These Candy Corn Funfetti Cupcakes are a whimsical and festive treat perfect for or any fall celebration. Light and fluffy, these colorful cupcakes are bursting with funfetti sprinkles and topped with a creamy frosting that’s decorated to mimic candy corn.

They’re as delightful to look at as they are to eat!

Kitchen Equipment Needed

Muffin tin
Cupcake liners
Mixing bowls
Hand or stand mixer
Piping bag or zip-top bag for frosting

Ingredients Overview

For the Cupcakes

All-Purpose Flour: The base for a light and fluffy texture.
Sugar: Sweetens the cupcakes just right.
Eggs: Provide structure and richness.
Butter and Oil: Butter adds flavor, while oil ensures moistness.
Milk: Helps create a smooth batter.
Vanilla Extract: Enhances the overall flavor.
Sprinkles: Adds the funfetti pop of color.

For the Frosting

Butter: Forms the creamy base for the frosting.
Powdered Sugar: Sweetens and thickens the frosting.
Heavy Cream: Helps achieve a fluffy texture.
Food Coloring: To create the candy corn color layers.

Step-by-Step Instructions

1. Make the Cupcake Batter

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, whisk together:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
In another bowl, beat together:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
Mix in 2 large eggs, one at a time, and 1 teaspoon vanilla extract.
Alternate adding the dry ingredients and 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in 1/4 cup colorful sprinkles.

2. Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before frosting.

3. Prepare the Frosting

Beat 1 cup unsalted butter until creamy.
Gradually add 3 cups powdered sugar, mixing well.
Add 2-3 tablespoons heavy cream and 1 teaspoon vanilla extract. Beat until light and fluffy.
Divide the frosting into three bowls. Color one yellow, one orange, and leave one white.

4. Frost the Cupcakes

Using a piping bag fitted with a round or star tip, layer the frosting colors to resemble candy corn:
- Start with yellow at the base.
- Add orange in the middle.
- Finish with white on top.

5. Garnish and Serve

Top each cupcake with a candy corn or sprinkle for extra festivity.

Recipe Tips

Use Gel Food Coloring: Gel coloring gives vibrant hues without thinning the frosting.
Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
Don’t Overmix: Stir until just combined to avoid dense cupcakes.

What to Serve With This Recipe

Pair with warm apple cider or a pumpkin spice latte.
Add to a dessert table alongside cookies or candy apples.

Frequently Asked Questions

Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Frost them the day you plan to serve.

Can I freeze the cupcakes?
Yes, freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature before frosting.

What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off for easy frosting.

Ingredients

For the Cupcakes

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup colorful sprinkles

For the Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
Yellow and orange food coloring

Instructions

Preheat oven to 350°F (175°C) and prepare a muffin tin with liners.
Mix the dry ingredients and set aside. Cream butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk, then fold in sprinkles.
Divide batter into liners and bake for 18-22 minutes. Cool completely.
Prepare frosting by whipping butter, powdered sugar, cream, and vanilla. Color portions yellow, orange, and leave some white.
Frost cupcakes in layers: yellow, orange, and white. Garnish with candy corn or sprinkles.

These Candy Corn Funfetti Cupcakes are sure to be the star of your fall!