Who loves Candy Corn?!?! These cupcakes are not candy corn cupcakes but they look like candy corn!

How To Make Vanilla Candy Corn Cupcakes

First, gather all your ingredients.

FOR THE VANILLA CUPCAKES:

1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
1 & 1/2 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup granulated sugar
1 large egg
2 large egg whites
Yellow and Orange gel food coloring
Candy corn
Halloween sprinkles

FOR THE VANILLA FROSTING (MAKES 2 CUPS):

1 cup (2 sticks) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 cups confectioners sugar, sifted
5 teaspoons whole milk
1 teaspoon pure vanilla extract

Next, Preheat the oven to 325°F degrees. Line a 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a small bowl, stir together the milk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handled mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.

Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.

Divide the batter into 3 separate bowls. Add yellow food gel to one, orange food gel to another, and leave one white.

Take about a tablespoon of yellow cupcake mix, then add the orange on top of the yellow, and lastly add the white cupcake mix on the orange. Repeat among the rest of the cupcake liners.

Bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely frosting with vanilla frosting.

FOR THE VANILLA FROSTING:

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handled mixer, beat the butter and salt on medium speed until light and fluffy, 2 minutes.

Reduce the speed to low, gradually add the confectioners sugar, and beat until incorporated.

Increase the speed to medium, add the milk and vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

Frost cupcakes and decorate with candy corn and some Halloween sprinkles!

Tips & Tricks

I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
I prefer using gel-based food coloring instead of liquid food coloring. I feel as if the gel-based food coloring gives a more vibrant color. You also do not have to use as much as you would if you were using a liquid food coloring. I remember using almost the whole bottle of liquid red food for one batch of cupcakes, so now I just stick to the gel-based food coloring for my cake mixes and frostings.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Vanilla Candy Corn Cupcakes

Adapted from The Sprinkles Baking Book: Vanilla Cupcakes

By: Tammie

March 22, 2019
12
1 hr
Print this

Ingredients

FOR THE VANILLA CUPCAKES:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
1 & 1/2 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup granulated sugar
1 large egg
2 large egg whites
Yellow and Orange gel food coloring
Candy corn
Halloween sprinkles
FOR THE VANILLA FROSTING (MAKES 2 CUPS):
1 cup (2 sticks) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 cups confectioners sugar, sifted
5 teaspoons whole milk
1 teaspoon pure vanilla extract

Directions

Step 1: Preheat the oven to 325°F degrees. Line a 12-cup cupcake pan with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a small bowl, stir together the milk and vanilla.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handled mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 5: Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Step 6: Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 7: Divide the batter into 3 separate bowls. Add yellow food gel to one, orange food gel to another, and leave one white.
Step 8: Take about a tablespoon of yellow cupcake mix, then add the orange on top of the yellow, and lastly add the white cupcake mix on the orange. Repeat among the rest of the cupcake liners.
Step 9: Bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely frosting with vanilla frosting.
Step 10: FOR THE VANILLA FROSTING: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handled mixer, beat the butter and salt on medium speed until light and fluffy, 2 minutes.
Step 11: Reduce the speed to low, gradually add the confectioners sugar, and beat until incorporated.
Step 12: Increase the speed to medium, add the milk and vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.
Step 13: Frost cupcakes and decorate with candy corn and some Halloween sprinkles!