Sweet Striped Delights

For the Vanilla Cupcakes

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ cup vegetable oil
• ½ cup whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract

For the Candy Corn Buttercream

• ½ cup unsalted butter, room temperature (1 stick)
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar
• Food coloring (bright yellow and orange)*

For the Moist Vanilla Cupcakes

• 1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a standard 12-count cupcake tin with paper liners and set it aside. Ensure your oven is fully preheated for even baking.

  

• 2. Whisk Dry Ingredients: In a large mixing bowl, combine 1½ cups of all-purpose flour, ¾ cup of granulated sugar, and 1 teaspoon of baking powder. Whisk these dry ingredients together thoroughly until well combined. Set the bowl aside. For perfectly tender cupcakes, always measure your flour using the spoon-and-level method, where you lightly spoon flour into your measuring cup and then level it off with a straight edge. This prevents dry, dense cupcakes.

  

• 3. Combine Wet Ingredients: In a separate medium bowl, whisk together ½ cup of vegetable oil, ½ cup of whole milk, 2 large eggs, and 1 teaspoon of pure vanilla extract until smooth and fully blended.

  

• 4. Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined and no large lumps of flour remain. Be careful not to overmix the batter, as overmixing can develop too much gluten, leading to tough or dense cupcakes.

  

• 5. Portion the Cupcakes: Divide the cupcake batter evenly among the prepared cupcake liners. Fill each liner approximately ¾ of the way full. Using a cookie portion scoop or a ¼-cup measuring cup can help ensure all your cupcakes are uniformly sized and bake consistently. Avoid overfilling, as this can cause the cupcakes to overflow and then collapse.

  

• 6. Bake: Bake the cupcakes in the preheated oven for about 16 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Baking times may vary slightly depending on your oven.

• 7. Cool Completely: Carefully remove the baked cupcakes from the tin and transfer them to a wire rack to cool completely. It is essential for the cupcakes to be fully cooled before you begin frosting them; otherwise, the buttercream will melt and slide off.

  

For the Vibrant Candy Corn Buttercream

• 1. Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat ½ cup of room-temperature unsalted butter on medium speed until it is smooth and creamy. This should take approximately 1 minute. Ensure your butter is truly at room temperature for the best results, as it will cream more easily and result in a smoother frosting.

  

• 2. Add Vanilla: Stir in 1 teaspoon of pure vanilla extract and mix until fully combined and fragrant.

• 3. Incorporate Powdered Sugar: With the mixer on low speed, gradually add 2 cups of powdered sugar, one cup at a time, until fully incorporated. Once all the sugar is in, increase the mixer speed to medium-high and beat the buttercream for about 2 minutes, until it becomes wonderfully light and fluffy. Remember to scrape down the sides and bottom of the bowl as needed to ensure all the sugar is thoroughly mixed in, preventing a gritty texture.

  

• 4. Divide and Color Frosting: Divide the prepared vanilla buttercream into three equal portions. Leave one-third of the frosting white. Place this white portion into a piping bag fitted with your desired star tip (a Wilton 2A or similar open star tip works beautifully for this design).

• 5. Color Yellow Frosting: Take another third of the frosting and place it in a small bowl. Add 2-3 drops of bright yellow food coloring (gel food coloring is recommended for best results) and mix until the color is uniform and vibrant. Transfer this yellow frosting to a separate piping bag, also fitted with a star tip.

• 6. Color Orange Frosting: Add 2-3 drops of bright orange food coloring to the final third of the frosting and mix thoroughly until you achieve a consistent, rich orange hue. Transfer this orange icing to a third piping bag, again fitted with a star tip.

• 7. Pipe the Candy Corn Design: Now it’s time to create the signature candy corn look! Pipe a small ring of yellow frosting around the outer edge on top of each cooled cupcake. Next, pipe a slightly smaller circle of orange frosting directly on top of the yellow ring. Finally, complete the candy corn triangle by piping a peak of white frosting in the center, on top of the orange layer. For beautifully defined layers, you can slightly chill the cupcakes after each color is piped before adding the next. For a simpler, yet equally festive look, you can frost the entire cupcake with white frosting and place a single candy corn on top!

  

*For the most vivid and striking colors, we highly recommend using gel food coloring. Brands like Wilton offer excellent Golden Yellow and Orange shades. While liquid food coloring can be used, the resulting colors might not be as intense or vibrant.

Additional Tips for Success:

• Save Time: If you’re short on time but still want these festive treats, feel free to use a box of your favorite white or yellow cake mix for the cupcakes. A chocolate cupcake base also makes a delicious and fun variation for a darker Halloween theme!
• Measure Flour Correctly: Always measure your flour using the spoon-and-level method. This means you gently spoon the flour into your measuring cup until it overflows, then level it off with a straight edge. This technique prevents over-packing the flour, which can lead to dense, dry cupcakes.
• Avoid Overmixing: When combining wet and dry ingredients for the cupcake batter, mix only until the flour streaks disappear. Overmixing develops gluten, resulting in a tougher, less tender crumb.
• Don’t Overfill: Be careful not to overfill your cupcake liners. Filling them about ¾ full is ideal. Overfilled liners can cause the batter to spill over and create flat, irregularly shaped cupcakes.
• Preheated Oven is Key: Always bake your cupcakes in a fully preheated oven. This ensures they rise properly and cook evenly throughout, preventing raw centers or burnt edges.
• Enhance Candy Corn Flavor: If you want to lean into a more authentic candy corn flavor, consider adding a teaspoon of butter extract to either the cupcake batter or the buttercream frosting. This will give it that distinct, rich butterscotch-like note.
• Cool Completely: Patience is a virtue when it comes to frosting! Ensure your cupcakes are entirely cool before applying any buttercream. Warm cupcakes will cause the frosting to melt and slide right off, ruining your beautiful design.
• Natural Coloring Alternatives: For those preferring natural food colorings, you can experiment with annatto or a pinch of paprika for orange, and turmeric for yellow. Start with a very small amount and gradually add more to reach your desired shade. Keep in mind that natural colorings may not achieve the same vividness as artificial gel colors.
• Garnish for Extra Charm: A single piece of candy corn placed on top of each frosted cupcake is the perfect finishing touch, instantly signaling the Halloween theme and adding an extra bite of that classic treat.

Storage: Store your decorated Halloween Candy Corn Cupcakes in an airtight container at room temperature for up to 2 days to maintain their freshness and flavor. For longer storage, you can refrigerate them for up to 4 days.

If you’re planning to make these delicious treats further in advance, you can freeze the unfrosted cupcakes. Once baked and completely cooled, freeze them solid on a baking sheet for about an hour. Then, transfer them to an airtight container or a freezer-safe Ziplock bag. They will keep well in the freezer for up to 3 months. Thaw them at room temperature before frosting. The buttercream frosting can also be prepared ahead of time and frozen in a Ziplock bag for up to 1 month; simply re-whip it with your stand mixer before piping.