Skip to Content

Candy Corn Cupcakes

Sharing is caring!

These fun and festive candy corn cupcakes are easy to make and perfect for fall! They are a great halloween treat that resemble the most controversial of holiday candies!

If you are looking for a an easy fun and recipe to celebrate your fall or halloween plans in style you have to try these candy corn cupcakes. I know that you might either love or hate candy corn but the only resemblance is in appearance.

These halloween cupcakes are made with orange, yellow, and white batter as well as tri-colored icing! This is a super fun recipe for kids to help make, if you have little ones who like to bake these cupcakes are a great place for them to start.

This post contains links to products I like and think will be useful to you. If you click through and make a purchase I make a commission.

pin showing the finished candy corn cupcakes ready to eat

The great thing about halloween desserts and especially cupcakes is that they are easy to share! You can whip up a batch of these for an office party, dinner with the family, or a spooky halloween party. The possibilities are endless.

featured image showing the finished candy corn cupcakes on a plate ready to serve.

Can I make these cupcakes gluten free?

This recipe starts with a boxed cake mix so you can make them allergy friendly based on what kind of cake mix you use. The other ingredients should be naturally gluten free so you will just need to choose a boxed mix that is safe for your dietary needs.

Keep an eye on the coloring agents to be sure that there’s nothing hiding in their that will impact your allergies! Sometimes gluten and other allergens hide in the weirdest places.

Finished candy corn cupcakes ready to eat

What you’ll need to make candy corn cupcakes:

Here’s the thing…if you hate candy corn you are actually in luck because this recipe just looks like candy corn, it doesn’t taste like it!

This recipe uses a white cake mix, water, oil, eggs, orange jello, and yellow and orange food coloring to make the cupcakes. For the frosting you will need salted butter, vanilla, sea salt, whipping cream, orange jello, powdered sugar, and piping bags. 

ingredients for making candy corn cupcakes.

Kitchen essentials for tasty cupcake recipes:

When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are great for all kinds of baking and not just cookies! My husband loves them for making biscuits, pizzas, and more!

Of course mixing bowls, a mixerspatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

Finished view of the candy corn cupcakes.

How to Make Halloween Candy Corn Cupcakes:

Preheat the oven to 350 degrees. Spray or line a standard 12-cavity muffin tin.

making cake batter

In a large mixing bowl filled with the cake mix, add in the water, oil, and egg whites. Using a hand or stand mixer, mix on medium until well incorporated. 

dividing the batter into three bowls.

Evenly divide the batter into 3 bowls. 

coloring some of the batter for the yellow and orange layers

Add the orange jello to one bowl with **1-3 drops of the orange food coloring, and in the 2nd bowl, add 1-3 drops of yellow food coloring and leave the 3rd bowl uncolored. 

layering the cupcake batter into cupcake liners

Layer the batter into the muffin tin, first with the yellow, then with the orange and finally with the white, until each cavity is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

making the frosting

In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. 

diving into three bowls.

Mix in the vanilla and salt.

dying the frosting

Slowly mix in the powdered sugar, 1 cup at a time until creamy and peaks form. Add 1-3 tablespoons of milk or heavy cream if the frosting is too thick.

putting the icing into piping bags

Evenly divide the frosting into 3 bowls. Add the orange jello to one bowl with **1-3 drops of the orange food coloring, the yellow food coloring to the 2nd bowl and leave the other bowl without color.

showing the swirling of the colors

Add each color to its own small piping bag until you have 3 bags of frosting. Cut the tips off the smaller bags and then insert them into the large, prepared piping bag. 

Finished cupcakes ready to eat

Before frosting your cupcakes, squeeze out a bit onto a plate until you see all the colors come out. Frost your cupcakes and garnish with edible glitter, sprinkles, or other decorations if desired and enjoy!

side view of finished cupcakes ready to eat

Looking for more delicious halloween treats to try?

Here are some other festive halloween treats that you can make to share with your friends, family, coworkers, and more. All of these delicious holiday recipes are easy to make and fun to share. Make sure to try them all to go along with your candy corn cupcakes!

Finished cupcakes ready to eat.

Printable Candy Corn Cupcakes Recipe:

Yield: 24 Cupcakes

Candy Corn Cupcakes

featured image showing the finished candy corn cupcakes on a plate ready to serve.

These adorable candy corn cupcakes are great for Halloween! They're a fun sweet treat made with homemade icing and swirled cake batter! Check it out with this easy recipe!

Prep Time 20 minutes
Bake Time 20 minutes
Total Time 40 minutes

Ingredients

  • Cupcake Ingredients:
  • 1 white cake mix
  • 1 ¼ cups water
  • 1/3 cup pure canola or coconut oil
  • 4 large egg whites
  • *½ 3- or 6-ounce box of orange jello, divided
  • Yellow and orange food coloring (Gel will give a more vibrant color than a liquid)
  • Cupcake liners
  • Frosting Ingredients
  • 2 cups salted butter, softened
  • ½ tablespoon vanilla
  • ½ teaspoon sea salt
  • 3 tablespoons heavy whipping cream (Not pictured)
  • ½ 3- or 6-ounce box of orange jello, divided
  • 4 cups powdered sugar
  • Yellow and orange food coloring (Gel will give a more vibrant color than a liquid)
  • 1 large and 3 small piping bags, 1 large round frosting tip

Instructions

Directions for Cupcakes:

  • Preheat the oven to 350 degrees. Spray or line a standard 12-cavity muffin tin.
  • In a large mixing bowl filled with the cake mix, add in the water, oil, and egg whites. Using a hand or stand mixer, mix on medium until well incorporated.
  • Evenly divide the batter into 3 bowls.
  • Add the orange jello to one bowl with **1-3 drops of the orange food coloring, and in the 2nd bowl, add 1-3 drops of yellow food coloring and leave the 3rd bowl uncolored.
  • Layer the batter into the muffin tin, first with the yellow, then with the orange and finally with the white, until each cavity is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Directions for Frosting:

  • In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
  • Mix in the vanilla and salt.
  • Slowly mix in the powdered sugar, 1 cup at a time until creamy and peaks form. Add 1-3 tablespoons of milk or heavy cream if the frosting is too thick.
  • Evenly divide the frosting into 3 bowls. Add the orange jello to one bowl with **1-3 drops of the orange food coloring, the yellow food coloring to the 2nd bowl and leave the other bowl without color.
  • Add each color to its own small piping bag until you have 3 bags of frosting. Cut the tips off the smaller bags and then insert them into the large, prepared piping bag.
  • Before frosting your cupcakes, squeeze out a bit onto a plate until you see all the colors come out. Frost your cupcakes and garnish with edible glitter, sprinkles, or other decorations if desired and enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 368Total Fat: 27gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 44mgSodium: 240mgCarbohydrates: 32gFiber: 0gSugar: 30gProtein: 2g

I am not a medical expert. These calculations are provided as a courtesy.

Skip to Recipe