How to Make the Best Candy Corn Cupcakes

How to Make the Best Candy Corn Cupcakes

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It is that time of year – the candy corn season! Did you know, however, that it is also the best time to make candy corn cupcakes?

How to Make the Best Candy Corn Cupcakes

Candy corn is one of those nostalgic treats that never go out of style. It’s a classic Halloween candy, and an excellent way to celebrate the season. If you want to make this yummy treat into something delicious to enjoy any time of year, then try these cupcakes!

How to Make the Best Candy Corn Cupcakes

Whether you use a boxed mix or our from-scratch recipe – these candy corn cupcakes are pretty easy to make and impressive to look at with the classic three-colored tradition to be shown off.

The history of candy corn

It is a little fuzzy, but no matter how it came to be – there is something special about this candy that always makes people smile.

It was first invented in the 1880s by a Wunderle Candy Company employee, George Renninger. Wunderle Candy Company was the first to produce the candy in 1888.

Back then, it was originally billed as “chicken feed” instead of “candy corn” but relied heavily on the traditional fall harvest colors of orange and gold.

The company started selling them in bags or boxes like they are now – but originally it was just sold by weight.

Candy corn developed into a fall and Halloween staple around the 1950s when people began to hand out individually wrapped candy to trick-or-treaters. The harvest-themed colors and increased advertising in the month of October also helped candy corn become the fall staple that it is today.

How do you store Candy Corn Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. I will make bases like these in the recipe below and then freeze them until I am ready to make them for an event. I just pull them out the night before so they are totally at room temperature when I assemble them.

The best way to usually store your finished creations? Room Temperature. Granted, they aren’t going to be around that long – but you should be good for 6-8 days tops, as these are simply just frosted cupcakes.

How to make white cupcake batter

The ingredients you will need:

  • 1/2 C unsalted butter, room temp
  • 2 egg whites
  • 2 eggs
  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 3/4 C buttermilk
  • 1 1/2 C sugar
  • 1 tsp vanilla
  • Sift flour, baking powder, salt, and baking soda together in a bowl.
  • Beat butter on high for 30 seconds.
  • Add sugar and vanilla extract to the butter until well combined.
  • Add egg whites, one at a time, mixing after each.
  • Add eggs, one at a time, mixing after each.
  • Add 1/3 C  flour mixture to the wet mixture followed by adding 1/3  C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.

Now, if you would rather use a boxed cake mix, you can do that. You can use a boxed mix for your cupcake base or make them from scratch with the above recipe. Boxed mixes are on sale all the time for roughly a buck or you can simply hit your local Dollar Tree to grab a cake mix.

We like our white cake recipe from scratch and used it. Either way, you need to make you divide your batter evenly between three bowls so you can add the coloring.

How to Make the Best Candy Corn Cupcakes

How to Make the Best Candy Corn Cupcakes

Other Candy Corn Cupcakes Ingredients:

  • Yellow and Red food coloring
  • White frosting
  • Sprinkles of your choice – and candy corn

How to make candy corn cupcakes:

Take your 3 bowls of white cake batter…you will leave one white. On the second one add 6 drops of yellow food coloring to make the yellow layer of the cupcakes. In the third bowl add 3 drops of yellow and 3 drops of red food coloring for the orange cake mix.

Preheat your oven to 350 degrees, and line your cupcake pan with cupcake liners. You are going to fill the liners with the cake batter in layers.

Fill cake liners starting with yellow batter, then orange, then white

Bake for 18-22 minutes, until a toothpick is inserted and comes out clean. Let them cool completely before you go on to decorating them.

You can make buttercream frosting or buy a tub of white frosting – either way, divide the frosting into 3 different bowls, like you did the cake mix.

Leave one white. Add 6 drops of yellow food coloring for yellow and stir it in well. Then, add 3 drops of yellow and 3 drops of red for orange frosting, blending it in well.

Fill 3 separate piping bags with each color and frost your candy corn cupcakes by piping a layer of yellow frosting first,

How to make candy corn cupcakes:

then orange frosting,

and then finally the white.

How to make candy corn cupcakes:
As you can see, I love to add sprinkles of matching color on each layer as I frost them.

You can also frost them this way with yellow…

How to make candy corn cupcakes:

and orange…

How to make candy corn cupcakes:

and white…

Which way do you like better?

How to make candy corn cupcakes:

Other recipes you may find fun:

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