Description
These festive Candy Corn Cupcakes feature vibrant yellow and orange layers, inspired by the classic Halloween candy. Topped with a fluffy marshmallow frosting and decorated with candy corn and sprinkles, these cupcakes are a fun and delicious treat perfect for fall celebrations.
Ingredients
Scale
Cupcake Batter
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon orange gel food coloring
- 1/4 teaspoon yellow gel food coloring
Frosting
- 1 cup unsalted butter, softened (2 sticks)
- 1 jar marshmallow fluff (7-ounce)
- 2 cups powdered sugar
Decoration
- Candy Corn
- 3 tablespoons orange and yellow sprinkles
Instructions
- Preheat the oven: Set the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and kosher salt until evenly combined and set aside.
- Combine wet ingredients: In a large mixing bowl, whisk the vegetable oil and granulated sugar until the mixture is light and fluffy. Then add the eggs and vanilla extract, mixing until just combined.
- Add milk and dry mix: Stir in the whole milk, then fold in the dry ingredients gently just until combined to avoid overmixing.
- Divide and color batter: Split the batter evenly into two bowls. Stir yellow gel food coloring into one and orange gel food coloring into the other until each is uniformly colored.
- Layer batter in liners: Spoon 2 tablespoons of the yellow batter into each cupcake liner, then top with 2 tablespoons of orange batter, filling liners about two-thirds full.
- Bake cupcakes: Place in the preheated oven and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Remove and let cool completely at room temperature.
- Prepare frosting: Using an electric mixer, cream the softened butter until smooth. Mix in the marshmallow fluff until fully incorporated, then gradually add powdered sugar, mixing until the frosting is thick and smooth.
- Frost cupcakes: Transfer the frosting to a piping bag fitted with a large tip and pipe onto the cooled cupcakes evenly.
- Decorate and serve: Garnish each cupcake with candy corn pieces and scatter the orange and yellow sprinkles on top. Serve and enjoy your festive treat!
Notes
- The two-tone batter creates a festive candy corn effect that is perfect for Halloween or fall celebrations.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- You can substitute whole milk with any milk of choice if desired.
- Add sprinkles and candy corn decorations to your preference for a fun presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 299 kcal
- Sugar: 39 g
- Sodium: 133 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
