Name: Candy Corn Cupcakes
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup of cornmeal; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup butter; 1 cup sugar; 3 eggs; 1 1/2 tsp vanilla; 2/3 cup buttermilk; 2-3 drops of yellow and orange food coloring; 7 oz jar marshmallow creme; 8 oz cream cheese; 1/2 cup butter; 1/2 tsp salt; 3 1/2 cups powdered sugar; 1/2 tsp vanilla; Candy Corn Candies (for topping)

Description

Looking for a fun Halloween cupcake recipe? These candy corn cupcakes feature light, fluffy cornmeal cupcakes topped with creamy marshmallow buttercream and candy corn for an easy, festive fall dessert.

Ingredients

Units Scale

Cornmeal Cupcake Batter

1 1/2 cups all-purpose flour
1/2 cup of cornmeal
1 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
3 eggs
1 1/2 tsp vanilla
2/3 cup buttermilk
2–3 drops of yellow and orange food coloring

Marshmallow Buttercream Frosting

7 oz jar marshmallow creme
8 oz cream cheese
1/2 cup butter
1/2 tsp salt
3 1/2 cups powdered sugar
1/2 tsp vanilla
Candy Corn Candies (for topping)

Instructions

Preheat oven to 325ºF. Line muffin tin with muffin liners.
In a medium bowl. Whisk together flour, baking powder, salt, and cornmeal. Set aside.
In an electric stand mixer with paddle attachment, cream butter on medium-high speed until light and fluffy. Add in sugar and mix until combined.
Next, add in eggs one at a time, blending on medium-low until just blended in. Add vanilla and mix to incorporate.
Slowly add in half the flour mixture. Mix on medium-low speed until combined. Add in half of the buttermilk and mix. Add in the last half of the flour mixture, then the remaining buttermilk. Mix until just combined. Scrape any excess flour on edges and blend in. Be careful not to overmix the batter.
Scoop batter into lined muffin tins. Make sure to fill 3/4 of the tin. The batter should evenly divide into 12 cupcake wells. Bake for 18-22 minutes. Transfer to a wire rack to cool completely while you make the frosting.
Make marshmallow buttercream. In an electric mixer with paddle attachment, whip cream cheese and butter until light and fluffy. Add in vanilla and salt and mix until combined. Mix in powdered sugar until fully incorporated. Use a spatula to fold in 1 jar of marshmallow fluff until it’s evenly incorporated.
Add a large dollop of frosting on top of each cupcake. Using an icing spatula or butter knife, spread icing over the top of each cupcake. Garnish with a piece of candy corn and repeat the decorating for the rest of the cupcakes.

Prep Time: 20 minutes
Cool Time: 1 hour
Cook Time: 20 minutes