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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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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a muffin tin with liners.
  2. 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.
  3. Divide batter into liners and bake for 18-22 minutes. Cool completely.
  4. Prepare frosting by whipping butter, powdered sugar, cream, and vanilla. Color portions yellow, orange, and leave some white.
  5. Frost cupcakes in layers: yellow, orange, and white. Garnish with candy corn or sprinkles.
  6. These Candy Corn Funfetti Cupcakes are sure to be the star of your fall!