candy corn cupcakes



admittedly i kinda hate the taste of candy corn, but i think they look so cute! i made these for my halloween party, along with the sangria and jello shots. (and, not pictured because i already posted about it once, sweet potato-lentil curry.)

recipe makes 12 cupcakes. also note, to make the candy-corn coloring, i first put a bit of plain (white) batter into the bottom of each cupcake, then added yellow food dye and did the same, then added red food dye to the remainder of the batter to finish with orange cupcake on top.


  • 1/3 cup  butter
  • 2 eggs
  • 1 cup  all-purpose flour
  • 1 teaspoon  baking powder
  • 1/4 teaspoon  baking soda
  • 1/8 teaspoon  salt
  • 2/3 cup  sugar
  • 1 teaspoon  vanilla
  • 1/3 cup  buttermilk
directions1.Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

3.Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread frosting over cupcakes.



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