Print

Perfect Candy Corn Cupcakes: Easy Layered Buttercream Recipe

candy corn cupcakes - featured image
Print Recipe

These candy corn layered cupcakes are easy enough for a beginner, impressive enough for a party, and delicious enough to become a fall staple. The layered effect mimics candy corn perfectly, and it’s way simpler than it looks.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • Yellow and orange gel food coloring
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar (for frosting)
  • 2–3 tablespoons (30-45ml) heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)
  • Yellow and orange gel food coloring (for frosting)
  • About 24 pieces candy corn (for decoration)
  • Orange and yellow sprinkles (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a larger bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes. Scrape down sides.
  4. Add eggs one at a time, beating well after each. Stir in vanilla.
  5. Add dry ingredients in three additions, alternating with milk. Start and end with dry ingredients. Mix until just combined.
  6. Divide batter evenly into three bowls. Leave one plain, color one yellow, and one orange using gel food coloring.
  7. Spoon orange batter into a piping bag. Pipe a thin layer into the bottom of each liner, about ⅓ full. Tap pan gently to level.
  8. Pipe yellow batter on top of orange, filling another ⅓. Then pipe white batter on top. Liners should be about ¾ full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack. Cool completely.
  10. For buttercream: Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low.
  11. Add heavy cream and vanilla, then beat on high for 3-4 minutes until light and fluffy. Add a pinch of salt. Adjust consistency with more cream or sugar as needed.
  12. Divide frosting into three bowls. Leave one white, color one yellow, and one orange using gel food coloring.
  13. Spoon each color into a separate piping bag fitted with a star tip (Wilton 1M recommended).
  14. Pipe frosting in concentric rings: orange on outside, yellow inside, white in center. Top each cupcake with a piece of candy corn.

Notes

Use gel food coloring for vibrant colors without thinning batter or frosting. Pipe batter slowly for clean layers. Cool cupcakes completely before frosting. Butter can be made ahead and refrigerated; let soften and re-whip before using. Cupcakes can be baked a day ahead and stored in an airtight container at room temperature.

Nutrition

Keywords: candy corn cupcakes, layered cupcakes, Halloween cupcakes, fall cupcakes, buttercream frosting, easy cupcake recipe

Find it online: https://cooksyla.com/perfect-candy-corn-cupcakes-easy-layered-buttercream-recipe/