Candy Corn Cupcakes

01 Nov

Happy Halloween!

October 31, the night of all-hallows-eve has come and gone. Children have dressed up, gone door-to-door trick-or-treating for bite size candies and costume parties with spooky treats have since passed; that is of course if you live in Connecticut.

Last week I made candy corn cupcakes, cute, simple cakes that matched the famous color scheme of yellow, orange, and white, in honor of Halloween. While most houses give out miniature forms of famous candy bars, and Buddy Velastro, aka “Cake Boss” of Carlo’s Bakery gives out cupcakes (how cool is that?!), the one candy associated with this holiday still happens to be candy corn.

Who doesn’t get the nostalgic feeling walking into a store every October and seeing the orange Brachs bag? I know I do, and so does my mom, which is why I thought these cupcakes would be the perfect addition to our Halloween celebrations.

Sadly however, I had to make them early because I spent my Halloween weekend in Orlando, but that didn’t stop my friends from ravishing them! Lucky for me and this blog though, Storm Alfred hit New England depositing snow in the early stages of autumn, which caused trees and power lines to come down and Halloween to be postponed!

So with trick-or-treaters big and small still celebrating this beloved, candy-filled holiday I hope you enjoy my colorful concoctions!


The actual execution of candy corn cupcakes is very simple, and they are meant more to go with the theme of a holiday. Begin by making your favorite vanilla cake mix, I chose to use this recipe from All Recipes.

Once the white cake mix is made I divided the batter evenly into two separate bowls.

In one bowl add in yellow food coloring (I use Wilton’s) until the batter turns a bright hue. In the second bowl do the same with orange food coloring.

First spoon the yellow batter into the cupcake tins, enough to line the bottom.

Once the yellow batter is finished, spoon the orange batter into the tins on top of the yellow batter.

In a preheated oven of 350 degrees, bake the cupcakes 20-25 minutes.


The white tip of the candy corn is represented in the white frosting. Whether a buttercream or cream cheese frosting is used is dependent upon the baker, but I chose a simple, sweet and classic buttercream to enhance the vanilla cake.


2 Cups confectionary sugar

2 sticks of butter at room temperature

2 tbls of milk

1 tsp vanilla extract


Mix the sugar, milk and butter together with an electric mixer until creamy and smooth. Add the vanilla extract last for a hint of flavor.

The final step is to frost and decorate the cupcakes as desired. Personally, I started with Halloween themed, black and orange sprinkles and topped the cupcake with either a piece of candy corn or pumpkins. Let your imaginations run wild, because that is what Halloween is essentially all about.

For other versions of this take on candy corn check out these:

Come Together Kids


Seattle Times: Food & Wine


Sugar Turntable 


Java Cupcake

1 Comment

Posted by on November 1, 2011 in Cupcakes


One response to “Candy Corn Cupcakes

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