Usher in the fall season with this recipe for fun and festive vanilla cupcakes with candy-corn-colored frosting.
If you are looking for a fun recipe to kick off the fall season, look no further! These cupcakes are topped with the iconic yellow, orange, and white candy-corn colors. But they are more than just a cute dessert because they taste great!
Tips for Making Cupcakes
Do Not Over-Stir
When making cupcakes, there are a few tips to keep in mind. First, follow the recipe exactly as written. Be sure not to over-stir the batter. I used to ignore the word “sift” in recipes thinking I could just beat the lumps out with a mixer. But once I learned how important it is not to over-stir the batter, I started sifting all my dry ingredients. Yes, it is an extra step, but it means the batter is hand stirred, and there is no need for a mixer!
Do Not Overcook
The last tip for making great cupcakes is don’t overcook them. Cook them until they are light brown and no more, and they will be tender and delicious! There are two tests to help determine when they are done. One, gently press the center of a cupcake–if the center springs back into place when you remove your finger, the cupcake is done.
The other way to determine when a cupcake is done is to stick a toothpick into the center of it. Then remove it, and check for cake batter on it. When the cupcake is done, the withdrawn toothpick will be clean or only have a few crumbs. Ovens can vary in temperature, so check the cupcakes before the timer goes off just in case your oven bakes a little hotter.
Tips for Using Frosting
You will need a piping bag and round tip to make the frosting for these cupcakes. If you don’t have piping bags, use resealable plastic bags instead. Use large gallon bags if you need to pipe a lot of frosting, and use smaller sandwich bags for piping smaller amounts.
Use a Tall Cup to Hold the Bag
To fill the piping bag with frosting, use a large cup to hold the bag. Place the bag inside the cup and push it down to make it fit and smooth any folds. This will make it easier to fold the bag edges over the cup rim, which makes a good opening for the frosting. This tall-cup method will help prevent the bag from closing as you insert the frosting with a spatula.
Coloring the Frosting
The main thing to remember when you color the frosting is to keep the shades of orange and yellow similar. If you like a pastel look, use less gel coloring. For darker colors, use more. Just make sure one color isn’t a lot darker than the other. I mixed two shades of yellow gel coloring: Wilton Lemon Yellow and Golden Yellow. I also used Sunny Side Up Bakery Squeeze Gel Neon Orange. But feel free to use whatever yellow and orange colors you already have on hand.
Cool the Cupcakes
Make sure the cupcakes are cool before you attempt to frost them. Hot cupcakes can melt the frosting and make it run.
Start with Yellow Frosting
Candy corn is yellow on the wide end, followed by an orange middle, and ends with a white tip (YOW). So start with the yellow frosting for the first layer. Hold the bag and tip straight up (perpendicular) over the middle of a cupcake. Squeeze the piping bag while holding the tip close to the cupcake. This will make the frosting spread horizontally to cover the cupcake top.
Then add a layer of orange frosting using the same technique. The width of this layer should be a little smaller than the yellow base layer.
Finally, add a small tip with the white frosting. I like to use a smaller round tip than the other two layers, so I don’t put too much frosting on top.
Garnish with Candy
You can place a piece of candy corn on top of each cupcake to garnish them. Be sure to wait until close to serving time to insert the candy because the frosting might break down the candy food coloring and cause it to run down the cupcakes. But it is not essential to add the candy corn garnish to remind people what these treats represent because I think these cupcakes speak for themselves! Enjoy!
Other Fall Cupcake Recipes you might enjoy: