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Candy Corn Cupcakes Recipe

Candy Corn Cupcakes Recipe

These moist tender white cupcakes from Renee Schwebach of Dumont, Minnesota are perfect for any occasion. For fast yet fabulous results anytime of year, choose candy decorations appropriate to the season.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:24 servings


  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 egg whites
  • Frosting of your choice
  • Candy corn or other decorations


  • 1. In a mixing bowl, cream shortening and sugar. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat in the egg whites. Fill greased or paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen.

Nutritional Facts

1 each: 132 calories, 4g fat (1g saturated fat), 1mg cholesterol, 171mg sodium, 21g carbohydrate (13g sugars, 0 fiber), 2g protein.

Reviews for Candy Corn Cupcakes

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Reviewed Jul. 20, 2013

"What did I do wrong? They turned out like craters. I could have put a scoop of ice cream in them. Is 3 1/2 tsp. of baking powder correct? I even adjusted it for high altitude. If someone can help me, I'll retract my rating."

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