Festive Candy Corn Cupcakes Recipe

Published Oct 2, 2024 By Elle Ann

Image credit: Ellen's Homemade Delights via YouTube

I love munching on candy corn and using it in baking cupcakes, cakes, or other treats, especially during the Fall season. They are great to use as a topping or decoration and they can make any baked goods look adorable and tasty! So when I saw this video tutorial by Ellen’s Homemade Delights on YouTube, I just knew that I had to give it a try.

It was surprisingly easy to make unlike what I initially thought and I bet that even beginner bakers can perfect this on their first try. This would be great to serve at parties, and gatherings, or maybe even bring to a potluck. I’m sure everyone will love this cupcake and keep coming back for more servings. Learn how to make these festive candy corn cupcakes now!

Ingredients for Festive Candy Corn Cupcakes:

1 (15.25 oz) box of white cake mix
Whole milk or half milk and half heavy cream
Vegetable or canola oil
4 extra large egg whites, at room temperature
½ cup of full-fat sour cream, at room temperature
1 tsp of pure vanilla extract
½ tsp of pure almond extract
Yellow food coloring
Orange food coloring
Candy corn, for garnish
Sweet and corny sprinkle mix, for garnish

Whipped Cream Frosting

2 cups of heavy whipping cream, cold
1 (8 oz) block of cream cheese, softened
1 cup of powdered sugar, sifted or whisked
1 tsp of pure vanilla extract
½ tsp of pure almond extract

How to Make Festive Candy Corn Cupcakes:

Ingredients for Festive Candy Corn Cupcakes — Image credit: Ellen’s Homemade Delights via YouTube

Step 1

Preheat your oven to 350°F, then line a 12-cup cupcake pan with cupcake liners, and set it aside. In a large mixing bowl, add the cake mix, whole milk, oil, eggs, sour cream, vanilla extract, and almond extract, then beat them until well combined, and divide the batter into two separate bowls. Add yellow food coloring in one half of the batter and orange food coloring in the other, then scoop the yellow batter into the prepared cupcake pan about ¾ of the way up, and fill it to the top with orange batter.

Step 2

Place the cupcake pan in the preheated pan, then let the cupcakes bake according to the instructions listed in the box of the cake mix, and then let them cool in the pan for about 12 minutes. Transfer the cupcakes to a wire rack, then let them cool completely, and while waiting prepare the whipped cream frosting.

Step 3

In a large mixing bowl, add the heavy cream, cream cheese, powdered sugar, vanilla extract, and almond extract, then whip them over medium to high speed until stiff peaks form, and transfer the frosting to a piping bag. Pipe it over each cupcake, then add some sprinkles, and top it with candy corn. Serve and enjoy!