Description
These festive Candy Corn Cupcakes feature vibrant yellow and orange layers topped with a fluffy marshmallow frosting, making them the perfect sweet treat for fall and Halloween celebrations.
Ingredients
Scale
Cupcakes
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon orange gel food coloring
- 1/4 teaspoon yellow gel food coloring
Frosting & Decoration
- 1 cup unsalted butter, softened (2 sticks)
- 1 jar marshmallow fluff (7-ounce)
- 2 cups powdered sugar
- Candy Corn (for topping)
- 3 tablespoons of orange and yellow sprinkles
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- Create Wet Mixture: In a large bowl, whisk the vegetable oil and granulated sugar until light and fluffy. Add the room temperature eggs and vanilla extract, mixing until just combined.
- Add Milk and Dry Ingredients: Stir in the whole milk, then gently fold in the dry flour mixture until just combined without overmixing.
- Divide and Color Batter: Separate the batter evenly into two bowls. Add yellow gel food coloring to one bowl and orange gel food coloring to the other, folding each until the colors are evenly incorporated.
- Layer Batter in Liners: Spoon 2 tablespoons of yellow batter into the bottom of each cupcake liner, followed by 2 tablespoons of orange batter on top. Fill liners about two-thirds full.
- Bake Cupcakes: Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely at room temperature.
- Make Frosting: Using an electric mixer, cream the softened butter until smooth and fluffy. Add the marshmallow fluff and mix until fully combined. Gradually beat in powdered sugar until the frosting reaches a thick, smooth consistency.
- Pipe and Decorate: Transfer the frosting to a piping bag fitted with a large tip. Pipe generous swirls onto each cooled cupcake. Top with candy corn and a sprinkling of orange and yellow sprinkles for festive decoration.
- Serve: Enjoy the cupcakes fresh. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate.
Notes
- These cupcakes feature distinct yellow and orange layers that resemble candy corn, perfect for Halloween or fall gatherings.
- The marshmallow fluff frosting adds a sweet, marshmallowy finish without being overwhelmingly heavy.
- Be careful not to overmix the batter once the flour is added to keep cupcakes light and tender.
- Use gel food coloring for vibrant colors without affecting batter consistency.
- Store cupcakes in a cool place and consume within a couple of days to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 299 kcal
- Sugar: 39 g
- Sodium: 133 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
