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Candy Corn Cupcake Trifles

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  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 12
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Treat your guests with these layered candy corn cupcake trifles that are made using Betty Crocker™ Super Moist™ vanilla cake mix and frosting – a tasty dessert treat.
Updated Nov 30, 2012
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/2 teaspoon orange paste food color
  • 1/4 teaspoon yellow paste food color
  • 12 mason jars (8-oz size) or other half-pint jars
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 1/2 cups candy corn

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.
  • 2
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • 3
    Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.

Nutrition

Nutrition Facts are not available for this recipe
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