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Candy Corn Cupcakes


Makes 24 cupcakes


Inspired by Halloween’s signature candy, these bright cupcakes feature vibrant layers of orange and yellow cake topped with creamy white frosting and sprinkles.


1 package (2-layer size) white cake mix

2 teaspoons MCCORMICK All Natural Pure Vanilla Extract

MCCORMICK Assorted Food Color & Egg Dye

1 container (16 ounces) vanilla frosting

Assorted decorations, such as yellow and orange sprinkles, colored sugar and candy corn



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.Frost cupcakes. Decorate as desired with sprinkles, colored sugar, and candy corn.

TEST KITCHEN TIP: For easier measurement, 1/4 teaspoon food color = 20 to 25 drops


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