Candy Corn Cupcakes
One of the great recipes of cupcakes for aHalloween treat! This recipe makes a batch of super moist and delicious candycorn-colored cupcakes.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup unsweetned cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup white sugar
- ¾ cup unsalted butter softened
- 3 large eggs
- 1 tsp vanila extract
- ½ cup sour cream
- ¾ cup unsalted butter softened
- 3⅔ cup confectioners' sugar
- 1-2 tbsp milk
- for decoration candy corn
- sprinkles
Instructions
- Preheat your oven to 350 ºF.
- Line astandard-sized 12 cups muffin tin with cupcake liners.
- For cupcakes: in a large-sized bowl, sift together flour, cocoa powder,baking powder, and salt.
- In another large-sized bowl, add sugar and butter and with an electricmixer, whisk until fluffy and light.
- Add eggs and whisk until well blended.
- Add vanilla extract and beat well.
- Add flour mixture in two batches, alternating with sour cream and beat onlow speed until just blended.
- Place mixtureinto the prepared muffin cups.
- Transfer themuffin tin into the oven and bake for approximately 21-25 minutes or until awooden skewer inserted in the center of the cupcakes comes out clean.
- Remove themuffin tin from oven and place onto a cooling rack to cool for at least 5minutes.
- Then invert thecupcakes onto wire rack to cool completely before icing.
- For icing: in a bowl, add butter and beat until smooth.
- Slowly add confectioners' sugar and beat until smooth.
- Add milk and stir to blend.
- Spread icing over each cupcake evenly.
- Decorate each cupcake with candy corn and sprinkles and serve.
Notes
Use best-quality ingredients.
Nutrition
Calories: 334kcalCarbohydrates: 61gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 113mgSodium: 91mgPotassium: 47mgFiber: 1gSugar: 17gVitamin A: 838IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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