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Candy Corn Cupcakes



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Rate this recipe 4/5 (3 Votes)


  • 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


Servings 24


Step 1

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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