Candy Corn Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
  • ½ cup butter (1 stick), at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ cup milk
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • Yellow and orange food coloring
  • 1 cup unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • candy corn, for decorating
  • orange and yellow sprinkles, for decorating
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
  2. Using the paddle attachment of your stand mixer, cream together butter and sugar. Add eggs one at a time. Add vanilla and milk.
  3. In a separate bowl, sift together flour, salt, baking soda and baking powder. Mix in to wet ingredients.
  4. Divide batter into two. Color one with yellow food coloring and the other with orange.
  5. Using an icecream scoop, fill cups first with yellow batter then with orange.
  6. Bake for 13-15 minutes.
  7. While cupcakes are baking, make the butter cream. Using your mixer, beat butter and add in vanilla. On low speed, slowly add in powdered sugar. Add in milk, 1 tablespoon at a time.
  8. Once cupcakes are completely cooled, top with buttercream and a candy corn.
Recipe by Amanda's Plate at