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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.

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  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 48

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
teaspoon orange paste food color
1
teaspoon yellow paste food color
2
containers (1 lb each) Betty Crocker™ Rich & Creamy white frosting
Orange and yellow coarse sugar
48
pieces candy corn

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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