Start planning your Halloween sweets early! These Candy Corn Cupcakes for Halloween will delight your family with their colored layers and set the mood for Trick or Treating!
I’m excited to be partnering with some of my favorite, most creative blogger friends to bring you Halloween recipes for the next few weeks. What you may not know is that I was born on the day before Halloween.
And in the small, Midwest college town where I grew up, we went trick or treating on MY birthday instead of Halloween. This, I’m sure, was to avoid being out on the streets the crazed, beer drinking university crowd on the actual holiday.
What fun to hang out with my besties and stroll the neighborhood collecting candy. Is it any wonder that I purchase loads of full-sized candy bars to pass out to the goblins who come to our door on All Hallow’s Eve?
Candy Corn Cupcakes for Halloween
I always have a bowl of candy corn and those candy pumpkins sitting on my kitchen counter during the month of October. I think they gather more dust than anything, but they’re a festive reminder that Halloween is approaching. I took a nod from these classic fall candies to make some two toned cupcakes topped with a mound of white buttercream to echo the candy corn stripes.
My family was much less reluctant to grab these candy corn cupcakes from the platter than the candy from my dish! And I’ll let you in on a little secret. To make these super easy, I used a boxed white cake mix for the batter, doctored it up with some sour cream, then separated it into two bowls. I dyed one bowl yellow, the other orange and baked them up.
My cupcake liners from Wilton allowed me to make large cupcakes. If you use standard grocery story liners, you’ll need a second tin and your batch will yield more than 12. Feel free to use your favorite white cupcake recipe if you’d like.Print
Candy Corn Cupcakes for Halloween
These cupcakes are dressed up like candy corn for the perfect Halloween treat!
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12-18 1x
- Category: Dessert, Cupcakes, Holiday
- 1 box white cake mix
- 2 eggs
- 1 cup sour cream
- ½ cup milk
- ⅓ cup vegetable oil
- Orange food coloring or gel (I used Wilton food coloring gel)
- Yellow food coloring or gel
- 2 sticks or 8 ounces butter at room temperature
- 3 cups powdered sugar
- 2+ tablespoons milk
- ½ teaspoon double strength vanilla (or 1 teaspoon regular strength vanilla)
- Line a 12 cup muffin tin with paper liners. Set aside. Preheat oven to 350º.
- Mix box cake mix with eggs, sour cream, milk and oil till combined. Scrape sides and mix on medium-high for 3 minutes or till very smooth.
- Divide batter evenly between two bowls.
- Add orange food coloring (or a combination of red and yellow to make orange) to one of the bowls and stir and add more food coloring till it’s a nice deep orange color. Add yellow food coloring to the second bowl of batter.
- Put a tablespoon or so of yellow batter into each cupcake liner making sure it’s evenly distributed. Repeat with orange batter making sure it covers the yellow batter.
- Bake cupcakes for 20-25 minutes or till a toothpick inserted in center comes out clean. Cool on a wire rack.
- To make the frosting, beat butter with 1 cup of the powdered sugar till well mixed. Add the rest of the powdered sugar, milk and vanilla and mix till creamy.
- Pipe frosting on top of cupcakes and top with either candy corn or candy pumpkins.
I used Wilton cupcake liners which allowed me to fill each with 3 tablespoons of batter for 12 cupcakes. If you use standard sized cupcake liners, you may get closer to 18 cupcakes.