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Candy Corn Cupcakes


  • ½ cup butter
  • 1 egg
  • 2 egg yolks
  • 1 ½ teaspoon vanilla
  • 1 ½ cup call purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup whipping cream

Creamy White Frosting

  • 1 cup shortening
  • 1 ½ teaspoon vanilla
  • ½ teaspoon almond extract I prefer to use vanilla in place of the almond
  • about 4 cups powdered sugar
  • 3 to 4 tablespoons milk


  • Allow butter, egg and yolks to stand at room temperature for 30 minutes or until butter is soft.
  • Prepare muffin pan by lining with cupcake liners.
  • Preheat oven to 350 degrees.
  • In a medium mixing bowl combine flour, salt and baking powder.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 1 minute.
  • Add sugar, beating for one minute on medium-high speed.
  • Add egg, egg yolks and vanilla.
  • Beat until combined.
  • Add the four mixture alternately with the heavy whipping cream, ending with whipping cream.
  • Batter will be thick.
  • Use two small bowls and spoon out a little bit of batter into each bowl. About ½ cup.
  • Add food coloring until desired color is reached. Should only need a few drops.
  • Once color is reached spoon one color at a time into the muffin cups.
  • I did orange, yellow, orange.
  • Bake for 18-20 minutes or until toothpick inserted in the center comes out clean.
  • Allow to cool in pan before placing in wire rack to cool completely.

Frost as desired or here's the recipe I used

  • In a large mixing bowl beat shortening, vanilla and almond extract (if using) with an electric mixer on medium speed for about 30 seconds.
  • Gradually add 2 cups of the powdered sugar.
  • Add 2 tablespoons of the milk.
  • Add the rest of the powdered sugar.
  • Gradually add enough of the remaining milk to make the frosting a spreading consistency.
  • Makes about 3 cups.
  • More frosting may be needed depending on how you frost the cupcakes.
  • I placed my frosting in a pastry bag and piped it on the cupcakes using a Wilton 1 F tip.


When preparing the batter into separate bowls you will not need as much vanilla color as orange if you layer the cake colors as I did.
Adapted from Better Homes and Gardens