Candy Corn Cupcakes

Last Updated on August 2, 2025 by DIYbunker Team

Halloween is right around the corner, and if you’re looking for a show-stopping treat that’s as fun to make as it is to eat, these Candy Corn Cupcakes are a must-try! Inspired by everyone’s favorite classic Halloween candy, these cupcakes are layered with vibrant yellow cake and topped with a fluffy, marshmallow frosting that’s tinted orange for that signature candy corn look. Not only are they absolutely adorable, but the combination of moist vanilla cake and sweet, cloud-like marshmallow topping is simply irresistible.

Hosting a spooky bash, baking with the kids, or just want something festive to share at the office? These cupcakes are the perfect addition to your Halloween spread. Plus, they’re surprisingly easy to whip up with a few pantry staples and a little food coloring magic. Ready to get baking? Let’s dive into the ingredients and create a batch of cupcakes that will have all the ghouls and goblins coming back for seconds!

Yield: 12 cupcakes

Equipment:

• 12 – cupcake pan
• Cupcake liners
• 2 Piping Tips – Large Round & Large Star Tip
• 2 Piping Bags

Prep Time: 30 minutes

Bake Time: 25 minutes

Idle Time: 30 minutes

Ingredients

Cupcakes

• 1 cup white granulated sugar
• ¼ cup vegetable oil
• 2 eggs
• ½ tablespoon vanilla extract
• ¼ cup sour cream
• 1 ¼ cups all purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup + 2 tablespoons milk
• Yellow food dye

Marshmallow Frosting

• 2 egg whites
• ½ cup white granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup marshmallow fluff
• Orange Food Dye

Topping

• Candy Corn

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan with liners.
2. In a mixing bowl add the sugar, oil, eggs and vanilla extract. Whisk everything together until combined.
3. Then add the sour cream and whisk again until thoroughly mixed.
4. Alternate half of the dry ingredients; flour, baking powder, and salt, with half of the milk, mixing in between each addition.
5. When all the dry ingredients and milk have been added to the batter add the yellow food dye. Mix until no streaks of yellow are left.
6. Use a glass measuring cup to pour the batter into each cupcake liner. Fill the cupcake pan well ¾ of the way full.
7. Place in the oven and bake for 23-25 minutes or until a toothpick inserted comes out clean.
8. While the cupcakes are baking, make the marshmallow frosting.
9. Use a double boiler method. Place water in a pot over the stove and simmer. Put a heat proof bowl on top of the pot. 
10. Add the egg whites and sugar to the bowl. Continuously whisk over the heat until the sugar has dissolved in the egg whites. This will take about 5 minutes.
11. Remove the egg white mixture from the heat. Use a hand mixer or stand mixer to whisk the mixture together until white, fluffy and peaks form.
12. Add the marshmallow fluff and vanilla extract. Mix on high again until stiff peaks form.
13. Take ¼ of the marshmallow frosting and set aside. Add the orange food dye to the rest and fold together until no orange streaks are left.
14. Place the orange frosting in a piping bag fitted with a star tip.
15. Place the white frosting in a piping bag fitted with a round tip.
16. Once the cupcakes are done, let them cool for 30 minutes before frosting.
17. Create a first layer of orange frosting with the star tip, then add a round top of white frosting on top. Repeat for the rest of the cupcakes.
18. Place a candy corn piece in the center of each cupcake to finish.
19. Enjoy!

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