Candy Corn Cupcakes Recipe

This Candy Corn Cupcakes Recipe is made using a white cake mix. It's so fast and simple!

Course Dessert

Cuisine American

Keyword Candy Corn Cupcakes Recipe

Method Oven

Main Ingredient Grains

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 292kcal

Author Kelli Miller

Preheat the oven to 350 degrees. Add the cupcake liners to a muffin pan.
Add the cake mix into a bowl. Add the water, egg whites, and oil. Mix with a mixer.
Divide the batter into three bowls.
Add the orange jello into one bowl with 1-3 drops of orange food coloring. In another bowl, add 1-3 drops of yellow food coloring, and leave the last bowl without color.
Add the batter to the cupcake liners by first adding the yellow, then the orange, and top with the white. Fill the liners 2/3 full.
Put in the oven and bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool entirely.
To make the frosting, grab a clean bowl and cream the butter until light and fluffy.
Mix in the salt and vanilla.
Mix in the powdered sugar, 1 cup at a time, until creamy and peaks form. Add 1-3 tablespoons of milk or heavy cream if you want to thin it out.
Evenly divide the frosting into 3 bowls. Add the orange jello into one bowl. Add 1-3 drops of orange food coloring in one bowl and the yellow food coloring into another.
Put each color of frosting into its own small piping bag until there are three bags full of frosting. Cut off the tips on the small bags and then put the smaller bag into a large piping bag.
Before adding the frosting to the cupcakes, squeeze out a bit onto a plate until you see all three of the colors coming out.
Once that happens, frost the cupcakes and then top with sprinkles, edible glitter, and anything else that you want.