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Candy Corn Funfetti Cupcakes

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!
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Equipment

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