Description
Delightful candy corn-inspired cupcakes with fluffy marshmallow frosting, perfect for autumn and Halloween celebrations.
Ingredients
Scale
- 1 ¾ cups all-purpose flour (or gluten-free flour)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
- ½ cup unsalted butter (or coconut oil for dairy-free)
- 2 large eggs
- ¾ cup whole milk (or almond milk for lactose-free)
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff (or homemade marshmallow)
- ½ cup softened butter (or coconut butter)
- 1 ½ cups powdered sugar
- Yellow food coloring
- Orange food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with colorful liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large mixing bowl, beat the softened butter until creamy; gradually add the sugar mixture until light and fluffy.
- Incorporate eggs one at a time, adding vanilla extract.
- Alternately add milk and dry ingredient mixture; mix until just combined.
- Divide the batter into three bowls; color one with yellow, another with orange, and leave the third white.
- Layer the colored batters into each cupcake liner, starting with yellow, then orange, and finally white.
- Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- For frosting, mix marshmallow fluff and butter, then gradually add powdered sugar and vanilla until smooth.
- Use a piping bag to frost the cooled cupcakes and add decorations if desired.
Notes
For extra fun, try adding sprinkles to the marshmallow frosting. Ensure cupcakes are fully cool before frosting them to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: candy corn, cupcakes, Halloween, marshmallow frosting, fall desserts, family recipes
