CANDY CORN CUPCAKES RECIPES

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine all cupcake ingredients in bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed.
• Spoon batter evenly into muffin cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
• Combine 1 1/2 cups butter, powdered sugar and vanilla in bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Add orange juice, tablespoon at a time, until frosting is spreading consistency.
• Spoon 1 1/2 cups frosting into one bowl; tint with yellow color. Place 1 1/4 cups frosting into second bowl; tint with orange food color.
• Place yellow, orange and white frosting each into separate piping bags fitted with star tips. Pipe yellow frosting in swirled circle pattern onto each cupcake; pipe orange frosting onto yellow frosting. Top with white frosting to create candy corn colors. Place 1 candy corn into white frosting, if desired.

Steps:

• Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners; set aside. In a large bowl, beat cake mix, eggs, water, oil, and vanilla with an electric mixer on medium speed for 1 minute. Increase mixer speed to high and beat for 2 minutes. Place half of batter in a separate bowl. To one bowl, add yellow food coloring; mix well. To the other bowl, add orange food coloring; mix well.  Evenly divide yellow batter among muffin cups, then top with orange batter. Bake until a wooden pick inserted in the centers comes out clean, about 18 to 22 minutes. Remove from oven and cool in pan for 10 minutes. Remove to wire racks to cool completely. Place Creamy Marshmallow Frosting in a pastry bag fitted with a large round tip. Pipe frosting onto cupcakes. Garnish with candy corn if desired. Store covered in refrigerator for up to 3 days. In a large bowl, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and vanilla and beat until combined. Add marshmallow cre`me and beat until creamy, about 2 minutes. Add whipped topping and beat until combined. Use immediately, or store covered in refrigerator for up to 3 days. If refrigerated, allow to come to room temperature for 30 minutes and beat with an electric mixer until smooth and creamy.