Candy Corn Cupcakes

Cupcakes

Preheat your oven to 325 degrees F, and prepare 24 muffin tins with cupcake liners. Set aside. (Of note – after I’d already purchased ‘eyeball’ foil cupcake liners, I found these black foil liners with candy corn on them! These would’ve been SOO perfect if I’d known!

Combine flour, baking powder, baking soda, and salt. Stir to combine and set aside.

In a medium or stand mixer bowl, cream together butter and sugar until lightened. Mix in eggs, vanilla, and buttermilk – the mix will look clumpy and strange at this stage. This is normal Add flour mixture to the wet ingredients and mix until just combined, then divide your batter into roughly thirds and gently fold in your food coloring if using. Don’t overmix! The batter will be fairly thick.

Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out mostly clean.

Allow to cool completely before frosting.

Frosting / Decorating

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Pipe your icing onto your cooled cupcakes – I used orange then yellow then white to resemble candy corn, but you could change up the colors if you want to use less food coloring!

Add your sprinkles – and you’re done!