Candy Corn Cupcakes – a delicious recipe with Mix, Butter, Powdered Sugar, Vanilla, Red, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cake mix as directed on box. Bake cupcakes till done and cooled.
2
While cupcakes are baking, make the buttercream frosting my blending well the remaining ingredients, adding milk as needed to reach the desired consistency. Make a big batch of the frosting, no colored added. Divide the frosting equally among 3 bowls.
3
Make the frosting in one bowl orange by adding drops of red and yellow till you get the shade of orange that you want. Make another bowl of frosting yellow (just add yellow coloring until you get the color you want).
4
Place the orange frosting in a pastry bag with a Wilton 1M tip. Frost all cupcakes. Then put in the yellow frosting and frost on top of the orange. Finally, put the white frosting on and top it with one candy corn.
5
Everyone loved these.
887
kcal
Calories
20
g
Fat
181
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box (about 18 Oz.) Any Flavor Cake Mix, 1 block (1 Pound, Or 2 Sticks) Softened Butter, 6 cups Powdered Sugar, 1 Tablespoon Vanilla, and more.
Yes, Candy Corn Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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