For the best website experience, please update your browser to its latest version. We recommend using Google Chrome.

Hi. Help us make your visit even more delicious by telling us what you love.

Thanks for sharing your loves with us.

  • [n]
  • Search

    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

    Most Popular


    The Candy Corn Cupcake


    For the cupcakes

    • 2 1/2 cups all purpose flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1 cup milk
    • 1 tsp pure vanilla extract
    • 1 cup unsalted butter (at room temperature)
    • 2 cups white fine sugar
    • 4 eggs (at room temperature)
    • 3/4 cups chopped candy corn
    For the Icing
    • 1 cup unsalted butter (at room temperature)
    • 1 tsp pure vanilla extract
    • 7 1/2 cups icing sugar, confectionery
    • 1/4- 1/2 cup milk
    • 1/4 tsp Wilton Lemon Yellow Icing Colour
    • 1/4 tsp Wilton Orange Icing Colour
    For decoration
    • 24 pieces candy corn


    • Preheat oven to 350 degrees
    • Line muffin tins with cupcake papers-you can use some fun "Halloween" cupcake liners for added themed decoration (makes approximately 24).
    • In a small bowl combine the flour, baking powder, salt and set aside. In a small measuring cup, combine the milk with the vanilla and set aside as well.
    • In a large bowl, cream the butter until smooth with an electric mixer.
    • Add the sugar gradually and beat until fluffy.
    • Add eggs one at a time, beating well after each addition.
    • Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
    • Beat until well combined, however it is important not to overbeat the ingredients.
    • Pour the 3/4 cup of chopped candy corn into the batter and mix with large spoon until well blended.
    • Using an ice cream scoop, fill the cupcake papers about 3/4 full.
    • Bake for 18-20 minutes (time may vary between ovens).
    • Let the cupcakes cool for a few minutes, then remove from the tins and let cool completely on wire racks before you decorate.
    • For the icing, in a large bowl, mix the butter and vanilla. Add 3 cups of icing sugar, with half the milk and mix until smooth and creamy. Gradually add the remaining icing sugar and milk until icing is of a thick enough consistency (note you may not need to add all the icing sugar and milk).
    • Divide the icing into 3 different bowls-you will need one bowl of natural coloured icing, one bowl of yellow icing and one bowl of orange icing. To colour the yellow and orange icing, use the Wilton colours. You will only need a small amount (1/4 of a teaspoon at most) of each colour -however you can add however much you wanted depending how light/bright you want the colours.
    • Ice the cupcakes using the Wilton 2D tip. Start with the yellow icing---pipe along the outside of the cupcake. You will have to rinse out your piping bag after you complete the yellow icing and then move on to the orange icing. Pipe the orange layer on top of the yellow layer of icing, making sure to leave some yellow icing showing. Rinse bag again and pipe a small amount of the natural coloured icing on top of the orange, again making sure you can still see the orange icing underneath. You can top the cupcake off with a whole piece of candy corn. Happy Halloween!