Layered Candy Corn Cupcakes with Marshmallow Fluff Frosting

Layered Candy Corn Cupcakes: A Sweet Trick and a Treat

Candy corn: the Halloween candy that sparks more debate than a haunted house exit strategy. But what if we told you it’s not just for snacking—or arguing about? These Layered Candy Corn Cupcakes turn the infamous tri-colored treat into a show-stopping dessert. With golden yellow, bright orange, and fluffy white layers, plus a hidden stash of candy corn inside, they’re basically the costume party of cupcakes. And the marshmallow fluff frosting? It’s like biting into a cloud that’s been to a Halloween rave.

Candy Corn Cupcakes with Marshmallow Fluff Frosting – Halloween Party Treats

Why These Candy Corn Cupcakes Deserve a Spot on Your Halloween Table

• Vibrant layers mimic classic candy corn colors for instant visual appeal
• Hidden candy corn center adds a playful surprise
• Marshmallow fluff frosting delivers nostalgic sweetness
• Perfect for parties, bake sales, or spooky movie nights

Ingredients for Candy Corn Cupcakes with Marshmallow Fluff Frosting

Cupcake Batter

• 1 (15.25 oz) white cake mix
• Water, egg whites, and oil (as directed on cake mix box)
• 1 tsp almond extract
• Golden yellow and orange concentrated food coloring
• ¾ cup candy corn

Marshmallow Fluff Frosting

• 2 cups (1 lb.) butter, room temperature
• 1 (16 oz) jar marshmallow fluff
• 4 cups confectioners’ sugar
• 2 tsp vanilla extract
• 1 tsp almond extract
• 36 small candy eyes (optional, for ghost design)

How to Make Layered Candy Corn Cupcakes Step-by-Step

Step 1: Prepare the Batter

Preheat oven to 350°F (177°C). Line 18 muffin cups with cupcake liners. Prepare the cake mix according to package directions, adding the almond extract.

Evenly divide the batter among three bowls (about 1¼ cups per bowl).

• Tint one bowl yellow

• Tint one bowl orange

• Leave one bowl white

Step 2: Layer and Bake

Fill each liner with 1 tablespoon of yellow batter, 1 tablespoon of orange batter, and 1 tablespoon of white batter on top. (Each liner should be about ⅔ full.)

How to Layer Cupcake Batter for Perfect Candy Corn Cupcakes

Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then transfer cupcakes to a wire rack to cool completely.

Step 3: Fill with Candy Corn

Cut a small cone from the center of each cupcake. Fill with 4–5 candy corns and replace the tops.

How to Fill Cupcakes with Candy Corn — Hidden Surprise Tutorial

Step 4: Make the Marshmallow Fluff Frosting

Beat butter and marshmallow fluff on medium speed for 2 minutes, until light and fluffy. Reduce speed to low and gradually add the confectioners’ sugar. Beat in vanilla and almond extracts until smooth.

Increase speed to medium-high and beat another 2 minutes.
Divide frosting among three bowls (about 1⅓ cups each):

• Tint one yellow

• Tint one orange

Step 5: Decorate Like a Pro

• Transfer white frosting to a pastry bag fitted with a ½-inch plain round tip (Wilton #12).

• Transfer alternating spoonfuls (about 3 tablespoons each) of yellow and orange frosting to another pastry bag fitted with a ½-inch round tip (Wilton #12).

Pipe tinted frosting over cupcakes to resemble candy corn layers. For ghost cupcakes, top with white frosting swirls and add candy eyes.

Expert Tips for Perfect Candy Corn Cupcakes

• Don’t overfill liners—stick to ⅔ full for clean layers
• Use gel or concentrated food coloring for vibrant hues
• Cool cupcakes completely before frosting to avoid melting

Creative Variations to Try

• Add 1 tsp pumpkin pie spice for a fall twist
• Make mini cupcakes for bite-sized treats
• Add chocolate ganache under the frosting for contrast
• Top with ghost meringues or edible glitter for extra flair

Serving Suggestions for Halloween Parties

These cupcakes are ideal for:

• Classroom Halloween parties
• Orange-and-black themed dessert tables
• Neighbor gifts or bake sales (pack in clear boxes with ribbon)

Pair with:

• A glass of milk or hot cider
• Halloween cocktails like Blood Moon Sparkle Punch

Frequently Asked Questions

Can I make these cupcakes ahead of time? Yes, bake and fill up to two days ahead. Frost on the day of serving.

