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Candy Corn Inspired Cupcakes with pure Candy Corn Glaze!

Candy Corn Cupcakes

What’s for dessert? Cupcakes. Glorious dual-toned, frosting piled high, covered in an obscene sweet glaze decadent Candy Corn cupcakes.

Course Dessert
Cuisine American
Keyword Candy Corn Cupcakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cupcakes
Author Amanda Rettke

Ingredients

Cupcakes

  • 1 package white cake mix or use your favorite from-scratch recipe
  • 2 tsp. McCormick® Pure Vanilla Extract
  • Yellow & Red McCormick® Food Coloring

Candy Corn Glaze

  • 1 bag candy corn 11 ounce size
  • 1/4 c water

Instructions

  1. Prepare cake mix as directed on package, adding vanilla.
  2. Divide batter in half.
  3. Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color.

  4. Fill each paper-lined muffin cup 1/3 full with orange batter. Gently add yellow batter on top of orange batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

Candy Corn Glaze

  1. Reserve 1/4 cup of candy corn then place the remainder of the 11-ounce bag in a medium saucepan. Pour in 1/4 cup water and heat on low for about 10-15 minutes. You will want to candy corn to be melted completely.

  2. Remove from heat and allow to cool slightly. (You will want to cover cupcakes while glaze is still warm, but not hot.)

  3. Using a spoon, drizzle glaze over frosting.
  4. Decorate tops of cupcake extra candy corn pieces. (not shown in picture)
  5. Can be done 1-2 days in advance.