Candy Corn Cupcakes

Dessert

Photo by Carmen C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 1

    box plain white cake mix

  • 1

    cup regular sour cream

  • 1/3

    cup vegetable oil

  • 1/2

    cup milk

  • 2

    eggs

  • Food coloring (yellow and orange)

  • Whipped topping

  • Candy corn

Directions

Combine cake mix, sour cream, vegetable oil, milk and eggs in large bowl. Mix according to package directions. Divide batter evenly into 2 separate bowls. Color half of the batter with a few drops of orange food coloring (if you do not have orange food coloring, mix 1 drop of red to 2 drops of yellow). Color the other half with a few drops of yellow food coloring. Place cupcake liners into cupcake tins. Fill each cupcake liner with 1/4 cup of the yellow batter then top with the orange batter so cupcake liner is 1/2 full. Bake according to package directions. Cool cupcakes completely. Just before serving, top each cupcake with a dollop of whipped topping and a piece of candy corn. Refrigerate or freeze leftovers.

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