Candy Corn Cupcakes

Inspired by Fall's signature candy, these bright cupcakes feature vibrant layers of orange and yellow cake topped with creamy white frosting and sprinkles.

Prep: 30 min | Bake: 20 min | Yield: 24 (1 cupcake) servings

Ingredients

• 1 (2 layer size) box white cake mix
• 2 teaspoons McCormick® Pure Vanilla Extract
• McCormick® Assorted Food Colors & Egg Dye*
• 1 (16 ounce) container vanilla frosting
• Assorted decorations, such as yellow and orange sprinkles, colored sugar and candy corn

Instructions

1. Prepare cake mix as directed on package, adding vanilla extract.
2. Divide batter in half. 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.
3. Fill each paper-lined muffin cup 1/3 full with yellow batter.
4. Gently add orange batter on top of yellow batter, filling each muffin cup 2/3 full.
5. Bake as directed on package for cupcakes.
6. Cool cupcakes on wire rack.
7. Decorate as desired with sprinkles, colored sugar and candy corn.

Notes

* For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops

Nutrition

Per serving: Calories: 221 Sodium: 196mg Fat: 9g Carbohydrates: 34g

Attribution

Recipe used with permission from: McCormick