How to Make Candy Corn Cupcakes The Easy Way!

Make candy corn cupcakes the easy way using a boxed cake mix and a clever colored-batter layering trick!

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These candy corn cupcakes start with a white cake mix split into three bowls, colored orange, yellow, and left white. After baking, a tri-colored buttercream frosting is piped on to mimic the iconic candy. It's a simple yet festive treat perfect for Halloween parties.

Directions

Set your oven to 350°F. While it heats, grease a 12-cup muffin tin or line it with cupcake liners.

Empty the cake mix into a large bowl. Add water, oil, and egg whites. Beat with an electric mixer on low, then increase to medium until smooth.

Divide the batter equally among three separate bowls.

To the first bowl, add half of the orange Jello powder and 1–3 drops of orange gel food coloring. To the second bowl, add 1–3 drops of yellow gel coloring. Leave the third bowl plain.

Mix the first bowl until the Jello and color are fully incorporated. Clean your beaters, then repeat with the yellow bowl.

Using a spoon or scoop, start by adding a layer of yellow batter into each liner.

Next, spoon the orange batter on top of the yellow layer.

Finish with a layer of white batter. Each liner should be about two-thirds full after all three layers.

Bake according to the cake mix package directions (typically 18–22 minutes) until a toothpick inserted comes out clean. Let cool completely.

In a large bowl, beat the softened butter until light and fluffy.

Add vanilla extract and salt, and beat to combine.

Gradually add powdered sugar, one cup at a time, beating well after each addition. Continue beating until creamy and peaks form. If the frosting is too thick, add heavy cream one tablespoon at a time (up to 3 tablespoons total).

Split the frosting evenly into three separate bowls.

To the first bowl, add the remaining half of the orange Jello and 1–3 drops of orange gel food coloring; mix until uniform.

To the second bowl, add 1–3 drops of yellow gel coloring and mix to achieve the desired shade.

Leave the third bowl of frosting white.

Fill three small piping bags with each frosting color. Snip off the tips, then place all three bags inside a large piping bag fitted with a large round tip. Squeeze a small amount onto a plate until all three colors emerge together.

Pipe the frosting onto the cooled cupcakes in a swirling motion. Top with edible glitter, sprinkles, or other decorations, then serve.