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Prepare cake mix as directed on package, adding vanilla. Divide batter in half. Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color.
Fill each paper-lined muffin cup 1/3 full with yellow batter. Gently add orange batter on top of yellow batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
Frost cupcakes. Decorate as desired with sprinkles, colored sugar and candy corn.
Test Kitchen Tip: For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops
