Go Back
Print
Several candy corn cupcakes on a white plate.

Candy Corn Cupcakes

These dairy-free candy corn cupcakes are a fun layered cupcake that everyone will love! Perfect for Halloween parties.
Course Dessert
Cuisine American
Keyword candy corn cupcakes, dairy free
Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings 12 cupcakes
Author Dairy Free for Baby

Ingredients

For the cupcakes:

  • ¾ cup oat milk (or any milk alternative)
  • 1 tbsp distilled vinegar
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • Yellow and orange food coloring

For the frosting (optional; can use storebought):

  • ½ cup dairy-free butter, softened (i.e. 1 stick; recommend Country Crock plant butter sticks with avocado oil)
  • 2 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 to 3 tbsp oat milk (or any milk alternative; enough to achieve preferred consistency)

For topping (optional):

  • White, orange, and yellow sprinkles
  • Candy corn

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12-count cupcake pan with paper liners (or grease the pan).
  2. In a liquid measuring cup, measure out the oat milk and add the vinegar. Let sit for a few minutes.
  3. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir well.
  4. Add the sugar, oil, egg, vanilla extract, and the oat milk/vinegar mixture. Stir until well combined.
  5. Divide the batter between two bowls. Use the food coloring to create one bowl of yellow batter and one bowl of orange batter.
  6. Pour the yellow batter into the lined cupcake pan wells, filling each around ⅓- to ½-way full. Gently pour the orange batter on top, dividing evenly among the cupcake pan wells, so that each one is at least ¾ full.
  7. Bake the cupcakes at 350 degrees F on the center rack for 15-19 minutes, or until cooked through and a toothpick pulls clean from the center. Let cool in the pan for 10 minutes, then remove to a cooling rack.
  8. Meanwhile, prepare the frosting: combine the softened dairy-free butter, powdered sugar, vanilla, and 1 tablespoon of oat milk. Beat using the whisk attachment on a stand mixer or hand mixer, starting on low then increasing speed to high, until light and fluffy. Add additional non-dairy milk if needed to reach the preferred consistency.
  9. Pipe or spread the frosting on the cooled cupcakes. Top with sprinkles and a couple pieces of candy corn. Enjoy!

Recipe Notes

  • Orange can fade a bit upon cooking, so I recommend creating a darker orange color for the batter if possible.
  • The frosting makes enough for a quick layer of piped frosting on each cupcake, or some tall swirly piped cupcakes and some frosted with a thinner layer using a knife. If you want to create all the cupcakes with tall layers of swirly piping, I recommend making 1.5x the frosting amounts.
  • Store frosted cupcakes at room temperature for a day, or refrigerate up to 5 days.

 

Nutrition analysis (approximate per cupcake, includes frosting): 370 calories, 18 g fat, 5 g saturated fat, 200 mg sodium, 51 g carbohydrate, 0.5 g fiber, 38 g sugar, 2.5 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 6%, Potassium: 1%