Mini “Candy Corn” Cupcakes with Buttercream Frosting have Halloween written all over them! I modeled these little bites of goodness after the iconic tricolored candy for a holiday-inspired dessert.
Candy corn? You either love it or hate it, amiright? Me, I’m more of a chocolate bar kinda gal when it comes to Trick or Treat, but I’ve been known to eat a few candy corn pieces from time to time.
I’m not the most creative when it comes to Halloween. I don’t know how to sew, so my homemade costumes leave a bit to be desired. I’m not like some people who put up super-cute decorations, like sparkly black skulls and bats with coordinating garland.
I do love to bake, so I thought I could at least make a fun Halloween treat. I had so many things in mind, but decided on cupcakes.
One year I made brain cupcakes for Halloween. The frosting was grey (I don’t remember how I made that work), and they were really cute. Err, I mean, scary!
I’ve also made these “candy corn” cupcakes before, but in full-size version. You could make mini “candy corn” cupcakes with buttercream frosting using a boxed mix and prepared frosting, but the recipe is super simple and you likely already have everything you need at home.
If you love your dessert in small portions, try these Mini Lime Cupcakes with Tequila Buttercream. This is a vegan recipe, and these little sweets are divine!
Or perhaps mini donuts are your thing! If so, you’ll love these Cinnamon-Sugar Coated Chocolate Donut Holes. They’re perfect during the fall.
I used silicone mini muffin cups for these candy corn cupcakes because I love them — no papers needed and no sticking! If you don’t have the silicone baking cups, be sure to use paper liners, and spray them with nonstick cooking spray.
These cupcakes would be perfect to serve at a Halloween party or a potluck at work. All treat, no trick!
Get into the Halloween spirit and make a batch of Mini “Candy Corn” Cupcakes with Buttercream Frosting. You’ll love them for the season.
Patricia Conte/Grab a Plate
Serves 2 dozen
5 based on 5 review(s)
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- Food color (yellow and red)
- Nonstick cooking spray and paper liners if you’re not using silicone muffin cups.
- 2-1/2-3 cups powdered sugar
- 3 tablespoons milk
- 3 tablespoons butter, softened
- 1/2-1 teaspoon orange or vanilla extract, to taste
- Preheat the oven to 350 degrees F.
- In a bowl, add the flour, baking powder, and salt. Whisk to combine. Set aside.
- In a separate bowl add the butter and blend with a mixture until smooth. Add the sugar, egg, and vanilla extract, and blend until combine and smooth.
- A little at a time, add the flour mixture and a third of the milk. Blend until combined. Repeat until the flour and milk are incorporated.
- Divide the batter evenly between two bowls.
- Add the yellow food color to one, until you get your desired shade. Add yellow and red food color to the other to make orange.
- Divide the orange batter evenly between the muffin cups to about half full. Divide the yellow batter evenly and add on top of the orange batter.
- Bake for about 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven. If the cupcakes have rounded as they baked, use a spoon to gently press down on the domed part of the cupcakes to flatten them slightly.
- Allow to cool slightly, then invert the cups to remove the cupcakes.
- Allow the cupcakes to cool completely before frosting them.
- As the cupcakes bake, combine the powdered sugar, milk, butter, and orange or vanilla extract. Use a blender to mix until smooth. If the buttercream needs to be stiffer, add more powdered sugar, a little at a time. If it needs to be thinner, add a bit more milk, a little at a time.
- When smooth, transfer to a pastry bag with a frosting tip, or to a sandwich bag that can be sealed, and cut off just a bit of one of the corners on the bottom.
- Frost the completely cooled cupcakes with the buttercream and form a small peak to resemble the tip of a candy corn candy.