Spiced candy corn cupcakes – terra20

0 comments / Posted by Olivia McEwen

OCT 21, 2021

Spooky pumpkin- spiced candy corn cupcakes


Cozy pumpkin flavour? You got it! Delicious candy corn? Mhmm. Tasty caramel? Yes please! These easy Halloween cupcakes check off all of our boxes.

Spooky pumpkin-spiced candy corn cupcakes


Cozy pumpkin flavour? You got it! Delicious candy corn? Mhmm. Tasty caramel? Yes please! These easy Halloween cupcakes check off all of our boxes.

These fun cupcakes are made with Watkins pumpkin spice extract, Yum Earth candy corn and Watkins sprinkles from Terra20. They are filled with seasonal flavours, colours and make for a tasty treat! The cupcake base is pumpkin spiced flavoured, candy corn coloured and the frosting is a salted caramel frosting. You can feel free to switch it up a bit and use this recipe as a base recipe!

Makes 12 cupcakes.

Ingredients

Pumpkin spiced cupcakes

1 1/3 cup all purpose flour (or gluten free 1:1 flour)

1 ¼ tsp baking powder

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp pumpkin spice extract (or other extract)

½ cup plain Greek yogurt

Salted caramel frosting

1 cup unsalted butter, softened

1 ½ - 2 cups icing sugar (based on preference)

1 tsp vanilla extract

2 Tbsp salted caramel sauce (store bought or homemade)

Toppings

Sprinkles and candy corn

 

Directions

  1. Preheat oven to 350°F and line cupcake tin with cupcake liners.
  2. In a medium sized bowl, mix the butter and sugar together until light and fluffy.
  3. Add in the eggs, extract and mix.
  4. Add in Greek yogurt and mix until combined.
  5. Add in the dry ingredients and mix until smooth.
  6. * Optional - Separate batter into 3 bowls. Add orange colouring into one + mix and yellow colouring into another bowl and mix. Fill cupcake liners with 1/3 of each colour (3/4 full).
  7. Or, fill the cupcake liners with the uncoloured batter ¾ full. Bake for 16 – 18 minutes or until the toothpick comes out clean.
  8. Remove and cool the cupcakes completely.
  9. For the frosting, add the butter to the bowl of your stand mixer and beat until smooth. Add in the icing sugar ½ cup at a time and test the frosting sweetness after 1.5 cups and add more if needed. Add in vanilla extract and mix. Add in salted caramel sauce and combine until smooth.
  10. Using the piping tip of your choice (I used the Wilton 1M) and a piping bag, frost your cupcakes in an upwards swirl starting from the edge of the cupcake. Repeat for all cupcakes and top with sprinkles and candy corn!
  11. Dig in and enjoy!

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Written by Olivia Lam

Olivia is a home baker and recipe developer in Ottawa, ON. She's passionate about incorporating local ingredients and highlighting them in her baked goods. She strives to create intriguing recipes and constantly challenges herself to expand her skillset. You can follow along on her baking adventures at @inspiringolivia on Instagram or over on her blog at Inspiringolivia.com

Written by Olivia Lam

@inspiringolivia

Olivia is a home baker and recipe developer in Ottawa, ON. She's passionate about incorporating local ingredients and highlighting them in her baked goods. She strives to create intriguing recipes and constantly challenges herself to expand her skillset. You can follow along on her baking adventures at @inspiringolivia on Instagram or over on her blog at Inspiringolivia.com

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