I made these mouth-watering Candy Corn cupcakes from scratch. I decided to make them myself instead of using a box mix.
Additionally, I think baking from scratch with fresh ingredients gives the treats you bake a better taste and flavor.
Even though the cupcakes look like Candy Corn, the taste of these little cakes reminds me of Wedding Cake.
We used Pure Almond extract in the batter and the frosting. If you wanted, you could substitute Vanilla extract for the Almond. My family loves the way the Almond tastes in these little cakes.
The picture doesn’t do these bright and festive treats any justice. If you decide to follow my recipe you will see how beautiful these Candy Corn Cupcakes are in person.
They also, taste so good and are very moist.
To get the bright colors for the frosting, I added a few drops of Icing color I bought from Michael’s Craft Supply store.
Of course, you will need to separate the frosting into three bowls. If you continue reading, I’ll give you the recipe at the bottom of the page .I think the cupcakes taste great without the frosting, too.
WHAT’S in the Candy Corn Cupcakes
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 2 sticks unsalted butter, at room temperature
- 1/2 cup (1 stick butter) softened
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature
- 1 tablespoon plus 1 teaspoon Pure Almond Extract (I used Watkins it’s clear)
- 3/4 heavy cream
- 4 cups sifted confectioners sugar
- 1/2 cup solid vegetable shortening
- 3 tablespoons milk
- 1/2 cup water
- yellow icing color
- orange icing color
- 1- bag candy corn
- orange sugar sprinkles
- yellow sugar sprinkles
- white cupcake liners