Halloween is my favorite holiday, and I am Extremely pleased to bring you these candy corn cupcakes. I rarely make cupcakes, but these Halloween cupcakes look so cute with the little ghosts perched on top and the fun, fall colored sprinkles.
This post and recipe was created for #HalloweenTreatsWeek 2018! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Another Halloween treat to try is my pumpkin spice caramel corn.
For ease of browsing, here are all of my individual desserts in one place. Thanks for stopping by!
What Flavor is Candy Corn?
Candy corn has a fairly neutral flavor, but even with your eyes closed, you can probably tell exactly what you’re eating even if you can’t describe the flavor.
Candy corn is a fondant candy, and the ingredients are pretty much what you’d expect: sugar, corn syrup, gelatin, some candy glaze on the outside, a touch of salt.
The one truly distinctive flavor in candy corn is honey. There’s not much in them–probably just enough to keep them softer for longer since honey is a humectant, but it’s there.
Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy
So if anyone asks you what flavor candy corn is, just tell them “sugar with a side of honey!”
As a nod to the honey in candy corn, I’ve added a Tablespoon of honey powder to both the cake batter and the frosting. This is optional, but it’s a nice touch.
How to Make Candy Corn Cupcakes
You can start with a white cake mix, if you’d like. You can also use your favorite recipe for white cake if you already have one.
The recipe I’ve shared is excellent, though, and it makes exactly 12 cupcakes, so you won’t be swimming in cupcakes!
- Make the batter.
- Divide into 3 parts.
- Color one part orange, one part yellow, and leave the third part plain.
- Evenly portion the three batters into each cupcake liner. Swirl with a knife if you want, or not.
- Bake and cool. Tada!
Here’s a cross section of the cupcakes so you can see the colors. I only kept a small amount of my batter white since
- white is the smallest part of the candy corn
- the white frosting sort of mimics the white portion anyway
Let’s Decorate Some Halloween Cupcakes
Here’s a quick step by step of how I decorated these cupcakes.
Would you like to save this post?
Enter your email address below, and don't forget to check the box!
- Put the frosting (I made ermine–one of my favorites) in a zip top bag and snip off one corner.
- Pipe the frosting onto the cupcakes in a circular motion, from the edges in toward the center.
- Put a topper in the center of each cupcake.
- Put your sprinkles in a bowl or on a sheet tray and scoop the sprinkles over the cupcake.
- Again: tada!
Cupcake Decorating Pro Tip
PRO TIP: When adding the sprinkles, tilt the cupcake to allow excess to fall back in the bowl/onto the tray. This keeps your decorating mess to a minimum!
Before I share the recipe, please check out everyone else’s Halloween posts, and then don’t forget to scroll down so you can enter the big giveaway!
More Halloween Dessert Recipes from Pastry Chef Online
Halloween Treats Week Recipes
- Hocus Pocus Spellbook Cookie Sandwiches from Big Bear’s Wife
- Candy Corn Cupcakes from Pastry Chef Online (you’re here!)
- Chocolate Spider Cheesecake Cheeseball from Sweet ReciPEAs
- Skeleton in the Grave Dirt Cups from Mrs Happy Homemaker
- Super Spooky Graveyard Cake from I am a Honey Bee
- Halloween Mousse Ice Cream Cones from Pint Sized Baker
- Halloween Monster Snack Mix from Grumpy’s Honeybunch
- Royal Icing Eyeballs from Kudos Kitchen
- Black Chocolate Cupcakes Filled with Slime from The Baking Fairy
- The Crypt Keeper Cocktail from Who Needs A Cape?
- Halloween Deviled Tea Eggs from Karen’s Kitchen Stories
- Jack-O-Lantern Cookies from The Redhead Baker
- Halloween Brownies from Savory Experiments
- Halloween Candy Cookie Skillet from Katie’s Cucina
And now, here’s the recipe for Candy Corn Cupcakes!
These little candy corn cupcakes are so tasty! Adults will appreciate them for the flavor, and kids will love them for their cuteness. Everybody wins!
