suemunzlinger's Recipe

Candy Corn Cupcake

Category: Desserts

Cupcakes


3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup Butter, softened

4 Eggs

1 cup milk

2 teaspoons freshly grated orange zest

Frosting

1 1/2 cups softened

2 cups powdered sugar

1 teaspoon vanilla

2 (7-ounce) jars marshmallow creme

2 to 4 tablespoons orange juice

Yellow food color

Orange food color

24 candy corn candies,
Directions

Heat oven to 350F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients in bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed.

Spoon batter evenly into muffin cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.

Combine 1 1/2 cups butter, powdered sugar and vanilla in bowl. Beat on medium speed until creamy. Add marshmallow creme; continue beating until well mixed.

Spoon 1 1/2 cups frosting into one bowl; tint with yellow color. Place 1 1/4 cups frosting into second bowl; tint with orange food color.

Place yellow, orange and white frosting each into separate piping bags fitted with star tips. Pipe yellow frosting in swirled circle pattern onto each cupcake; pipe orange frosting onto yellow frosting. Top with white frosting to create candy corn colors. Place 1 candy corn into white frosting, if desired.