Moist Vanilla Candy Corn Cupcakes with Marshmallow Frosting

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Get ready to create the most adorable and delicious treat for your festive celebrations! These Candy Corn Cupcakes perfectly capture the iconic look of the classic candy in a soft, moist vanilla cake.

The secret is in the layers: a vibrant yellow base, a bright orange center, and a vanilla top, all hidden inside a seemingly simple cupcake.

Topped with a cloud-like marshmallow frosting swirled with festive colors, each bite is a fun and festive surprise.

They’re surprisingly easy to make and are guaranteed to be the star of any party or dessert table. Let’s bake up some fun.

Why Candy Corn Cupcakes Stand Out

These Candy Corn Cupcakes are a showstopper that combines festive flair with irresistible flavor. Here’s why this recipe deserves a spot in your baking lineup:

• Eye-Catching Design: The layered yellow, orange, and white batter creates a stunning candy corn effect inside and out, making every bite visually delightful and perfect for Instagram-worthy spreads.
• Moist Vanilla Base: Sour cream in the batter ensures a tender, rich cupcake that stays soft for days, avoiding the dryness common in layered recipes.
• Versatile Frosting Options: Choose between creamy buttercream or fluffy marshmallow frosting, both customizable with vibrant colors to match the candy corn theme, offering flexibility for different tastes.
• Balanced Sweetness: Unlike overly sugary candy corn, these cupcakes deliver a perfect vanilla flavor with just the right sweetness, appealing to both kids and adults.
• Fun Layering Technique: The simple spoon-and-smooth method for creating tri-colored layers is beginner-friendly yet yields professional-looking results, making it a great family baking project.
• Hidden Surprise Potential: Add a burst of colored frosting inside for a delightful “candy corn” reveal, elevating the experience without extra effort.
• Customizable for All: Easily adapt to gluten-free or dairy-free diets with straightforward swaps, ensuring everyone can enjoy this festive treat.
• Party Star: With optional decorations like spiderwebs or candy corn toppers, these cupcakes double as a spooky centerpiece for any fall gathering.
• Quick to Make: Ready in under an hour, with only 30 minutes of prep and 15 minutes of baking, they’re ideal for last-minute party planning.

Ingredients You’ll Need

Quality ingredients ensure great results. Here’s what you need for the cake and frosting.

Cake Ingredients (Makes 12 Cupcakes)

• 1 ½ cups all-purpose flour: Provides structure.
• 1 cup granulated sugar: Sweetens evenly.
• 2 large eggs: Bind and add moisture.
• ½ cup vegetable oil: Keeps cupcakes light and moist.
• ½ cup sour cream: Adds richness and a tender crumb.
• 1 teaspoon vanilla extract: Enhances flavor.
• 1 ½ teaspoons baking powder: Ensures a fluffy rise.
• ½ cup milk: Thins batter for smooth consistency.
• Gel food coloring: Yellow and orange for vibrant layers.

Frosting Options

Pick buttercream for a classic feel or marshmallow fluff for a candy-like texture.

1. Buttercream Frosting

• 1 cup unsalted butter, softened: Creamy base.
• 3 cups powdered sugar: Sweetens and structures.
• 2 tablespoons heavy cream: Adjusts piping consistency.
• 1 teaspoon vanilla extract: Matches cake flavor.
• Gel food coloring: Yellow, orange, and white for swirls.

2. Marshmallow Frosting

• 1 cup marshmallow fluff: Light and airy.
• ½ cup unsalted butter, softened: Adds stability.
• 2 cups powdered sugar: Balances sweetness.
• 1 teaspoon vanilla extract: Keeps flavors consistent.
• Gel food coloring: Yellow, orange, and white.

Divide frosting into three bowls and tint to match cake layers for a cohesive look.

Essential Equipments

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups
• Measuring spoons
• Spatula
• Piping bag
• Star tip
• Plastic wrap
• Toothpicks
• Wire rack
• Spoon

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How to Make Candy Corn Cupcakes with Swirled Frosting

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Yield: 24 cupcakes

These steps are simple but precise to achieve the candy corn effect. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step-1: Batter Preparation

Whisk flour, baking powder, and a pinch of salt in a medium bowl. Set aside.

