Cakes & CupcakesNo. 1116 · The 2026 edition
How To Make Festive Candy Corn Cupcakes For Halloween
Layer yellow, orange, and white batters to create candy corn cupcakes that are almost too cute to eat!
Our own summary of the original — the full post and photos live at lovethispic.com.
These festive candy corn cupcakes start with a white cake mix enhanced with sour cream and almond extract. The batter is divided and colored, then layered in liners to mimic the classic candy. Finished with a light cream cheese whipped cream frosting and topped with candy corn, they're a perfect Halloween treat.
Ingredients
Directions
- Set your oven to 350°F (175°C). Follow the directions on the cake mix box, but also mix in the sour cream, vanilla extract, and almond extract.
- Split the batter evenly among three bowls. Add yellow food coloring to one, orange to another, and leave the third bowl as is (white).
- Fill each cupcake liner with a layer of yellow batter, then orange, then white on top.
- Bake according to the cake mix instructions. Let the cupcakes cool down completely.
- For the frosting: In a mixing bowl, beat the softened cream cheese until it's smooth. Then add the sifted powdered sugar, vanilla extract, and almond extract. Beat until everything is well combined.
- In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Frost the cooled cupcakes. Top with candy corn and the sweet and corny sprinkle mix.
