Candy Corn Cupcakes Recipe

Name: Candy Corn Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 box Duncan hines white cake mix; 1 cup sour cream; 1 bunch candy corn candies; 2 each eggs; 1/2 cup milk; 1/3 cup vegetable oil; 1 cup butter; 4 cup powdered sugar; 1/4 tsp salt; 1 tsp vanilla extract; 1/3 cup heavy whipping cream

Servings: persons

1 box Duncan hines white cake mix
1 cup sour cream
1 bunch candy corn candies
2 each eggs
1/2 cup milk
1/3 cup vegetable oil
1 cup butter
4 cup powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

1
Preheat oven to 350F and line cupcake pan with paper liners.
2
Combine all ingredients in a large bowl until incorporated.
3
Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
4
Divide batter in half and color one half orange and the other half yellow
5
Fill paper liners with about 1-2 Tablespoons of yellow batter.
6
Then top with 1-2 Tablespoons of orange batter.
7
Bake according to cake mix package directions - about 15-18 minutes.
8
Cool cupcakes and frost with your favorite frosting and garnish with a candy corn and sprinkles.
9
For the Buttercream frosting: In a mixing bowl, cream butter until fluffy.
10
Add sugar and continue creaming until well blended.
11
Add salt, vanilla, and whipping cream.
12
Blend on low speed until moistened.
13
Beat at high speed until frosting is fluffy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 box Duncan hines white cake mix, 1 cup sour cream, 1 bunch candy corn candies, 2 each eggs, 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.

Candy Corn Cupcakes

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