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Dessert Recipes

Jolly Candy Corn Cupcakes

Smiles are guaranteed with these clever treats inspired by the iconic candy.

Serving Size:


Active Time:

1 hr.

Total Time:

2½ hrs.


  • 1 (16.25 oz.) pkg. yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 4 (16 oz.) cans white frosting
  • Lemon yellow and orange concentrated food coloring
  • ½ cup dark chocolate frosting
  • 48 large candy eyes


  1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, oil and ½ cup water, 30 sec.; on medium beat 2 min. Divide batter among liners. Bake until toothpick
  2. Prep inserted in centers comes out clean, 16–20 min. Let cool in pans 5 min.; transfer from pans to rack. Let cool completely.
  3. Tint 1 can white frosting yellow with food coloring. Tint 2 cans white frosting orange with food coloring (leave remaining can white). Transfer some of yellow frosting to large pastry bag fitted with ½” round tip. Pipe over cupcakes, refilling bag as needed. Chill until set, 15 min.
  4. Repeat with orange frosting, piping on 3 layers as shown. Chill until set, at least 30 min.
  5. Repeat with white frosting, piping swirl on top as shown. Chill until set, at least 30 min.
  6.  Transfer chocolate frosting to small sandwich bag; snip small hole from one bottom corner. Pipe on mouths as shown. Press candy eyes into white frosting to create faces.

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