Ingredients
Cupcakes
- 1 cup white granulated sugar
- ¼ cup vegetable oil
- 2 eggs
- ½ Tbsp pure vanilla extract
- ¼ cup sour cream
- 1 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup + 2 Tbsp milk
- Yellow food dye, as needed for coloring
Marshmallow Frosting
- 2 egg whites
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- ¼ cup marshmallow fluff
- Orange food dye, as needed for coloring
Topping
- Candy corn pieces, for decorating
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, combine 1 cup of white granulated sugar, ¼ cup vegetable oil, and 2 eggs. Beat until smooth and fully incorporated. Add ½ Tbsp pure vanilla extract and ¼ cup sour cream, mixing well to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ¼ cups all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with ½ cup plus 2 Tbsp milk. Stir gently until the batter is smooth and no lumps remain.
- Add Yellow Food Dye: Add yellow food dye a few drops at a time to the batter until the desired candy corn yellow color is achieved. Mix thoroughly to evenly distribute the color.
- Fill Cupcake Liners: Line a cupcake pan with paper liners and fill each about two-thirds full with the yellow batter.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Prepare Marshmallow Frosting: In a heatproof bowl, whisk together 2 egg whites and ½ cup white granulated sugar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture is warm to the touch (about 160°F).
- Whip Frosting: Transfer the mixture to a mixer and beat with the whisk attachment on high speed until stiff, glossy peaks form. Mix in 1 tsp vanilla extract and ¼ cup marshmallow fluff until well combined.
- Color the Frosting: Add orange food dye to the marshmallow frosting until the desired bright orange color is reached. Mix well.
- Frost Cupcakes: Using a piping bag or a spatula, frost the cooled cupcakes with the orange marshmallow frosting, creating a smooth or swirled top.
- Add Candy Corn Topping: Decorate each cupcake by placing several candy corn pieces on top of the frosting, distributing them evenly for a festive look.
- Serve: Allow the frosting to set slightly before serving. Enjoy these sweet, colorful candy corn cupcakes at your next party or seasonal gathering.
Notes
- To make this recipe easier and safer, use pasteurized egg whites for the frosting to avoid raw egg concerns.
- You can substitute sour cream with Greek yogurt as a healthier alternative.
- If you prefer, you can add a few drops of lemon juice or vinegar to help activate the baking powder for extra rise.
- Make sure cupcakes are fully cooled before frosting to prevent melting the marshmallow frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
