Candy Corn Cupcakes

Candy Corn Cupcakes

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Patsy Fowler


these cupcakes are great for the halloween party they are a crowd pleaser


★★★★★ 1 vote

35 Min
20 Min


  • 1 box
    (18.25 oz) white cake mix
  • 1 c
    sour cream
  • 1/2 c
    vegetable oil
  • 3 large
  • 1 tsp
    almond extract
  • ·
    yellow and orange wilton food gel (about a heaping 1/2 teaspoon of each)
  • ·
    frosting (your choice)

How to Make Candy Corn Cupcakes


  1. Preheat oven to 350.
  2. Line 2 12 cup muffin tins with white paper liners.
  3. Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute.
  4. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.
  5. Divide batter equally into two bowls, you should have about 2 1/4 to 1/2 cups of batter in each bowl.
  6. Mix about 1/2 heaping teaspoon of yellow coloring into one bowl of batter and 1/2 teaspoon orange coloring into the other bowl.
  7. Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 tablespoon.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.
  10. When ready, frost the cupcakes and garnish with a candy corn.

Printable Recipe Card

About Candy Corn Cupcakes

Course/Dish: Cakes
Other Tags: Quick & Easy For Kids

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