Capture the spirit of fall with these delightful candy corn cupcakes! Moist vanilla cupcakes are topped with a creamy frosting bursting with the sweet, buttery flavor of real candy corn.
A drizzle of candy corn simple syrup adds a touch of vibrant color and extra sweetness, making these cupcakes a festive and irresistible treat.
Perfect for Halloween parties, autumn potlucks, or a fun afternoon snack!
Why You’ll Want to Make These Cupcakes
- A symphony of fall flavors: The classic combination of vanilla cake and candy corn frosting creates a sweet and nostalgic taste sensation.
- Festive fun: The vibrant colors and playful design make these cupcakes the perfect addition to any Halloween celebration.
- Homemade magic: Using real candy corn in the frosting guarantees an authentic taste that surpasses store-bought varieties.
- A delightful surprise: The candy corn simple syrup adds a touch of unexpected sweetness and keeps the candy corn theme alive in every bite.
- Easy to love: Perfect for bakers of all skill levels, these cupcakes are a breeze to make, leaving you more time to enjoy the spooky season!
So ditch the ordinary and treat yourself to these delightful Candy Corn Cupcakes! They’re guaranteed to be the star of your Halloween spread.
Each of these cupcakes starts out with a simple, moist vanilla cupcake.
We dyed 1/3 of the batter yellow and 1/3 of the batter orange and rather than layering them like a candy corn, we simply swirled the colors into the white cake batter.
But where the whole thing needed to come together is in that candy corn frosting. We needed to get that delicious candy corn flavor in every bite.
I wanted to see if I could get a strong candy corn flavor in the frosting. So I started out with some heavy cream and infused it with almost an entire bag of candy corn.
When I whipped it a day later or so, I was so pleased with the flavor.
I did add more heavy cream to make it a bit thicker, but know that this is a whipped cream frosting so must stay refrigerated to hold it’s shape.
So you’re probably wondering what that orange syrup is on top. That is the cream de la creme of the cupcake. A delicious candy corn simple syrup.
The best part of the candy corn simple syrup is that fact that it can be drizzled over all kinds of things, but these cupcakes were on the top of the list. You could also infuse the center of the cupcake with the syrup instead by simply poking a hole and piping it in.
Literally these Candy Corn Cupcakes with real Candy Corn Frosting are absolutely our favorite fall cupcakes.
And the cute little ghosts holding the candy corn on top?
Those are from Wilton, and while not necessary for the cupcake, they just wouldn’t be the same without them.
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Ghostly Sweet and Salty Snack Mix
- Donut Monsters
- Brownie Bottom Candy Explosion Cheesecake
- Sugar Cookie Coffins
- Reeses Halloween Cookie Bars
- Easy Day of the Dead Cake
- Vanishing Candy Corn Cocktails
- Wicked Zombie Trifle
- Candy Corn Moonshine Truffles
- Graveyard Brownies
- Halloween Chocolate Sugar Cookies
- Bag of Bones Scary Snacks
Candy Corn Cupcakes with real Candy Corn Frosting Recipe
Candy Corn Cupcakes with Real Candy Corn Frosting
Ingredients
For the Candy Corn Cupcakes
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract (we recommend using clear vanilla extract)
- ½ cup milk
- yellow food coloring
- orange food coloring
For the Candy Corn Frosting
- 3 cups heavy whipping cream divided
- 1 1/2-2 cups candy corn candy
- 1 ¼ cup powdered sugar
- 1 Halloween Candy Decorations if desired
- 2 Tablespoons candy corn simple syrup to drizzle over the top, if desired
Instructions
For Candy Corn Cupcakes:
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder and salt.
- In another large bowl, beat the butter and sugar until light and fluffy. Took me about 3 minutes.
- Add eggs one at a time, beating between additions. Add extract.
- Begin adding the dry ingredients a little a time, and in between add the milk a little bit at a time.
- As soon as everything is fully incorporated, stop mixing. Don’t over mix.
- Separate 1/3 of the batter into one bowl, add yellow food coloring and gently stir until combined.
- Separate another 1/3 of the batter into the bowl and add orange food coloring and stir gently until combined.
- Divide remaining white batter between 12 cupcake liners.
- Divide yellow batter between the 12 cupcake liners. Just pour it right on top of the white.
- Divide orange batter between the 12 cupcake liners. Using a knife, swirl the batter all together.
- Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean.
For Candy Corn Frosting:
- At least 24 hours before you want to frost your cupcakes, in a glass jar, pour 2 cups of heavy whipping cream and 1 1/2-2 cups candy corn. Shake well. Secure lid tightly and refrigerate.
- Every couple of hours or so, remove jar from fridge, and shake well.
- After 24 hours, strain the liquid into a large mixing bowl.
- Add 1 cup of heavy whipping cream to the candy corn heavy whipping cream.
- Beat the cream until soft peaks form. Add the powdered sugar.
- Whip until thick enough consistency to use as a frosting. (only took about 1-2 minutes)
- Pipe frosting on cooled cupcakes.
- Top cupcakes with Candy Corn Simple Syrup and a cute Halloween decoration.
One Comment