Candy Corn Cupcakes

If you’re looking for a video about how to frost cupcakes, it’s moved!  Click here for our instructional post on How to Frost Cupcakes.

One of the most common questions we get is how to get the swirly cupcake icing. This is something I really wondered about, too, for a REALLY long time and honestly, I had a hard time finding clear instructions. It was almost like there was this code of secrecy among cupcake-eers. Well, I’m here to bust that code right open, not only because it makes your cupcakes impressive and professional-looking, but once you get the hang of it, it makes frosting cupcakes SO much easier and faster!

Also, I’m in no way affiliated with Wilton; I recommend their products only because they’re inexpensive, easy to find at “normal” stores, and widely available in most areas.

Here’s what you’ll need:

A Wilton 1M star tip. The easiest is to grab this from Amazon! Although Walmart sells Wilton products, I haven’t been able to find this particular tip of the coupler that goes with it at Walmart; you can also try to go somewhere like Michael’s or Hobby Lobby.


As you can see, the 1M tip is significantly larger than a standard decorating tip:

A large coupler that fits the 1M tip. These are the plastic rings that attach the tip to the bag.

Cake decorating bags. Not an absolute must-have; you can use a heavy-duty Ziploc bag. But I really do love the disposable cake decorating bags.

Basically, you want to hold the bag at about a 45-degree angle with one hand (most likely your dominant hand) controlling the frosting flow near the top of the bag and your other hand down near the tip. With the tip nearly touching the surface of the cupcake (near the center), gently squeeze the bag. With the frosting consistently flowing, move the tip from the center of the cupcake to the edges and go all the way around and then back toward the middle.

Now…I had an entirely different post planned for today. And then on Monday night, I checked the Our Best Bites email and saw something about Sara’s candy corn pizza right before I went to sleep. As I was drifting away, I had this idea pop into my brain, clear as day, for Sara’s Colorburst Cupcakes, only made with candy corn colors! I frantically ran to the store the next morning and got a cake mix, a pot of yellow food gel (let’s not talk about what happened to the last one), and some full-fat sour cream because the non-fat yogurt I had in the fridge wasn’t going to cut it for these bad boys. In my frazzledness, I accidentally picked up a white cake mix instead of a vanilla cake mix, but I found this doctored-up recipe from Ann Byrn. I did replace the vanilla with almond extract on a whim and I didn’t regret it–they were mighty tasty.

Candy Corn Cupcakes

1 18.25-oz. white cake mix (I prefer Duncan Hines)
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)
Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large 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 c. of batter in each bowl. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.
Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. 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 or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack. When ready, frost the cupcakes and garnish with a candy corn. When you cut them open, they look like this:

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Candy Corn Cupcakes


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Description

These fun and festive fall cupcakes are delicious, and so much easier than they look!


Ingredients

  • 1 18.25-oz. white cake mix (I prefer Duncan Hines)
  • 1 c. sour cream
  • 1/2 c. vegetable oil
  • 3 large eggs
  • 1 tsp. almond extract
  • Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)
  • A double batch of Perfect Cupcake Frosting and Filling (link in post)

Instructions

  1. Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large 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.
  2. Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.
  3. Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. 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 or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.When ready, frost the cupcakes and garnish with a candy corn.
 *Disclaimer: this post includes affiliate links, which just means that when you purchase items through our links, we earn a small commission, which helps us keep working hard to create recipes for you!
Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I decided to make these yesterday, and thought I had everything for them. I had no white cake mix, so I decided to try yellow. I added some yellow food coloring, to make it a bit brighter. I did the whole thing, figuring I'd put red in after I put yellow in each cup. Then, I discovered that my red was dried out. I searched for another solution, and found red kool-aid powder. It was my only hope, so I tried it, and it worked! It gave the orange part a little extra flavor, too. The colors weren't as vibrant as yours, but my kids immediately recognized what they were. They were a hit!

  2. How fantastic! Liked the video… I'm with your husband, it was the best way to go. 🙂 Thanks for the info!!

  3. Very cute cupcakes–so creative. Thanks for the cupcake frosting tutorial. I'll be getting the tip and coupler this week!

  4. What a great idea! I love that bursts of inspiration send you fleeing to the store. You've piqued my interest, what happened to that first batch of gel??? Great idea and I LOVE the video tutorial. So fun to hear your voice! Do videos more often.

  5. That is awesome! I am in love with candy corns. Thank you for the tutorial and the great idea.

  6. Oh my gosh, I LOVE these!!! So super clever! I love everything that imitates the classic candy corn! Adorable!

  7. Oooh, those turned out really cute! I love the idea of doing candy corn with a real candy corn on top. Super cute!

  8. LOVE the candy corn cupcakes (and the original ones). I even put the original ones in a box once and shipped them 2000+ miles away. They were a huge hit. I will be making them for our Halloween party on Friday night. I had something else in mind, but this is WAY better. Your blog amazes me more and more each day!

  9. Those are just too cool! My son is chanting, "Make them, make them, make them"! I think I just might : )

  10. The colorburst cupcakes have become a must have at every party in our home! Thank you for the new idea for candy corn. Have a great Haoliday Season…waiting for all your great Thanksgiving ideas. I'm feeding 40 this year 🙂

  11. These look so cute…my kids will love them! Also wanted to tell u I love your blog….the pictures, the recipes, the instructions….all of it!!! Thanks for all your yummy inspiration!

  12. I just love your site!! Thanks so much for the frosting video!! I've always wonder how they make it so perfect!! I love this candy corn idea! Thanks so much!

  13. These are so darn cute!! I believe I am the worlds worst cupcake maker so I'm going to have to study this video, LOL!

  14. Really cute!
    Great job on the video. I tried to take pictures myself while doing it for my Halloween cupcake post a couple weeks ago…it's not as good as yours!

  15. I do what Lorraine said. It started because I couldn't actually find the big coupler, but I've never bothered looking for it since!

  16. Thanks for the tutorial! I've always wanted a faster way to frost cupcakes. I'm going shopping for that tip today!

  17. Pretty cupcakes. If you are using a disposable bag, you can actually use the tip without the coupler, just cut the hole a bit bigger and drop the tip inside the bag. (The only drawback is you can't change the tip until the frosting is gone, but this isn't a problem since it is the only one you are using.)

  18. Ooooooo! I love how your cupcakes turned out and I love the video tutorial! I cracked up at your comments about him being an engineer and you having the English degree! What a great pair you two make. 🙂

    thanks for sharing!!!