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Candy Corn Surprise Inside Cupcakes

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  • Prep 35 min
  • Total 1 hr 20 min
  • Servings 24
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A candy corn frosting topper hints at the surprise inside these cupcakes: candy corn-colored sprinkles!
Updated Feb 28, 2023
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Place brown paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
  • 2
    Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each with 1/2 teaspoon yellow sprinkles, 1/2 teaspoon orange sprinkles and 1/2 teaspoon white sprinkles.
  • 3
    Place 2/3 cup frosting in resealable food-storage plastic bag. Cut off one small corner. Divide remaining frosting between 2 small bowls. Color 1 bowl of frosting with 20 drops yellow liquid food color; color other bowl of frosting with 12 drops yellow liquid food color and 4 drops red liquid food color to make orange. Place yellow and orange frostings in 2 resealable food-storage plastic bags. Cut off one small corner from each bag.
  • 4
    Pipe a dollop of yellow frosting in center of each cupcake to cover sprinkles. Top with a dollop of orange frosting, followed by white. Top each with piece of candy corn.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top these cupcakes with Betty Crocker™ candy corn flavored frosting for an extra-festive touch!

Nutrition

Nutrition Facts are not available for this recipe
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