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Candy Corn Layered Cupcakes Recipe

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Candy Corn Layered Cupcakes are a festive, colorful treat perfect for Halloween or fall celebrations. These cupcakes feature distinct layers colored in yellow, orange, and white to resemble candy corn, topped with vanilla frosting and optionally decorated with cute homemade marshmallow ghosts for an extra spooky touch. Using a white cake mix base ensures a moist, tender crumb, while the layered colors make these cupcakes visually striking and fun to serve at any gathering.

Ingredients

Cake Batter

  • 1 15.25 ounce box Pillsbury Moist Supreme White Premium Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large egg whites
  • Yellow gel food coloring
  • Orange gel food coloring
  • White food coloring (optional)

Frosting

  • 1 16 ounce tub white or vanilla frosting (or 2 cups homemade frosting)

Decoration (Optional)

  • 16 Homemade Marshmallow Ghosts

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line 16 wells of a standard muffin pan with paper cupcake liners to prevent sticking and make removal easy.
  2. Mix Cake Batter: Prepare the white cake mix according to the package directions by combining the cake mix with water, vegetable oil, and egg whites. Mix just until smooth and all ingredients are combined, being careful not to overmix.
  3. Divide Batter: Split the batter into three separate bowls. Place 40% of the batter into the first bowl, another 40% into the second bowl, and the remaining 20% into the third bowl.
  4. Color Batter: Add yellow gel food coloring to one of the larger batter portions and stir well to achieve an even color. Add orange gel food coloring to the other large portion and mix evenly. Leave the smallest portion plain white. If the white cake mix has a yellow tint, add a few drops of white food coloring to brighten it.
  5. Layer Batter in Liners: Spoon the yellow batter evenly into the 16 cupcake liners, filling about one-third. Then gently spoon the orange batter over the yellow layer in each liner. Finally, add the white batter on top, filling the liners approximately two-thirds full altogether.
  6. Bake Cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the tops spring back when lightly touched.
  7. Cool Cupcakes: Let the cupcakes cool in the pans for 5 minutes. Then transfer them to a wire rack to cool completely before frosting to prevent the frosting from melting.
  8. Frost Cupcakes: Transfer the white or vanilla frosting to a piping bag fitted with a large tip. Pipe a low swirl of frosting onto each cooled cupcake for a smooth, attractive finish.
  9. Add Decorations (Optional): If using, gently press one homemade marshmallow ghost into the center of the frosting on each cupcake to add a festive, whimsical touch.

Notes

  • Use gel food coloring to achieve vibrant colors without thinning the batter.
  • Allow cupcakes to cool completely before frosting to avoid melting the frosting.
  • You can substitute store-bought frosting with your favorite homemade vanilla frosting.
  • Marshmallow ghosts can be made ahead of time and stored in an airtight container.
  • For a stronger white layer, use white food coloring if your cake batter has a yellowish tint.

Find it online: https://cozyplatter.com/candy-corn-layered-cupcakes-recipe/