Yield: 12 cupcakes

Candy Corn Cupcakes

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

These fun Candy Corn Cupcakes have a yellow and orange layer and are topped with a delicious white marshmallowy frosting for the perfect fall and Halloween dessert!


For the Cupcakes

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • ¼ teaspoon orange gel food coloring
  • ¼ teaspoon yellow gel food coloring

For the Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 jar (7-ounce) marshmallow fluff
  • 2 cups powdered sugar

Optional Decorations

  • Candy Corn
  • 3 tablespoons of orange and yellow sprinkles


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake liners. Set aside.
  2. Start by making the cupcakes. Whisk together the flour, baking powder, and salt in a mixing bowl. Set aside.
  3. In a large mixing bowl, stir the oil and sugar together with a whisk until light and fluffy. Add the eggs and vanilla extract to the sugar and oil and mix until just combined.
  4. Stir in the milk then fold in the dry ingredients until just combined.
  5. Divide the batter into 2 bowls, then add the yellow food coloring into 1 bowl and the orange food coloring into the other. Stir with a spatula until the colors are evenly mixed.
  6. Spoon 2 tablespoons of the yellow batter into the bottom of the cupcake liners, then spoon 2 tablespoons of orange batter on top of that. Cupcake liners should be about ⅔ full.
  7. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the middle cupcakes comes out clean. Allow the cupcakes to cool to room temperature.
  8. While the cupcakes cool, make the frosting. Cream the butter with an electric mixer. Mix in the marshmallow fluff until smooth. Gradually add in the powdered sugar until the frosting is thick and smooth.
  9. Transfer the frosting to a piping bag with a large tip, and pipe the frosting on the cooled cupcakes. Decorate with candy corn and sprinkles, if desired, and serve.


  • Use a white cake mix for the cupcakes if desired.
  • Store cupcakes in airtight container at room temperature for up to 5 days.
  • Do not ovemix the batter after adding the flour and food coloring.
  • Gel food coloring provides a more vibrant color, while using less!
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 299Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 133mgCarbohydrates: 56gFiber: 1gSugar: 39gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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