Description
Crispy Candy Corn Cupcakes are the ultimate fall treat, blending fluffy vanilla cake with the nostalgic sweetness of candy corn. Perfect for Halloween parties or cozy gatherings, these delightful cupcakes capture the essence of autumn with their vibrant colors and flavors. The sweet aroma fills your kitchen as they bake, creating an inviting atmosphere that friends and family will love. Easy to make and visually appealing, these cupcakes are sure to impress everyone with their unique twist on a classic dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup candy corn, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Then mix in milk and vanilla until combined.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Fold in chopped candy corn before spooning batter into muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg