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Confession time! I love candy corn. I have seen I was younger than my kids. See back during my childhood, candy corn was a big deal at Halloween time. I mean candy corn pretty much screamed Halloween during this time of the year when I was indeed a kid.
Halloweens from the Past
I honestly recall my mom stocking up on candy corn in the fall, especially as Halloween neared. Plus, I also recall trick-or-treating as a kid. Many in our neighborhood would give out those paper trick or treat bags. I can see them as clear as day. They were white with some sort of pumpkin, Jack O’Lantern or skeletons on them. Inside they would put candy. Very often candy corn was indeed the candy that could be found inside these bags.
So, it makes sense that at Halloween, I now make sure to have candy corn in our home. My girls also love it. Big surprise as imparted my love of candy corn onto them.
Plus, my girls love cupcakes as most that follow my blog are fully aware. Therefore, I recently made them candy corn cupcakes.
For these cupcakes, you could use store-bought vanilla cupcakes in a pinch. But to make them extra special and homemade, I make the cupcakes from scratch. I also add a secret ingredient to my cupcake batter. Have you guessed what that surprise ingredient is?
If you guessed crushed candy corn, you’d be correct!
I also decorate with orange/yellow swirl icing to give the candy corn color appearance. So, these candy corn cupcakes are seriously the real deal. So much fun in a cupcake for all candy corn lovers.
Do you want to make candy corn cupcakes this Halloween?
Then, go ahead and scroll now to get the step-by-step cupcake recipe now.
Candy Corn Cupcakes Recipe
- For the cupcakes:
- ½ cup candy corn + extra for garnishing (optional)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup softened butter
- ¾ cup milk
- For the buttercream:
- ¾ cup softened butter (about 1 ½ sticks)
- 3 cups confectioners’ sugar
- 1-2 tbsp milk
- Red gel food coloring
- Yellow gel food coloring
For the cupcakes:
- Line a muffin tin with paper cupcake liners and set aside.
- Preheat oven to 350 degrees F.
- Using a food processor, chop candy corn into tiny bits. Set aside.
- Sift together dry ingredients into a small bowl: all-purpose flour, baking powder, and salt.
- In a larger bowl, cream together granulated sugar and eggs. Once creamy and well-combined, add vanilla extract.
- Add butter and mix until well-incorporated.
- Add dry ingredients into wet ingredients, one third at a time and alternating with the milk.
- Fold candy corn bits into the batter. Fold until well incorporated.
- Scoop batter into lined muffin tin, filling each section about 2/3 of the way.
- Bake for 15-17 minutes. Allow cooling before decorating.
- In a large bowl, use an electric mixer to beat all ingredients except for the gel food coloring.
- Once ingredients are well-combined and smooth, divide them into two separate bowls.
- In one bowl of buttercream, add yellow gel food coloring. In the other, add red and yellow food coloring. Mix each separately to create one bowl of yellow buttercream and another with orange buttercream.
- Attach Wilton piping tip #12 to a frosting bag. Scoop buttercream into the bag, alternating colors.
- Frost each cupcake and add candy corn on top, if desired. Serve and enjoy!