Candy Corn Cupcakes are a great way to use up leftover Candy Corns. Candy Corns are not only great Halloween candy treats but they’re great in recipes, too! These cupcakes are so easy since they start with a boxed cake mix. Candy Corn frosting adds a special touch, too. Of course, Candy Corn Cupcakes wouldn’t be complete without sprinkles and Candy Corns pushed into the top of the frosting as well.
Last month, the teenage daughter of a friend of mine got together with me and we baked four different kinds of cupcakes to give out to friends and neighbors in our new neighborhood for our Halloween block party. We served Chocolate Butterfinger Cupcakes, White Chocolate Funfetti Cupcakes, Reese’s Candy Cupcakes and these scrumptious Candy Corn Cupcakes. The cupcakes were a big hit with everyone. Several folks even came back for seconds. The nice thing about all of these cupcakes is that they are so quick and easy to make and you can decorate them as elegantly or as simply as you please.
Let me say one thing about working with Candy Corns. If you embed them in the icing you will have to eat the cupcakes within a couple of hours. You cannot let the cupcakes sit out over night with the candy corns on top or the sugar from the candy corns will melt down and cause the icing to completely dissolve all over the place. It will turn into a big mess. You can freeze the cupcakes if you’re not going to eat them immediately, or perhaps even refrigerate them. Or simply add the Candy Corns just before serving.
I made a second batch of these cupcakes for a youth discipleship weekend at our church. The particular home where I provided the food had about 11 teenage girls and they all raved over these cupcakes. I also froze a batch to give away at a later time and that worked out really well, too. Give Candy Corn Cupcakes a try and you’ll fall in love with this great dessert!
Candy Corn Cupcakes are sugary sweet and sure to satisfy any sweet tooth.
These adorable cupcakes are great for Halloween parties.
Candy Corn Cupcakes are so easy to make since they start with a boxed cake mix and canned frosting.
Here’s what I did.
I used these ingredients. I use whipping cream or half-and-half to substitute for the water in the cake recipe. In makes the cake much richer.
Combine cake mix, eggs, oil and cream.
Mix ingredients with an electric mixer until smooth.
Separate cake batter into thirds. Color one orange, one yellow and leave one the regular color.
Line muffin tins with paper liners. Spoon a couple of tablespoons of white batter into muffin liners.
Add a layer of orange cake batter.
Top with a layer of yellow cake batter.
Bake at 350 about 18-23 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes completely.
Frost cupcakes with Candy Corn Frosting.
Sprinkle candy corn topping over top of icing. Add Halloween sprinkles, if desired. Garnish cupcakes with Candy Corns, if you plan to serve within a couple of hours. Otherwise, garnish Candy Corns just before serving.
If you enjoy Candy Corns, you’ll love these cupcakes.
Serve these cupcakes to friends and family and they will rave over them!
Here’s the recipe.
CANDY CORN CUPCAKES
(My own concoction)
- 1 15.25-oz. [url href=”http://www.pillsbury.com/products” target=”_blank”]Pillsbury[/url] classic white cake mix
- 1 cup heavy whipping cream or half-and-half
- ½ cup canola oil
- 3 eggs
- orange and yellow food coloring
- 1 can ready-to-spread [url href=”http://www.bettycrocker.com/products/frosting” target=”_blank”]Betty Crocker[/url] Candy Corn Frosting
- Brach candy corns, if desired
- Halloween themed sprinkles, if desired
- Preheat oven to 350°.
- Combine cake mix, heavy whipping cream or half-and-half, oil and eggs in a large mixing bowl with an electric mixer until smooth.
- Divide the batter evenly between three bowls.
- Leave one bowl white; color one batter with yellow food coloring and one bowl with orange food coloring.
- Stir each to combine well.
- Line approximately 15 muffin tins with paper liners.
- Pour white batter into muffin liners until about ¼ full.
- Top with orange batter to the half way point.
- Finally, top the orange batter with the yellow batter so that the muffins are about ¾ full of batter.
- Bake at 350° for approximately 18-23 minutes or until a toothpick inserted in center comes out clean.
- Cool about 10 minutes in pans before removing cupcakes to a baking rack.
- Cool completely.
- Frost with Candy Corn frosting.
- Sprinkle with Candy Corn sprinkles.
- Sprinkle about a teaspoon of Halloween sprinkles on top of each cupcake.
- Place candy corns on top of each cupcake, if desired.
Candy Corn Cupcakes are the real deal!
Enjoy the fall with a batch of these lovely cupcakes.
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You may find these items helpful for making this recipe.
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