In a large bowl, beat eggs and sugar until fluffy, about 2 minutes with an electric mixer.

Add oil, sour cream, vanilla, and milk; mix until smooth. Gradually add dry ingredients, stirring just until combined to avoid tough cupcakes.

Divide batter into three bowls. Leave one plain (white). Tint one yellow and one orange with gel food coloring, starting with a few drops and adjusting for vibrancy.

Step-2: Layering Technique

Spoon 1 tablespoon yellow batter into each liner, spreading to cover the bottom.

Add 1 tablespoon orange batter, smoothing gently to keep layers distinct. Top with 1 tablespoon white batter. Fill liners two-thirds full to allow rising. Tap tin to release air bubbles.

Step-3: Baking

Bake for 14-16 minutes, until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack for 30 minutes before frosting.

Step-4:Frosting & Decoration

For buttercream, beat butter until creamy, then add powdered sugar, cream, and vanilla.

For marshmallow, mix fluff with butter, then add sugar and vanilla. Divide into three portions; tint yellow, orange, and white.

To swirl, lay plastic wrap flat, spoon lines of each frosting color side by side, roll into a log, snip one end, and place in a piping bag with a star tip. Pipe swirls onto cooled cupcakes.

For a hidden surprise, core the center of each cupcake, fill with mixed colored frosting, and top with swirls. Add candy corn pieces for extra flair.

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• Easy Pistachio Cupcakes with Cream Cheese Frosting
• 3-Ingredient Sweet Potato Pancakes for Baby & Toddler

Pro Tips

• Use gel food coloring for bold colors without thinning batter.
• Chill soft frosting for 10-15 minutes for easier piping.
• For a hidden candy corn effect, layer colored frosting inside cupcakes.
• Measure flour with a scale to avoid compacting.
• Test colors on one cupcake first.
• Use room-temperature ingredients for better mixing.

Variation Ideas

Try a chocolate base by adding ¼ cup cocoa powder and reducing flour slightly. Decorate with spiderwebs or monster faces using black icing or candy eyes for party fun.

For gluten-free, use a 1:1 flour blend. For dairy-free, swap sour cream for coconut yogurt and use almond milk and vegan butter. Mini cupcakes work too. Bake for 10-12 minutes.

Storage & Serving Suggestions

Store in an airtight container at room temperature for 3 days or refrigerate for 5 days, serving at room temp for best texture.

Freeze unfrosted cupcakes for a month; thaw and frost fresh. Pair with cider or coffee for a cozy treat.

Frequently Asked Questions

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended for vibrant colors without thinning the batter or frosting. Liquid coloring may dilute the mixture, affecting texture and color intensity. If using liquid, add sparingly and expect less vivid results.

How do I prevent the batter layers from mixing?

Spoon each layer gently and spread lightly with the back of the spoon to keep them distinct. Work slowly to avoid disturbing the layer below, and tap the tin lightly to settle the batter without blending.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes up to 3 days in advance and store in an airtight container at room temperature. Frost them the day of serving for the best texture, or freeze unfrosted cupcakes for up to a month.

What if my frosting is too soft to pipe?

Chill the frosting in the refrigerator for 10-15 minutes to firm it up. Stir gently before piping to ensure smooth application. Avoid over-chilling, as it can make the frosting too hard.

Can I make mini cupcakes with this recipe?

Absolutely! Use a mini muffin tin and reduce baking time to 10-12 minutes, checking with a toothpick for doneness. Layer the batter the same way, using smaller spoonfuls.

How do I achieve the swirled frosting effect?

Lay plastic wrap flat, spoon lines of yellow, orange, and white frosting side by side, roll into a log, and snip one end. Place in a piping bag with a star tip and pipe swirls for a tri-color effect.

Are there gluten-free or dairy-free options?

For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use coconut yogurt instead of sour cream, almond milk for regular milk, and vegan butter in the frosting.

Can I use a chocolate base instead of vanilla?

Yes, add ¼ cup cocoa powder to the dry ingredients and reduce flour by about 2 tablespoons. This creates a chocolate base that pairs well with candy corn-colored frosting.

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