Candy Corn Cupcakes

These Candy Corn Cupcakes are a bright, festive treat I love baking during Halloween season. Inspired by the iconic tri-colored candy, each cupcake has cheerful yellow, orange, and white layers — both in the batter and the frosting — that make them stand out on any dessert table. Sweet, soft, and easy to decorate, they’re a fun way to add a little spooky charm to the season.

Why I’ll Love This Recipe

I love this recipe because it’s simple to make with a boxed cake mix (or from scratch if I want), and the layered effect always impresses. The vanilla flavor pairs perfectly with creamy frosting, and I get to be playful with colors and toppings. They’re great for Halloween parties, bake sales, or baking with kids — and I can decorate them as simple or as detailed as I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes

• Vanilla or white cake mix (plus ingredients called for on the box)
• Yellow food coloring
• Orange food coloring

For the frosting

• Butter (unsalted, softened)
• Powdered sugar
• Vanilla extract
• Milk or cream (as needed for consistency)
• Yellow and orange food coloring

Optional for decoration

• Candy corn (for topping)
• Halloween sprinkles
• Piping bags and tips

Directions

1. Preheat the oven
   I preheat my oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Make the cake batter
   I prepare the cake mix according to the package instructions. Then I divide the batter evenly into three bowls.
3. Color the batter
   I leave one bowl plain (for the white layer), tint the second with orange food coloring, and the third with yellow food coloring.
4. Layer the batter
   In each cupcake liner, I spoon in a layer of yellow batter first, then orange, and finally white on top. I gently spread each layer to the edges before adding the next so the colors stay distinct.
5. Bake the cupcakes
   I bake according to the cake mix instructions — usually around 18–22 minutes — until a toothpick comes out clean. I let them cool completely before frosting.
6. Make the frosting
   I beat butter until fluffy, then gradually add powdered sugar, vanilla, and a little milk or cream to reach a smooth, spreadable consistency. I divide it into three bowls and tint one orange, one yellow, and leave the third white.
7. Decorate the cupcakes
   Using piping bags, I pipe the frosting in color layers to mimic candy corn. I usually start with yellow at the base, orange in the middle, and white on top. I finish with a candy corn or Halloween sprinkle on each cupcake.

Servings and timing

Servings: 24 cupcakes
Prep time: ~20 minutes
Bake time: ~20 minutes
Cooling and decorating time: ~30–40 minutes
Total time: ~1 hour 15 minutes

Variations

• I use a homemade vanilla cupcake recipe instead of a boxed mix
• I swirl the colored frosting together for a marbled look instead of layered piping
• I make mini cupcakes for party favors or dessert trays
• I use cream cheese frosting for a tangier flavor
• I flavor the batter with almond or candy corn extract for a unique twist

storage/reheating

Room temperature: I store the frosted cupcakes in an airtight container for up to 2 days.

Refrigerator: I keep them in the fridge for up to 5 days, letting them come to room temp before serving.

Freezing: I freeze unfrosted cupcakes for up to 2 months, then thaw and decorate when ready.

Reheating: No reheating needed — they’re best served soft at room temperature.

FAQs

Can I use natural food coloring?

Yes, I can use gel or natural plant-based dyes, but the colors may be softer. I use gel coloring for the brightest candy corn look.

How do I keep the layers from blending together?

I spoon each layer gently and spread it to the edges before adding the next. I try not to overfill the liners so the colors don’t run together.

Can I use store-bought frosting?

Yes, I can color and pipe store-bought vanilla frosting if I’m short on time. I just make sure it’s thick enough to hold its shape when piped.

Do I need special tools to decorate?

Not at all — I use a piping bag with a round or star tip for the color layers, but even a zip-top bag with the corner snipped works just fine.

Can kids help make these?

Definitely! I let them layer the batter, pick the colors, and top with candy corn. It’s a fun, festive recipe for all ages.

Conclusion

These Candy Corn Cupcakes are a festive, eye-catching treat I love making each Halloween season. They’re soft, sweet, and full of color, and I enjoy how simple they are to personalize and decorate. Whether I’m baking for a party, school event, or just to celebrate fall, they always bring smiles — and a little spooky fun — to the table.

Print