Description
These Candy Corn Cupcakes are a fun and festive treat featuring moist vanilla cupcakes with a colorful tri-tone swirl of yellow, orange, and white batter to mimic candy corn colors. Topped with a luscious swirled buttercream frosting also dyed to resemble candy corn, these cupcakes are perfect for Halloween celebrations or any time you want a bright, sweet dessert that everyone will love.
Ingredients
For the Cupcakes
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8 ml) pure vanilla extract
- ½ cup (118 ml) sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (nonfat recommended)
- Gel colors for dying cake batter (orange, yellow)
For the Frosting
- 2 cups (452 g) unsalted butter, cold
- 7 cups (911 g) powdered sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 2-3 tablespoons (30 ml) heavy whipping cream or milk
- Pinch of salt (optional)
- Gel colors for dying frosting (orange, yellow)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a cupcake pan with cupcake liners to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Scrape down sides of the bowl as needed. Add sour cream and beat to combine thoroughly.
- Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: Alternately add half of the dry mixture and half of the milk into the wet ingredients. Mix on low speed just until flour begins to incorporate. Add the remaining dry ingredients and milk and continue beating on low speed until smooth and well combined. Scrape the bowl generously to fully mix.
- Divide and Color Batter: Divide the batter evenly into three bowls, approximately 1 2/3 cups each. Add 3 drops orange gel color to one bowl and stir to combine, 3 drops yellow gel color to another and mix, leaving the third bowl uncolored.
- Fill Cupcake Liners: Spoon one tablespoon of yellow batter into the bottom of each liner, followed by one tablespoon of orange batter in the middle, and finally one tablespoon of the plain batter on top. Tap the pan gently on the counter to settle the batter.
- Bake: Bake in the preheated oven for 14-16 minutes. Test by inserting a toothpick into the center; cupcakes are done when toothpick comes out clean. Remove and cool completely on a wire rack.
- Prepare Frosting: Cut cold butter into pieces. Using a paddle attachment on a mixer, whip butter for 5-7 minutes until light in color, scraping down bowl occasionally.
- Add Sugar and Liquids: Alternately add powdered sugar in 2-cup increments and vanilla extract plus heavy cream. Blend well after each addition and whip 1-2 minutes between additions. Once all sugar is incorporated, increase mixer speed to medium-high and whip frosting for an additional 3-5 minutes to aerate fully.
- Color Frosting: Divide frosting into three bowls. Add 3 drops orange gel color to one, 3 drops yellow gel color to another, and leave the third white.
- Assemble for Piping: On a piece of plastic wrap or inside a Ziploc bag, spread thick stripes of each color side-by-side. Fold and roll the plastic wrap tightly, twist one end and cut off the tip to create a large piping bag. Insert into a piping bag fitted with an Ateco 846 tip or any large tip.
- Decorate: Pipe the tri-color frosting swirl onto cooled cupcakes. Finish by topping with sprinkles and candy corn candies for a festive look.
Notes
- For gel colors, Chefmaster orange and yellow were used, but Americolor or Wilton brands also work great.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute heavy cream with milk in the frosting if preferred.
- Use fresh eggs and high-quality vanilla extract for the best flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.