Go Back
–+ servings
Candy Corn Cupcakes | Can't Stay Out of the Kitchen

Candy Corn Cupcakes

Teresa Ambra
Candy Corn Cupcakes are sensational! These luscious cupcakes should be on every Halloween or fall festival menu! So adorable and delicious. Yet they're quick and easy since they start with boxed cake mix and canned frosting. You'll be swooning over every bite!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 282 kcal

Equipment

  • 2 12-tin regular muffin tins
  • muffin liners
  • 1 large mixing bowl
  • 1 electric mixer
  • 3 large wooden spoons
  • measuring cups
  • measuring spoons
  • 2 small mixing bowls

Ingredients
  

  • 1 classic white cake mix
  • 1 cup heavy whipping cream or half-and-half
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 3 large eggs
  • 3 drops orange food coloring
  • 3 drops yellow food coloring
  • 1 can ready-to-spread Betty Crocker Candy Corn Frosting
  • 16 Brach candy corns if desired
  • 1/4 cup Halloween themed sprinkles if desired

Instructions
 

  • 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.

Notes

NOTE: You must eat these cupcakes immediately or FREEZE them! The candy corns have so much sugar that they will make the icing dissolve and make a mess if they sit out at room temperature more than a couple of hours.
 
NOTE: Using cream or half-and-half in place of water in the cake batter makes a much richer cake.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 282kcalCarbohydrates: 33gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 55mgSodium: 263mgPotassium: 50mgFiber: 0.4gSugar: 19gVitamin A: 287IUVitamin C: 0.1mgCalcium: 92mgIron: 1mg
Keyword cake, cupcakes, dessert
Tried this recipe?Let us know how it was!