Candy Corn Cupcakes Recipe

Celebrate the Halloween spirit with these eye-catching Candy Corn Cupcakes! These vibrant, tri-colored cupcakes not only look spectacular but taste heavenly, making them the perfect addition to any Halloween party or festive gathering. Simple to make and fun to decorate, these cupcakes are sure to be a hit with both kids and adults.


  • 1 box white cake mix (15.25 ounce size) plus ingredients from back of box (usually water, oil, egg whites)
  • Yellow gel food coloring
  • Orange gel food coloring
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk
  • Candy corn for topping


  1. Preheat and Prepare: Preheat your oven to 350°F and line a muffin tin with cupcake liners.
  2. Mix Batter: Prepare the cake mix according to package directions. Divide the batter evenly between 3 bowls.
  3. Color the Batter: Add ¼-½ teaspoon yellow food coloring to one bowl and mix well. Do the same with the orange food coloring in another bowl.
  4. Layer the Batter: Spoon a layer of the yellow batter into the bottoms of the cupcake liners, about ¼ full. Next, add the orange batter to a piping bag, snip off the tip, and evenly drizzle over the yellow layer to about half full. Finally, pipe the white batter on top, filling to about ¾ full.
  5. Bake: Bake for about 19-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool completely on a wire rack.

For the Buttercream Frosting:

  1. Beat Butter: While the cupcakes cool, beat 1 cup of softened butter until light and fluffy.
  2. Add Sugar and Vanilla: Mix in 4 cups of powdered sugar and 2 teaspoons of vanilla extract. Adjust the thickness by adding 1 tablespoon of milk if needed.
  3. Color the Frosting: Divide the frosting into three bowls. Mix in yellow and orange gel food colorings into separate bowls.
  4. Prepare for Piping: Lay out a large piece of plastic wrap, place the three colors of frosting side by side, wrap tightly, and twist the ends. Snip off one end and place it into a piping bag fitted with a 1M star tip.
  5. Decorate: Pipe the frosting onto each cooled cupcake and top with a candy corn.


  • For a simpler version, use a plain chocolate or vanilla cake mix and add candy corn-themed frosting.
  • If short on time, start with store-bought vanilla frosting and add the food coloring.
  • Add more powdered sugar if the frosting is too thin to form stiff peaks.
  • Enhance with orange and yellow sprinkles for extra color.


Q: Can I make these cupcakes a day ahead? A: Yes, you can prepare the cupcakes a day in advance and add the frosting just before serving to keep them fresh.

Q: How should I store these cupcakes? A: Store them in an airtight container at room temperature for up to 2 days.

Q: Can the frosting be made in advance? A: Yes, the frosting can be made ahead and stored in the refrigerator. Let it come to room temperature before piping.

Recipe Details

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


Candy Corn Cupcakes are a fun, festive treat that captures the essence of Halloween with their bright colors and sweet flavors. Whether you’re throwing a party or just looking for a special treat to make with the kids, these cupcakes are sure to please. Enjoy crafting and devouring these delightful desserts!

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