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Candy Corn Cupcakes for a Happy Halloween

If you love delicious Halloween treats, you’re going to love these candy corn cupcakes! Easy to make and the whole family loves them.

Easy to Make Candy Corn Cupcakes

Candy corn is so controversial during the holidays! You either love it or hate it – kind of like Peeps during Easter. People have very strong feelings about candy corn that they are not afraid to voice. And I totally get it.

If you like Halloween desserts, I’m very curious if you like candy corn as part of them! Either way, I’ve got a great recipe for you today: candy corn cupcakes!

These Halloween cupcakes are great because honestly – it doesn’t matter if you like candy corn or not. Because there is no candy corn in the recipe . . . only topped on the cupcakes if you so choose. The reason they are called “candy corn cupcakes” is because of the colors of icing you’re going to use while making them: the typical orange, yellow, and white you would expect to see to represent the holiday.

Candy corn cupcakes for Halloween dessert

The idea behind this cupcake recipe is very simple. You will make basic vanilla cupcakes using a deliciously basic recipe, then you’re going to make a buttercream frosting. You will divide the frosting into three bowls, and color it using food coloring.

Then you’re going to add the icing to the tops of the cupcakes with piping bags and tips, and finally put some candy corn accents on top. I believe Emeril Lagasse said it best? Boom.

I think my favorite thing about these cupcakes is that they are cute but not complicated. Everyone is going to love them – there aren’t any fancy flavors that will upset your finicky eaters. A cupcake is a cupcake, and these are delicious! Get the awesome Halloween dessert recipe below.

Candy Corn Cupcakes

Ingredients

For the Cupcakes

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Candy corn – 24 (about 2 per cupcake)

For the Vanilla Buttercream

  • 8 tablespoons (1 stick) butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • Yellow and orange food coloring

Instructions

For the Cupcakes

Flour, sugar, baking powder, vegetable oil, whole milk, eggs, and vanilla

Preheat your oven to 350F. Grease a muffin tin or add paper liners.

In a large bowl, whisk together the flour, sugar, and baking powder.

Flour, sugar, and baking powder whisked together in a bowl

In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.

Vegetable oil, milk, eggs, and vanilla whisked together in a bowl

Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to over-mix or you’ll end up with dense cupcakes. Mix until just combined for fluffy results.

Vanilla cupcake batter in a bowl

Divide the batter between the prepared cupcake pans, filling each one about ¾ of the way full.

Cupcake batter in a cupcake pan

Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cupcakes to a wire rack and cool completely before frosting.

For the Vanilla Buttercream

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy– about 1 minute.

Butter, vanilla, powdered sugar, and food coloring

Add the vanilla and mix to combine.

With the mixer on low, gradually add the powdered sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.

Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy– about 2 minutes.

vanilla buttercream icing mixed in a bowl

Divide the frosting in thirds and place one third of the icing in a piping bag fitted with a star tip (I used a Wilton 2A).

Place another third of the frosting in a small bowl and add 2-3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag fitted with a star tip.

Add 2-3 drops of bright orange food coloring to the last third of frosting and mix to combine. Again, transfer the icing to a piping bag fitted with a star tip.

Plain vanilla cupcakes with orange, yellow, and white icing bags

Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.

Hand grabbing a Halloween cupcake

Top each cupcake with some candy corn!

Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.

Recipe Notes

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes

Equipment Notes

Ingredient Notes

  • Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
  • Granulated sugar sweetens our cupcakes!
  • Baking powder helps the cupcakes rise and become light and airy.
  • Vegetable oil adds richness to the cupcakes and helps them stay fresher longer.
  • Milk adds moisture and richness to the cupcakes.
  • Eggs bind the cupcakes together.
  • Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
  • Butter is the base of our icing– make sure it’s fully softened so you don’t end up with lumps.
  • Powdered sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.
Candy corn cupcake with a bite out of it
Yield: 12 cupcakes

Candy Corn Cupcakes

Candy corn cupcake recipes

Make candy corn cupcakes for Halloween using this simple recipe. Everyone is going to love this easy to make holiday dessert.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the Cupcakes

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

For the Vanilla Buttercream Frosting

  • 8 tablespoons (1 stick) butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • Yellow and orange food coloring

Instructions

  1. Preheat your oven to 350F and grease 12 muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, sugar, and baking powder.
  3. In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.
  4. Add the wet ingredients to the dry and whisk until no large lumps remain.
  5. Divide the batter between the prepared cupcake pans, filling each one about ¾ of the way full.
  6. Bake for 16 minutes. Remove the cupcakes to a wire rack and cool completely before frosting.
  7. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed about 1 minute.
  8. Add the vanilla and mix to combine.
  9. With the mixer on low, gradually add the powdered sugar.
  10. Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy - about 2 minutes.
  11. Divide the frosting in thirds and place one third of the icing in a piping bag fitted with a star tip.
  12. Place another third of the frosting in a small bowl and add 2 - 3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag.
  13. Add 2 - 3 drops of bright orange food coloring to the last third of frosting and mix to combine. Transfer to a piping bag.
  14. Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.
  15. Top each cupcake with a few candy corn.
  16. Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake

Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 58mgCarbohydrates: 45gFiber: 1gSugar: 32gProtein: 3g

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If you enjoyed these candy corn cupcakes, I’d love for you to check out these other Halloween desserts:

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