Candy Corn Cupcakes

These layered Candy Corn Cupcakes are almost too cute to eat—almost!

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These festive cupcakes feature colorful layers of yellow, orange, and white cake to mimic candy corn. They're topped with fluffy vanilla Swiss meringue buttercream and a classic candy corn for a Halloween treat.

Ingredients

White Cake Batter (I used cake mix but you can use your favorite homemade recipe..just make sure you only use egg whites in the batter. There should be enough batter to make two-9" cakes, which yields about 24 cupcakes)

Yellow and Orange Food Color

Vanilla Swiss Meringue Buttercream

Candy Corn for decoration

Directions

Split the batter evenly among three separate bowls. Using a kitchen scale can help ensure equal amounts.

Stir a few drops of yellow food coloring into one bowl and orange into another. Leave the third bowl as is.

Start by spooning the yellow batter into paper-lined muffin tins (two 12-cup pans). Next, add the orange batter on top, and finally the white batter, distributing each color evenly.

Bake the cupcakes following the time and temperature from your cake mix or recipe.

Once cooled, pipe or spread buttercream onto each cupcake and finish with a candy corn on top.

Candy Corn Cupcakes

Ingredients

Directions

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