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
Other ways to share include pinning, and/or sharing on your favorite social media platform.
Thank you so much for taking the time!
Candy Corn Cupcakes
Would you like to save this post?
Enter your email address below, and don’t forget to check the box!
Equipment
Ingredients
For the Cupcakes
- 6.5 oz about 1 1/2 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 stick unsalted butter at cool room temperature
- 7 oz 1 cup granulated sugar
- 1 Tablespoon honey powder
- generous 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 large eggs
- 4 oz 1/2 cup whole milk
For the Frosting
- 5 Tablespoons all purpose flour
- 1 cup whole milk
- 7 oz 1 cup granulated sugar
- 1 Tablespoon honey powder
- ¼ teaspoon kosher salt
- 2 ½ sticks unsalted butter at cool room temperature
- 1 teaspoon vanilla
For the Decorations
- 12 Candy corn ghost decorations
- orange yellow, and white sprinkle mix (chocolate sprinkles too, if you like)
Instructions
For the Cupcakes
- Place a rack in the center of your oven and preheat to 350F. Line a cupcake tray with 12 liners. Set aside.
- Whisk together the flour and baking powder. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment or in a large bowl and using a hand mixer, cream the butter until smooth. Scrape the bowl as necessary.
- Add the sugar, honey powder, salt, and vanilla, and beat at medium speed until light and fluffy, scraping the bowl as necessary.
- Beat the two eggs and then drizzle in a bit at a time, scraping the bowl as necessary.
- Alternate adding the flour mixture in 2 additions and the milk in 2 additions, beginning and ending with the flour.
- Divide batter among 3 bowls and color 1/3 yellow, 1/3 orange, and leave 1/3 plain.
- Add some of each better to each cupcake liner, filling all the liners equally, about 2/3 full. Swirl with a knife if you like.
- Bake for 20-22 minutes until the cupcakes are lightly golden brown and spring back when you press them in the center.
- Allow to cool completely on a rack before frosting and decorating.
For the Frosting
- Put the flour, milk, sugar, honey powder, and salt in a medium saucepan. Cook, stirring frequently, over medium-high heat until the mixture comes to a boil.
- Boil for 30 seconds, stirring constantly, then pour the mixture onto a rimmed metal sheet (so it cools quickly) and refrigerate until it is at cool room temperature, about 45 minutes.
- In the bowl of your stand mixer fitted with the whip attachment or in a large bowl with a hand mixer, beat the butter and vanilla until smooth and creamy.
- Spoon in the milk mixture about 1 tablespoon at a time, whipping on high speed.
- Once you’ve added all the cooked milk mixture, whip an additional 5 minutes.
To Decorate
- Pipe the frosting on the cupcakes using a zip top bag. Place a candy corn ghost decoration on each cupcake and add the sprinkles over a tray or a bowl to catch any that fall off. Enjoy!
Did You Make Any Changes?
Notes
Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
If you like my style, I invite you to sign up for my occasional newsletter, The Inbox Pastry Chef.
Expect updates on new and tasty recipes as well as a bit of behind-the-scenes action. I hope to see you there!
Thank you for spending some time with me today. Please don’t forget to enter the giveaway! Our sponsors have 5 great prize packages for you!
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, , Sweets and Treats Shop and Treat Street USA!
Join in Today!
Hmm too much yummy! when I see this first time my mouth full of water. I made it many times and each and every time everyone enjoy it.
These are just adorable! I love how you covered the whole top with sprinkles!!
Thanks! I couldn’t help it–sprinkles are so festive! =)
I love the fun colors of candy corn. And I admit to eating more than my fair share. #noshame. I’d eat more than my fair share of these, too!
Candy corn is one of those dangerous candies for me–hard to stop eating, so I hear you!
The sprinkles are perfect for these cute cupcakes of delight! So wonderful!
Aw, thanks for calling them Cupcakes of Delight! They *are* rather delightful! xo
Those are soooooo cute! I love how you used all of the goodies.
Thanks, Karen! I’m so glad it worked out the way it did, because I didn’t really plan it that way. It just sort of happened! =)