Description
Delightful vanilla cupcakes infused with candy corn for a festive autumn treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup candy corn, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In another bowl, whisk the flour, baking powder, and salt. Gradually mix into the wet ingredients, alternating with the milk until smooth.
- Fold in the chopped candy corn gently.
- Fill the cupcake liners ¾ full with batter. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Notes
Ensure to rotate the pan halfway through baking for even cooking. Avoid overmixing to keep cupcakes light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Halloween cupcakes, candy corn cupcakes, fall desserts, festive treats
