A bit of yellow and orange food coloring turns these classic vanilla cupcakes into
Candy Corn Cupcakes. They’re perfect for Halloween!
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My wife and I visited Edinburgh on our trip to Scotland last summer, and we took a haunted tour down into the vaults under the city. We’d actually seen a ghost show where they locked themselves in the vaults for the night. It was pretty cool to get the chance to see them ourselves…albeit I would never want to get locked down there at night! The tour was late at night, and at one point the guide turned the flashlight off…I swear every hair on my body was standing on end. I was sure The Watcher was going to step out of the shadows any second. Creepy! But isn’t that one of the best parts of Halloween? The chance to embrace your inner child and believe in ghosts, goblins and witches for a couple of weeks?
For the record, I have no idea whether I believe in ghosts. I grew up in downtown Charleston, SC which certainly has plenty of ghost stories to go around. Our house was built in 1850…so it was old. It creaked a lot. We didn’t have a guest bedroom, so whenever company came into town, they would sleep in my room up on the third floor. More than one guest reported that they heard footsteps walking up and down the hardwood stairs right outside of my door in the middle of the night. My mother thought that the ghost was upset that things weren’t normal (since I was sleeping downstairs). I have no idea what to believe…but growing up in a historic area like Charleston will really make you question those strange noises at night. *Creak*
Candy Corn Cupcakes
With Halloween right around the corner, let’s embrace the other part of this holiday…the candy! And what candy is more iconic for Halloween than candy corn?? These Candy Corn Cupcakes feature a delicious vanilla cake base topped with a simple vanilla buttercream. A bit of yellow and orange food color in the batter turns these classic cupcakes into the perfect Halloween treat! Enjoy!
Did you make these Candy Corn Cupcakes at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Candy Corn Cupcakes
For the Cupcakes
For the Cupcakes
- In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).
- In a separate bowl, mix together the cake flour, baking powder, and salt. Add the vanilla, egg whites, and ½ of the flour mixture to the mixer bowl. Mix on low speed just until combined.
- Add the remaining flour mixture and mix on low until combined.
- Add milk and mix on low until batter is fully combined.
- Divide batter equally into 2 separate bowls. Add enough orange food coloring to one bowl to create a dark orange batter. Repeat with yellow food coloring in the other bowl.
- Line a muffin tin with paper liners; Fill each liner approximately ¼ full with the yellow-tinted batter. Next, add orange-tinted batter on top until the liners are approximately ½ full.
- Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
For the Frosting
- In the bowl of a countertop mixer fitted with the paddle attachment, cream the butter on medium-high speed for 5-6 minutes, or until light and very fluffy.
- Add the vanilla and powdered sugar 1 cup at a time, mixing after each addition until fully absorbed.
- Add the milk and mix on medium high speed until well combined. (Note: If the frosting is too thick or thin, just add a bit of additional milk or powdered sugar.) Whip the frosting for another 3-4 minutes on high speed.
- Frost the cupcakes as desired. (I used the Wilton 2D tip for these cupcakes.)
- Garnish with a piece of candy corn before serving.
Looking for more fun Halloween recipes? Check out these other favorites, too: