Description
Celebrate Halloween with these festive Candy Corn Cupcakes! Moist vanilla cake is tinted yellow, then topped with fluffy orange marshmallow frosting for a treat that’s as cute as it is delicious. Perfect for parties, baking with kids, or sharing spooky season cheer!
Ingredients
Scale
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
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan with liners.
- In a mixing bowl add the sugar, oil, eggs and vanilla extract. Whisk everything together until combined.
- Then add the sour cream and whisk again until thoroughly mixed.
- Alternate half of the dry ingredients; flour, baking powder, and salt, with half of the milk, mixing in between each addition.
- 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.
- Use a glass measuring cup to pour the batter into each cupcake liner. Fill the cupcake pan well ¾ of the way full.
- Place in the oven and bake for 23-25 minutes or until a toothpick inserted comes out clean.
- While the cupcakes are baking, make the marshmallow frosting.
- 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.
- 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.
- 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.
- Add the marshmallow fluff and vanilla extract. Mix on high again until stiff peaks form.
- 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.
- Place the orange frosting in a piping bag fitted with a star tip.
- Place the white frosting in a piping bag fitted with a round tip.
- Once the cupcakes are done, let them cool for 30 minutes before frosting.
- 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.
- Place a candy corn piece in the center of each cupcake to finish.
- Enjoy!
- Prep Time: 30 minutes
- Idle Time: 30 minutes
- Cook Time: 25 minutes
