Description
A festive twist on a classic favorite, these Candy Corn Cupcakes are bursting with color and flavor, perfect for Halloween parties and fall gatherings.
Ingredients
Scale
- 1 box white cake mix
- 2 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- Garnish: candy corns and orange sprinkles
- For the buttercream frosting:
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F and line your cupcake pan with paper liners.
- In a large bowl, combine the cake mix, eggs, sour cream, milk, and vegetable oil. Mix until well incorporated, scraping down the bowl, then beat on medium-high speed for about 3 minutes.
- Divide the batter in half, coloring one half orange and the other half yellow with gel food coloring.
- Fill each paper liner with about 1-2 tablespoons of yellow batter, followed by 1-2 tablespoons of orange batter on top.
- Bake according to cake mix package instructions, roughly 15-18 minutes. Let cool completely before frosting.
- For the frosting, cream the softened butter until fluffy. Gradually add powdered sugar, mixing in salt, vanilla, and heavy cream, beating until light and fluffy.
- Frost the cooled cupcakes and garnish with candy corn and orange sprinkles.
Notes
Store in an airtight container at room temperature for up to three days. Frosting just before serving is recommended for the best presentation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg