Candy Corn Baby Cakes

Candy Corn Baby Cakes

Have these colorful cupcakes this Halloween topped with candy corn – made using Betty Crocker® SuperMoist® cake mix and Rich & Creamy white frosting.

Prep Time



Total Time






box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
teaspoon orange paste food color
teaspoon yellow paste food color
containers (1 lb each) Betty Crocker® Rich & Creamy white frosting
Orange and yellow coarse sugar
pieces candy corn
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 miniature muffin cups. Make cake batter as directed on box for cupcakes, using water, oil and egg whites.
  2. Divide batter evenly among 3 medium bowls (about 1 1/2 cups in each). Stir orange food color into one bowl; stir yellow food color into second bowl. Leave remaining batter white. Place about 1 teaspoon of each color batter into each muffin cup, layering colors in order of candy corn—yellow, orange and white. Do not stir! Each muffin cup will be about three-fourths full.
  3. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks; cool completely, about 20 minutes.
  4. Spread frosting on cupcakes. Sprinkle with coarse sugar; top with candy corn.
Makes 48 baby cakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Make quick work of filling the mini muffin cups by using a small cookie scoop or measuring teaspoon.

Nutrition Information:

1 Serving (1 Baby Cake)
  • Calories 151
    • Total Fat 6g
      • (Saturated Fat 1g,),
    • Sodium 120mg;
    • Total Carbohydrate 24g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      • 1 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.