Candy Corn Cupcakes

Candy Corn Cupcakes

Candy Corn Cupcakes

Candy Corn Cupcakes
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Candy Corn Cupcakes

Ingredients

  • 1 package 2-layer size white cake mix
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • McCormick® Assorted Food Colors & Egg Dye
  • 1 container 16 ounces vanilla frosting
  • Assorted decorations such as yellow and orange sprinkles, colored sugar and candy corn

Instructions

  1. Prepare cake mix as directed on package, adding vanilla. Divide batter in half. Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color.
  2. Fill each paper-lined muffin cup 1/3 full with yellow batter. Gently add orange batter on top of yellow batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
  3. Decorate as desired with sprinkles, colored sugar and candy corn.

Recipe Notes

Recipe reprinted with permission by McCormick Spice.

Candy Corn Cupcakes