Can I freeze them? Unfrosted cupcakes freeze well for up to 3 months. Thaw before decorating.

What if I can’t find marshmallow fluff? Use homemade marshmallow creme or substitute with buttercream.

Wanting More Halloween Recipes and Fun?

• Pair with Halloween S’mores in a Jar for a themed dessert duo
• Serve alongside Blood Moon Sparkle Punch for spooky drinks
• Offer Mango Honey Smoothie as a lighter post-party treat
• More Halloween Recipes

Final Thoughts: A Sweet Ending to a Spooky Night

These Candy Corn Cupcakes are more than just a festive treat—they’re a playful twist on a classic Halloween candy. Whether you’re team candy corn or not, one bite of these layered, fluff-topped cupcakes might just convert you. Sweet, nostalgic, and a little cheeky—just like Halloween should be.

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Layered Candy Corn Cupcakes with Marshmallow Fluff Frosting

Yield: 18 layered candy corn cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

These festive Candy Corn Cupcakes are layered in vibrant yellow, orange, and white cake, filled with a hidden stash of candy corn, and topped with fluffy marshmallow fluff frosting. A Halloween dessert that’s equal parts nostalgic and cheeky—perfect for parties, bake sales, or spooky nights in.

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Ingredients

For the Cupcakes

• 1 box (15.25 oz) white cake mix
• Water, egg whites, and oil (as directed on cake mix box)
• 1 tsp almond extract (for a subtle, nostalgic flavor)
• Golden yellow concentrated food coloring
• Orange concentrated food coloring
• ¾ cup candy corn (plus extra for garnish)

For the Marshmallow Fluff Frosting

• 2 cups (1 lb.) unsalted butter, room temperature
• 1 jar (16 oz) marshmallow fluff
• 4 cups confectioners’ sugar (from two 16 oz bags)
• 2 tsp vanilla extract
• 1 tsp almond extract
• 36 small candy eyes (optional, for ghost cupcake design)

Instructions

Step 1: Prepare the Cupcake Batter

Preheat oven to 350°F (177°C). Line 18 muffin cups with festive Halloween cupcake liners. In a large mixing bowl, prepare the white cake mix according to package directions. Stir in almond extract for added depth. Divide the batter evenly into three bowls (about 1¼ cups per bowl).

• Tint one bowl golden yellow
• Tint one bowl bright orange
• Leave one bowl white

Step 2: Layer and Bake

Spoon 1 tablespoon of yellow batter into each liner, followed by 1 tablespoon of orange, then 1 tablespoon of white. Each liner should be about ⅔ full to allow for clean color separation. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 3: Fill with Candy Corn

Once cooled, use a cupcake corer or small paring knife to remove a 1-inch wide, ¾-inch deep cone from the center of each cupcake. Fill each cavity with 4–5 pieces of candy corn. Replace the cutout tops and press gently to seal.

Step 4: Make the Marshmallow Fluff Frosting

In a stand mixer, beat butter and marshmallow fluff on medium speed for 2 minutes until light and fluffy. Reduce speed to low and gradually add confectioners’ sugar. Add vanilla and almond extracts and beat until smooth. Increase speed to medium-high and beat for an additional 2 minutes. Divide frosting into three bowls:

• Tint one yellow
• Tint one orange
• Leave one white

Step 5: Decorate Like a Halloween Pro

Transfer white frosting to a piping bag fitted with a ½-inch round tip (Wilton #12). In a second piping bag, alternate spoonfuls of yellow and orange frosting to create a striped effect. Pipe frosting onto cupcakes to mimic candy corn layers. Optional: For ghost cupcakes, use white frosting swirls and add candy eyes.

Notes

Use gel food coloring for vibrant layers without thinning the batter.

Don’t overfill cupcake liners—⅔ full ensures clean color separation.

These cupcakes pair perfectly with Blood Moon Sparkle Punch for a spooky drink option.

For another Halloween hit, try Halloween S’mores in a Jar—they’re portable and party-ready.

Looking for a lighter follow-up treat? Serve these alongside Mango Honey Smoothie for balance.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 17mgSodium: 40mgCarbohydrates: 82gFiber: 0gSugar: 73gProtein: 1g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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