These super easy Candy Corn Cupcakes are fun for Halloween, fall party, or to set on your Thanksgiving table. The cream cheese icing is rich and creamy, but the surprise is what's on the inside! When guests bite into these cupcakes they'll find out the candy corn colours aren't just on top of the cupcakes, they're inside too!
Candy Corn Cupcakes
Like candy corn? Like cupcakes? Put 'em together in this Candy Corn Cupcake recipe.
- white cake mixes and accompanying ingredients: to make 24 cupcakes
- cupcake pan: 12 hole
- orange food colouring: a few drops
- yellow food colouring:a few drops
- candy corn: 48 pieces
- cream cheese, at room temperature: 8 ounces
- butter, at room temperature: ½ cup
- confectioners sugar: 6 cups
- water: 5 - 6 teaspoons
- orange or yellow cupcake wrappers: 24
- Wilton 1M tip: 1
- pastry bag: 1
Step 1: Preheat the oven, and mix up the cake batter according to package directions. Make sure you use a white cake mix with egg whites (no yolks), to keep the batter white. The white batter will make the colours pop when you add the yellow and orange food colour to these fun candy corn cupcakes.
Step 2: Divide the batter into 2 medium mixing bowls. Use a measuring cup to make sure you get the same amount of batter in each bowl.
Step 3: Add a few drops of orange food colouring to one bowl of batter, and a few drops of yellow food colour to the other bowl and mix each mix until the batter reaches the desired colour.
Step 4: Prepare cupcake pans with 24 orange/yellow cupcake wrappers.
Step 5: Pour batter into the cupcake wrappers, filling each one about 3/4ths full, with half yellow batter and half orange batter. Bake the cupcakes according to the package or recipe directions.
Step 6: Set the cupcakes aside to cool completely.
Step 7: To give a little extra fall colour to your final display, slip the cupcakes into a second cupcake sleeve for an extra pop of colour. Put an extra yellow cupcake liner on the cupcakes that have an orange liner, and slide an orange cupcake liner over the yellow.
Step 8: While the cakes are baking and cooling, mix up the butter cream icing. To make the butter cream icing, cream together cream cheese and butter until smooth in a large mixing bowl.
Step 9: Add the water and confectioner sugar to the mixing bowl slowly while you mix.
Step 10: Blend until the icing holds its shape. If the icing is too thin, add a little more confectioner sugar, or refrigerate it for a few minutes to chill and stiffen. If the icing is too stiff add a little more water, one teaspoon at a time. The icing should hold it’s shape when you’re done, but shouldn’t be too stiff.
Step 11: Attach the to the end of the pastry bag, and fill the bag about half full with the cream cheese icing.
Step 12: Use the tip to swirl the icing from the outside in on the top of the cupcake to form a peak in the center, by squeezing the pastry bag as you move the tip around in circles. Swirl around in smaller circles until you come to a point.
Step 13: Repeat the process to decorate all 24 cupcakes.
Step 14: Place 2 pieces of candy corn end to end beside each other on the top of the cupcake.
Step 15: Display your cupcakes on a large platter or cupcake stand.