It's almost Halloween! I am so excited! Halloween has always been one of my favorite holidays. I love scaring myself silly in haunted houses, getting dressed up and passing out candy, and seeing how happy the kids are in their costumes. I also love Halloween because the leaves are usually colorful and falling, pumpkins are everywhere, and it just smells like fall.
This year I made a super fun cupcake to celebrate. It was easy to make because it's a basic vanilla cake recipe that is colored and poured into cupcake tins. The result looks like a candy corn and is super fun! I gave them out at a party for my students and they loved the tri-colored cupcakes and candy flavored frosting. The candy corn piece on top was a favorite as well. I love taking a simple cupcake and really making it something special!
Candy Corn Cupcakes (idea from Mix and Match Mama)
2 1/2 c. flour
1 T. baking powder
1/2 t. salt
12 T. butter, softened
1/4 c. applesauce
1 1/3 c. sugar
3 eggs
1 t. vanilla
2/3 c. milk
yellow food coloring
orange food coloring
For the frosting:
1 stick butter, softened
1/4 c. vegetable shortening
2 T. caramel flavored creamer
2-3 cups powdered sugar
Candy Corn for decoration
1. Preheat the oven to 350 degrees. Fill 24 muffin cups with cupcake liners. Set aside.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In a large bowl cream together the butter, applesauce, and sugar until fluffy. Beat in the eggs one at a time. Stir in the vanilla.
4. Add half of the flour mixture to the butter mixture and beat on low speed. Add in the milk and beat until combined. Add the remaining flour and mix until just combined.
5. Divide the batter into 3 bowls. Leave one white, tint one yellow, and one orange.
6. Add a tablespoon of white batter to each muffin cup. Carefully layer each muffin cup with the yellow batter and then the orange batter. Bake for 22-25 minutes. Remove from oven and cool on a wire rack.
7. Meanwhile, beat the butter and shortening in a large bowl with a mixer. Beat in the caramel creamer. Add the powdered sugar a half cup at a time, beating after each addition, until desired consistency is reached.
8. Pipe the frosting onto the cupcakes then place a candy corn on top of each.
Candy Corn Cupcakes (idea from Mix and Match Mama)
2 1/2 c. flour
1 T. baking powder
1/2 t. salt
12 T. butter, softened
1/4 c. applesauce
1 1/3 c. sugar
3 eggs
1 t. vanilla
2/3 c. milk
yellow food coloringorange food coloring
For the frosting:
1 stick butter, softened
1/4 c. vegetable shortening
2 T. caramel flavored creamer
2-3 cups powdered sugar
Candy Corn for decoration
1. Preheat the oven to 350 degrees. Fill 24 muffin cups with cupcake liners. Set aside.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In a large bowl cream together the butter, applesauce, and sugar until fluffy. Beat in the eggs one at a time. Stir in the vanilla.
4. Add half of the flour mixture to the butter mixture and beat on low speed. Add in the milk and beat until combined. Add the remaining flour and mix until just combined.
5. Divide the batter into 3 bowls. Leave one white, tint one yellow, and one orange.6. Add a tablespoon of white batter to each muffin cup. Carefully layer each muffin cup with the yellow batter and then the orange batter. Bake for 22-25 minutes. Remove from oven and cool on a wire rack.
7. Meanwhile, beat the butter and shortening in a large bowl with a mixer. Beat in the caramel creamer. Add the powdered sugar a half cup at a time, beating after each addition, until desired consistency is reached.
8. Pipe the frosting onto the cupcakes then place a candy corn on top of each.
Candy Corn Cupcakes (idea from Mix and Match Mama)
2 1/2 c. flour
1 T. baking powder
1/2 t. salt
12 T. butter, softened
1/4 c. applesauce
1 1/3 c. sugar
3 eggs
1 t. vanilla
2/3 c. milk
yellow food coloringorange food coloring
For the frosting:
1 stick butter, softened
1/4 c. vegetable shortening
2 T. caramel flavored creamer
2-3 cups powdered sugar
Candy Corn for decoration
1. Preheat the oven to 350 degrees. Fill 24 muffin cups with cupcake liners. Set aside.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In a large bowl cream together the butter, applesauce, and sugar until fluffy. Beat in the eggs one at a time. Stir in the vanilla.
4. Add half of the flour mixture to the butter mixture and beat on low speed. Add in the milk and beat until combined. Add the remaining flour and mix until just combined.
5. Divide the batter into 3 bowls. Leave one white, tint one yellow, and one orange.6. Add a tablespoon of white batter to each muffin cup. Carefully layer each muffin cup with the yellow batter and then the orange batter. Bake for 22-25 minutes. Remove from oven and cool on a wire rack.
7. Meanwhile, beat the butter and shortening in a large bowl with a mixer. Beat in the caramel creamer. Add the powdered sugar a half cup at a time, beating after each addition, until desired consistency is reached.
8. Pipe the frosting onto the cupcakes then place a candy corn on top of each.
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