I love how festive these came out, and…I love that you could adapt them for pretty much any holiday! Valentine’s Day – layer red and pink with white icing or red and white with pink icing or pink and white with red icing…okay, I think you get the idea. Anyways, these will be stuck in my back pocket as a handy, festive go-to treat!
P.S. I really should have cut one open and photographed it, but I just didn’t think that far ahead in the midst of party prep…sigh. Underneath that orange layer was a yellow layer…trust me…I’m not a doctor. 😉
Candy Corn Cupcakes
- 1 box plain white cake mix (I like yellow cake better so that’s what I used since I knew I wasn’t having a “white” layer in the cupcakes!)
- 1 cup sour cream (I used light)
- 1/3 cup vegetable oil
- 1/2 cup milk
- 2 eggs
- Food coloring – for candy corn ones – yellow and orange
- Whipped topping or buttercream frosting
- Candy corn
Preheat oven according to cake mix directions. Place cupcake liners in cupcake tins.
Combine cake mix, sour cream, vegetable oil, milk, and eggs into a large bowl. Mix according to the cake mix directions.
Divide batter evenly into two separate bowls. Color half of the batter with a few drops (or to whatever shade you like) of orange food coloring – if you don’t have orange food coloring use 1 drop of red food coloring to every two drops of yellow. Color the other half of the batter with a few drops of yellow food coloring.
Fill each cupcake liner 1/4 of the way with the yellow batter. Place the muffin tin in the freezer for about 8-10 minutes to help avoid the layers from blending together too much. Top with orange batter until liner is about 1/2 or slightly more full.
Bake according to cake mix package directions.
Cool cupcakes completely. Top with whipped topping or buttercream frosting just before serving and decorate with a piece of candy corn.
Refrigerate any remaining cupcakes.
Recipe: very slightly adapted from a recipe card Kroger sent me 😉