Recipe & Tips for Candy Corn Cupcakes and Orange Pumpkins

Transform cupcakes into candy corn triangles and clementines into tiny pumpkins with these easy Halloween treats.

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These Halloween desserts combine two clever ideas: candy corn cupcakes made by layering yellow and orange cake batter, and adorable pumpkin oranges created by adding a green candy stem to peeled clementines. The cupcake recipe uses a white cake mix with gel food coloring, while the pumpkin oranges are a no-bake snack that can be prepared ahead of time.

Ingredients

1 box mix (white cake mix)

1 Cup of Water

1/2 Cup butter, melted

3 Large Eggs

small clementine oranges

green candy (e.g., Rips cut in half, green jelly beans, or liquorice)

Directions

Melt the butter in the microwave, then combine it with the water, white cake mix, and eggs in a large bowl. Mix on low speed for 60 seconds, then increase to high for another 60 seconds. Fill cupcake liners halfway and bake at 350°F for 20 minutes.

For truer cake batter color, use gel food coloring meant for frosting. Divide the batter in half and add 1/2 teaspoon of orange gel coloring to one half and 1/2 teaspoon of yellow gel coloring to the other.

Use the freezer to help keep the layers separate. After adding the yellow batter to the liners, place the tray in the freezer for 10 minutes to firm up that layer before gently pouring the orange batter on top. Let the filled cupcake batter sit for another 10 minutes to come back closer to room temperature before baking.

Buy small clementine oranges that are easy to peel.

For the stem, use any kind of green candy. Rips cut in half work well, but green jelly beans or licorice are also great options.

If you make the pumpkin oranges the night before serving, cover them with plastic wrap and store in the fridge.