Baking is fun any time of year, but we especially love all the treats you can make in the fall — like Candy Corn Cupcakes! With a little creativity, you can create beautiful and delicious dessert masterpieces. This candy corn cupcakes recipe is so easy to make! These treats are always a big hit with everyone in our family. No matter if you like chocolate or vanilla best, you can create the perfect fall and Halloween themed cupcake with this fun recipe.
Candy Corn Cupcakes for Halloween
These autumn cupcakes are so versatile! You can totally take this recipe and add your own special touch for an unforgettable treat. Food coloring will be your best friend. Here are some of our tips for our favorite candy corn cupcakes.
- Use white cupcake wrappers. White wrappers generally turn more transparent after baking, allowing you to enjoy the full effect of your striped candy corn treats. Use white cupcake wrappers for instant wow factor that matches the theme of this festive holiday.
- Make Vanilla and Chocolate! No matter which traditional candy corn you prefer, you’ll be glad you made both kinds of candy corn cupcakes! You will end up with some extra chocolate cupcake batter, but the way we see it, that is actually a bonus more than a problem. 🙂
- Frost with Vanilla and Chocolate! Alternate decorating cupcakes with vanilla and chocolate frosting. You may find some of your family members or friends prefer a certain flavor combination such as white cake with chocolate frosting, or as-much-chocolate-as-possible. Mixing and matching the cake and frosting possibilities covers all your bases and creates many delicious combinations.
- Don’t forget to Decorate! Let your kids’ imaginations run wild with Halloween themed decorations, sprinkles, or best of all, REAL candy corn for toppings!
- Make mini cupcakes, too. With the extra batter you are bound to have, you can make a batch or two of bite-sized cupcakes in your nonstick mini muffin pan.
Candy Corn Cupcakes Recipe
- 1 box White Cake Mix * I used Betty Crocker!
- 1 box Devil's Food Cake Mix * I used Betty Crocker!
- Required # Eggs or Egg Whites, follow packaging (White cake - 3 egg whites; Devil's Food - 3 eggs)
- Required oil (White cake - 1/2 cup; Devil's Food - 1/2 cup)
- Required Water (White cake - 1 cup; Devil's Food - 1 & 1/4 cups)
- 1 jar Classic Chocolate Frosting
- 1 jar White Frosting
- 1 box Food Coloring - Yellow, Orange (or Red to mix)
Mixing up the White Cupcake Batter
- This candy corn cupcakes recipe is super fun and very easy! Gather your ingredients and let's get started!
- Mix up the white cake according to the instructions. Take care to use EGG WHITES and not the full eggs so you maintain a pristine white color to the batter.
- Separate the batter into three bowls. Fill one of the bowl slightly fuller than the other two. This will be the orange batter.
- Leave one bowl of batter plain white. This should be one of the smaller amounts.
- Add yellow food coloring to the other smaller amount. Check the shade of yellow for the closest match to real candy corn.
- In the third bowl, use orange food coloring or mix a few drops of red and yellow to get the appropriate orange color or as close as you can to real candy corn.
- Set aside and move onto chocolate cupcake mix.
Mixing up Chocolate Cupcake Mix
- Follow the box mix instructions to make your favorite Devil's food cupcake batter.
- Set aside until you are ready to fill the cupcake liners.
Assembling the Candy Corn Cupcakes
- Place white cupcake liners in your cupcake pans. Since this recipe uses two box mixes, it works best if you have at least two cupcake pans.
- Starting with the first pan of cupcake liners, fill the bottoms with a small layer of yellow batter to fully coat the bottom of the cupcake wrapper about 1/4 inch thick.
- Next, fill a slightly thicker section with the orange cupcake batter. Fill this layer of candy corn cupcakes about 1/3 to 1/2 inch thick
- Add your final layer to each cupcake, filling it about 1/4 inch with white cake batter. You may need to adjust as you go. You might even run out of certain colors of batter. Just wing it at that point. The cupcake liners should be filled 2/3 of the way.
- Set this pan aside.
- For the chocolate variety of harvest candy corn cupcakes, first pour in the chocolate batter. You can be more generous with this pour since you have an entire batch of Devil's food cake. (You can also save the chocolate layer for the top if you wish.)
- Next, pour a layer of orange cupcake batter on top of the chocolate. It can be the same thickness as the chocolate or slightly more - just plan accordingly so you don't exceed the 2/3 rule.
- Finally, add a small layer of white cake mix on top. TIP - you can actually do half of your cupcakes reversed so your frosting will match the cake color if you wish.
- Bake both pans according to your box mix instructions. (I cook mine on the top shelf of my oven since they burn on the lower shelves.)
- Allow to cool sufficiently.
Frosting Candy Corn Cupcakes
- Frost half of your cupcakes chocolate and half vanilla. It's really up to you how you'd like to express yourself here. If you have young helpers, let your kids go wild or give them some gentle guidance.
- Decorate with Halloween sprinkles, candy corn, or whatever you like. You can also leave them plain for a simple yet beautiful look.
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If you like this recipe, you should also check out our post on Fun and Memorable Halloween Baking Ideas!