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Candy Corn Swirl Cupcakes
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • Cupcake pan
  • Whisk
  • Oven

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
  • 1/4 cup milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Yellow food coloring
  • Orange food coloring
  • 1/2 cup vanilla frosting
  • 12 candy corn pieces

Instructions
 

  • Preheat the oven to 350 degrees F and line a cupcake pan with 4 paper liners.
  • In a medium bowl, whisk together the flour and baking powder.
  • In a separate bowl, beat the softened butter and sugar until light. Add the egg and vanilla extract, then mix until smooth.
  • Pour in the milk and stir to combine. Add the dry ingredients and mix just until no streaks remain.
  • Divide the batter into three small bowls. Leave one bowl plain, tint the second bowl yellow, and tint the third bowl orange.
  • Drop spoonfuls of each color into the liners, then use a toothpick to gently swirl the colors together.
  • Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
  • Spread vanilla frosting on each cupcake and press three candy corn pieces on top.

Notes

Use gel food coloring for brighter swirls without thinning the batter. If the frosting feels stiff, warm it slightly in the microwave for five seconds before spreading. These cupcakes store well in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Cupcake pan, Whisk, Oven