Vanilla Cupcakes with Candy Corn Frosting

It’s fall!


That sucks!

Ok, just kidding, but I’m not the biggest fall fan. And I hate winter.

With a passion.

But, this is Alabama and here we don’t get the traditional weather with the changing seasons. It’s 81 degrees right now, so I’m good. For a while, at least.

I had the idea to make candy corn frosting literally one night in my sleep. Maybe I was half awake. I was kinda scared it wouldn’t work out, but it did. My half asleep self apparently has some good ideas.


Please keep in mind that the confectioner’s sugar in the frosting isn’t mandatory. I used very little – the candy corn is literally sugar anyway and I thought it was sweet enough without it.


You can decide for yourself.


Here’s the printable!


Vanilla Cupcakes with Candy Corn Frosting


  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • ½ cup sour cream
  • 1 large egg , room temperature
  • 2 large egg yolks , room temperature
  • 1½ teaspoons vanilla extract
  • Frosting:
  • 1 8 oz bag candy corn (the fresher, the better)
  • 1 stick unsalted butter
  • 1/2 cup whole cream
  • 1/2 block cream cheese, at room temperature
  • 1 cup confectioner's sugar (you may not have to use it all)


    Cupcakes -
  • Preheat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
  • Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment.
  • Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds.
  • Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  • Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
  • Frosting -
  • Combine the candy corn, butter and cream in a medium sauce pan over medium-low heat. Stir consistently until candy corn is melted.
  • Remove from heat, let cool and refrigerate overnight.
  • Heat the candy mixture with the cream cheese over medium low heat until smooth.
  • Taste and slowly stir in sugar until it's as sweet as you want.
  • Let cool and frost cupcakes.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 5 Comments

  1. Kat

    These look so good!!

  2. Laura Catherine

    I try (Oh how I try) to eat real food. But you had me at Candy Corn. I found your blog through From the Farm Blog Hop. Thanks for sharing this. I’ve posted it on my blog’s FB page. I should be mildly scandalous.

  3. Alex

    I came across a recipe on Pinterest where you soak the candy corn over night in heavy whipping cream and incorporate the liquid into traditional buttercream. I’m gonna try it out. Sounds really interesting. Thoughts?

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