Best 4 Candy Corn Cupcake Trifles Recipes
In the realm of sweet indulgences, where flavors dance and textures intertwine, lies a delightful treat that captivates the senses - candy corn cupcake trifles. These enchanting trifles are a symphony of autumnal flavors, a harmonious blend of moist candy corn cupcakes, velvety pudding, and whipped cream, all nestled in individual serving glasses. Each spoonful is a journey through a world of sweet and creamy goodness, a celebration of the harvest season's vibrant colors and flavors. Whether you're seeking a festive dessert for Halloween, Thanksgiving, or simply to satisfy your sweet tooth, these candy corn cupcake trifles are sure to delight and indulge.
Here are our top 4 tried and tested recipes!
CANDY CORN CUPCAKE TRIFLES
Treat your guests with these layered candy corn cupcake trifles that are made using Betty Crocker™ Super Moist™ vanilla cake mix and frosting - a tasty dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.
Nutrition Facts : Calories 603, Carbohydrate 92 g, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 413 mg
CANDY CORN SURPRISE INSIDE CUPCAKES
A candy corn frosting topper hints at the surprise inside these cupcakes: candy corn-colored sprinkles!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place brown paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
- Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each with 1/2 teaspoon yellow sprinkles, 1/2 teaspoon orange sprinkles and 1/2 teaspoon white sprinkles.
- Place 2/3 cup frosting in resealable food-storage plastic bag. Cut off one small corner. Divide remaining frosting between 2 small bowls. Color 1 bowl of frosting with 20 drops yellow liquid food color; color other bowl of frosting with 12 drops yellow liquid food color and 4 drops red liquid food color to make orange. Place yellow and orange frostings in 2 resealable food-storage plastic bags. Cut off one small corner from each bag.
- Pipe a dollop of yellow frosting in center of each cupcake to cover sprinkles. Top with a dollop of orange frosting, followed by white. Top each with piece of candy corn.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 27 g, TransFat 0 g
SPIKY CANDY CORN CUPCAKES
Steps:
- In a bowl stir together the white frosting with enough yellow food coloring to match the color of the bottom of the candy corn. Ice the cupcakes with the yellow frosting.
- Starting from the center and working your way outwards in a circular pattern, put the candy corn on the icing of each cupcake.
- Arrange the cupcakes on a platter and serve.
CHOCOLATE CANDY CORN CUPCAKES
My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- For a more intense candy corn flavor, use candy corn extract in the cupcake batter and frosting.
- If you don't have candy corn extract, you can use vanilla extract instead.
- To make the cupcakes even more festive, sprinkle some candy corn pieces on top before baking.
- For a fun and easy way to decorate the trifles, use a candy corn-shaped cookie cutter to cut out shapes from the cupcakes.
- You can also use candy corn-shaped sprinkles to decorate the trifles.
- If you're short on time, you can use a store-bought vanilla cupcake mix and frosting instead of making your own.
- These trifles can be made ahead of time and stored in the refrigerator for up to 2 days.
Conclusion:
Candy corn cupcake trifles are a fun and easy dessert that is perfect for Halloween or any other fall occasion. They are made with layers of candy corn cupcakes, frosting, and whipped cream, and they are topped with candy corn pieces. These trifles are sure to be a hit with kids and adults alike.
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