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.

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.