Candy corn is my favorite Halloween candy, which is why I’m so thrilled to tell you about my candy corn cupcakes recipe! Since it’s only available for this season, I do my best to come up with fun candy corn recipes, and really, what’s better for the candy-corn-lover than candy corn cupcakes?
These candy corn cupcakes also contain my secret weapon for keeping cupcakes moist—adding a carbonated beverage.
I often use Coke in chocolate cake mix and Sprite in white cake mix to give the batter some air and the cupcakes turn out moist and delicious.
Additionally, while the candy corn cupcakes are still warm, and before you frost them, you can push a candy corn into the center of them. The candy will melt and give you a surprise in the center to enjoy!
Looking for more candy corn recipes?
Try our Candy corn brownies recipe!
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 45 minutes
Do you love candy corn recipes? Check out this fabulous recipe for candy corn cupcakes to really get you in the mood for Halloween!
1 Box white cake mix
1/3 Cup vegetable oil
1 Cup sprite
1 Container whipped cream cheese frosting
1 Bag candy corn
Yellow and red food coloring
Preheat oven to 375 degrees Farenheit.
Combine the cake mix, eggs, and oil into a large mixing bowl.
Add 1 cup of Sprite into the mix.
Mix ingredients on medium speed until there are no lumps left in the batter.
Separate batter into 3 equal portions. I use 3 bowls for this.
Place food coloring in two of the bowls to make one orange and one yellow. Instructions for the amount of food coloring you should add to achieve each color is on the outside of the box.
Place muffin liners into a 12-hole muffin pan.
Place 1 Tbsp of the white batter into the bottom of the cupcake liners.
Follow with 1 Tbsp of the yellow batter directly on top of the white. Make sure that the colored batter reaches the edge so that when it is cooked, it will show up on the outside.
Place 1 Tbsp of Orange batter into the muffin liner.
Bake for 19 minutes, or until you can insert a toothpick into the center and it comes out with no extra batter on it.
Allow cupcakes to cool before you remove them from the pan.
Frost them with cream cheese icing and top with a candy corn.