Caramel Candy Corn Cupcakes

When I was a young trick-or-treater, I loved the little Brach’s individualized bags of candy corn, and my mom did too. Before my sister and I were allowed to begin our All Hallow’s Eve pig-out session, my mom had to “check” our candy. Now, like many other grown-ups, I realize that she just wanted the good stuff. She wanted the good chocolate and the candy corn. Believe me, this was a hot commodity in our household.

Now, when mid-October comes around, I’m eating as much candy corn as I possibly can.  It’s just one of those things that I tend to do. And because it began as a seasonal candy and I don’t eat it at any other time of year, I get terribly excited when I see it in stores. It’s strictly a Halloween opportunity.

These cupcakes harness the incredible caramel-honey flavor of candy corn. They start with a basic white cupcake recipe, but they are transformed by adding homemade caramel sauce to the batter. Top them with Basic Buttercream Icing, candy corn, and another drizzle of caramel sauce for the perfect treat.

Caramel Candy Corn Cupcakes

Caramel Sauce

4 Tbsp Butter

3/4 C Brown Sugar

1/2 C Milk

1/2 Tsp Pure Vanilla Extract

Melt butter on low in a saucepan. Once melted, add brown sugar, milk, and vanilla and whisk together. Cook for 5 minutes on medium heat stirring occasionally. Remove from heat and let cool.

Basic Vanilla Cupcake

1/2 C Butter

1 1/4 C Sugar

2 Eggs

2 Tsp Pure Vanilla Extract

1 1/4 C Flour

1 3/4 Tsp Baking Powder

1/4 Tsp Salt

3/4 C Milk

1/4 Tsp Salt

2 1/2 Tbsp Caramel Sauce (from recipe above)

Preheat your oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla and mix well. In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of milk and mix well. Add another third of the flour, mix, then add the remaining milk. Add the remaining flour and continue beating until well mixed.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden.

Once cooled, top cupcakes with Basic Buttercream Icing, a few pieces of candy corn, and drizzle with Caramel Sauce.

Basic Buttercream Icing

1/2 C Butter

1 1/2-2 Cups Powdered Sugar

1 Tsp Pure Vanilla Extract

1 Tbsp Milk

Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency.

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