fine. Overmixing the batter will make the cupcakes tough.
5. Color the batter. Divide the batter into three equal bowls. Leave one bowl plain. In the second, add a few drops of yellow food coloring and stir until it’s the color you want. In the third, add a few drops of orange food coloring. Stir until the color is even.
6. Fill the liners. Spoon the yellow batter into the bottom of each cupcake liner, filling it about a third of the way. Then, add a spoonful of the orange batter on top of the yellow. Finally, top it with a spoonful of the plain batter. The layers won’t be perfect, but that’s part of the fun!
7. Bake the cupcakes. Pop the pan in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
8. Cool completely. Once they’re out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Don’t frost them while they’re warm, or the frosting will melt and slide right off.
9. Make the frosting. While the cupcakes are cooling, beat the softened butter until it’s creamy and smooth. Gradually add the sifted powdered sugar, alternating with a little heavy cream or milk, until you get a perfect frosting consistency. Mix in the vanilla extract.
10. Decorate! Once the cupcakes are completely cool, frost them. You can use a piping bag with a star tip for a swirly look or just a knife to spread it on. Top with a piece of candy corn for the perfect finishing touch.

Variations, Additions, And Substitutions

You can make this cake gluten-free by using a good-quality gluten-free flour blend. For a different flavor, try a little almond extract in the frosting. You can also add some sprinkles on top for extra fun. You can also make a chocolate version!

Tips for Success

• Don’t overmix the batter. Mixing too much develops the gluten, making the cupcakes tough and chewy.
• Use room temperature ingredients. This helps the batter mix smoothly and gives you a better texture.
• Cool the cupcakes completely. If they are even a little bit warm, the frosting will melt right off. Patience is a virtue here.
• Measure your flour correctly. Spoon the flour into your measuring cup; don’t scoop it out of the bag. This prevents you from packing in too much flour.

What to Serve With Candy Corn Cupcakes

These cupcakes are a dessert on their own, but they pair well with a few different things. A warm cup of hot apple cider or a mug of creamy hot chocolate is a perfect match for a chilly fall evening. You can also serve them with a scoop of vanilla ice cream. For a spooky Halloween party, set them out with other themed treats like pumpkin-shaped cookies or ghost-shaped brownies.

Storage And Reheating

Store your frosted cupcakes in an airtight container at room temperature. They will stay fresh for up to 3 days. You can also refrigerate them if your kitchen is warm. The cupcakes can be frozen without frosting for up to 2 months. Thaw them at room temperature, then freeze them.

Frequently Asked Questions

Are candy corn cupcakes made with candy corn?

No, these cupcakes don’t have candy corn in them. They get their name from their fun, tri-colored look, which mimics the candy corn. The cupcakes are a moist vanilla cake with a smooth vanilla frosting.

What kind of frosting do you use for candy corn cupcakes?

A simple and classic American buttercream frosting is the best choice. It’s made from butter, powdered sugar, vanilla, and a little cream or milk.⁴ It’s easy to make and holds its shape well.

How do you get the layers in the cupcakes?

To get the layered effect, you simply divide the batter into three parts. Color two parts orange and yellow, and leave one plain. Then, you spoon a little of each color into the cupcake liner, one on top of the other, before baking.