Easy Candy Corn Cupcakes

Last year, I realized I had committed to bring more than 150 treats to various Halloween get-togethers. I had some Graveyard Brownies and Spritz Cookies ready to go, but that only got me to about 120. So the night before Halloween I pulled a semi-homemade fast one (that means get out the cake mix, friends) and threw together these candy corn cupcakes in 40 minutes flat. On Halloween morning I piped on some pre-made vanilla frosting (thank you Betty Crocker) and topped each with a candy corn. I found the cute spider web wrappers at Wal-mart for $1.99.

The addition of the yogurt and almond extract makes these cupcakes taste almost homemade. I was embarassed to give out the recipe at a school halloween party, but people really liked them! I figured I can’t be the only procrastinator out there…so if you’re up a crick and need something quick, here’s a semi-homemade lifesaver!

Candy Corn Cupcakes

Candy Corn Cupcakes


1 18.25-oz. white cake mix (w/ pudding in the mix)

1 c. plain yogurt

1/2 c. canola oil

3 large eggs

1 tsp. almond extract

Yellow and orange food coloring or gel (I only had yellow and red, so had to do a combination of both to make the orange)

16-20 ounces Rich & Creamy vanilla frosting (I used Betty Crocker)

candy corns


Preheat oven to 350 degrees. Line muffin tins with white paper liners (they have to be white so you can see the candy corn effect). Combine cake mix, yogurt, canola oil, eggs an almond extract in a bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 cups of batter in each bowl.

Add yellow coloring into one bowl of batter and orange coloring into the other bowl. Go for bright, vivid colors...if you go pale, especially with the orange, it looks pastel peach. Ew.

Divide the yellow batter evenly among the muffin tins, about 1 tablespoon in each. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes (less for minis -- more like 14-15 min.) or until a toothpick inserted into the center of a cupcake comes out clean. DO NOT OVERBAKE THESE or the yellow part of the cake takes on a brownish tint. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

If you want the fancy piped frosting, place a pastry tip in the bottom of a large resealable plastic bag with the bottom corner snipped. Scoop the premade frosting in the bag and pipe on to cupcakes, making sure to leave a little orange showing around the edges to get the full candy corn effect.

Place a candy corn on top of each cupcake.

Makes about 22 regular size cupcakes or about 50 minis.

*Adapted from the lovely Sarah and Kate at Our Best Bites.


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