Easy Candy Corn Cupcakes

These candy corn cupcakes are an easy fall dessert!

I don’t know about you, but I have always loved candy corn. Did you know that candy corn is named that because if you stack them in a circle, they actually form what looks like corn on the cob? How cool is that? If you are a fan of candy corn as much as I am, you will love making this Easy Candy Corn Cupcakes recipe for your next fall gathering or party.

Candy Corn Cupcakes Recipe

These candy corn cupcakes are easy to make – cupcake decorating experience is NOT needed!

Cupcake Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 cups sugar
• ¾ cup + 2 tablespoons cocoa powder
• ⅔ cup oil
• 1½ cups boiling water
• 1 teaspoon vanilla
• 2 eggs

(You can even make these chocolate cupcakes gluten-free if desired)

Frosting Ingredients:

• 1 cup butter, softened to room temperature
• 7 cups powdered sugar
• 2 – 3 tablespoons milk
• 1 tablespoon vanilla extract
• pinch of salt
• orange gel food coloring
• yellow gel food coloring

Decorating Tools Needed:

• 3-star frosting tips (you can use one and just wash as needed)
• 3 piping bags

Cupcake Directions:

1. Preheat oven to 350 degrees. Be sure to line cupcake pans with cupcake liners.
2. In a large bowl combine all-purpose flour and sugar.
3. Place cocoa in a small bowl and add the hot water over the cocoa.
4. Pour oil, eggs, and vanilla into the cocoa mixture.
5. Add the liquids to the dry mixture (flour and sugar) and beat for 2 –3 minutes on high speed.
6. Pour your batter into cupcakes, filling about 2/3 full. Bake at 350 for  18 – 22 minutes or until an inserted toothpick comes out clean in the center of a few cupcakes.
7. Place on a cooling rack to cool before frosting.

Frosting Directions:

1. Take your butter out of your fridge in plenty of time to let it come to room temperature.
2. Place the butter in a large bowl, and whip that butter. Keep whipping the butter for at least 3 minutes.
3. Add the vanilla and the pinch of salt and mix. Then start adding the powdered sugar a couple of cups at a time until it is all mixed in.
4. Drizzle in half of the milk. mix, then check the consistency. Add the rest if you think it’s not too thin.
5. Whip that frosting until you think you’ve whipped it enough, and then keep mixing for another minute or two.
6. Separate the frosting into 3 separate bowls.
7. Add a few drops of orange gel food coloring to one bowl of frosting and a few drops of yellow gel food coloring to the other bowl of frosting. Mix well. Add more food coloring if needed.
8. Use a pastry bag and a decorating tip to frost.

How to Frost the Candy Corn Cupcakes:

1. Attach the star frosting tips to the disposable piping bags and fill each with a different color frosting.

2. Begin by frosting each cupcake one at a time. Start by adding a base of yellow frosting.

3. Next, add a smaller mound of orange frosting and then top it with the white frosting.

4. Repeat with all the cupcakes so they resemble candy corn.

Printable Recipe for Candy Corn Cupcakes

Print

Easy Candy Corn Cupcakes

Course Dessert

Prep Time 38 minutes minutes

Cook Time 22 minutes minutes

Total Time 1 hour hour

Servings 24

Author Alea

Ingredients

Cupcake Ingredients:

• ▢ 1 3/4 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 2 cups sugar
• ▢ ¾ cup + 2 tablespoons cocoa powder
• ▢ ⅔ cup oil
• ▢ 1½ cups boiling water
• ▢ 1 teaspoon gluten-free vanilla
• ▢ 2 eggs

Frosting Ingredients:

• ▢ 1 cup butter softened to room temperature
• ▢ 7 cups powdered sugar
• ▢ 2 - 3 tablespoons milk
• ▢ 1 tablespoon vanilla extract
• ▢ pinch of salt
• ▢ orange gel food coloring
• ▢ yellow gel food coloring
• ▢ 3- star frosting tips you can use one and just wash as needed
• ▢ 3 piping bags

Instructions

Cupcake Directions:

• Preheat oven to 350 degrees. Be sure to line cupcake pans with cupcake liners.
• In a large bowl combine all-purpose flour and sugar.
• Place cocoa in a small bowl and add the hot water over the cocoa.
• Pour oil, eggs, and vanilla into the cocoa mixture.
• Add the liquids to the dry mixture (flour and sugar) and beat for 2 –3 minutes on high speed.
• Pour your batter into cupcakes, filling about 2/3 full. Bake at 350 for 18 – 22 minutes or until an inserted toothpick comes out clean in the center of a few cupcakes.
• Place on a cooling rack to cool before frosting.

Frosting Directions:

• Take your butter out of your fridge in plenty of time to let it come to room temperature.
• Place the butter in a large bowl, and whip that butter. Keep whipping the butter for at least 3 minutes.
• Add the vanilla and the pinch of salt and mix. Then start adding the powdered sugar a couple of cups at a time until it is all mixed in.
• Drizzle in half of the milk. mix, then check the consistency. Add the rest if you think it’s not too thin.
• Whip that frosting until you think you’ve whipped it enough, and then keep mixing for another minute or two.
• Separate the frosting into 3 separate bowls.
• Add a few drops of orange gel food coloring to one bowl of frosting and a few drops of yellow gel food coloring to the other bowl of frosting. Mix well. Add more food coloring if needed.
• Use a pastry bag and a decorating tip to frost.

More Fall Treat Recipes:

Vanilla Ghost Cupcakes

Mini Apple Rice Krispie Treats

Granola Coated Caramel Apple

Chocolate Covered Oreos with Candy Worms

Salted Caramel Rice Krispie Treats with Pumpkin Fudge Topping

Pumpkin Spice Bark Candy