Inspired by Halloween’s signature candy, these bright cupcakes feature vibrant layers of orange and yellow cake topped with creamy white frosting and sprinkles.
30m
PREP TIME
20m
COOK TIME
221
CALORIES
5
INGREDIENTS
Ingredients
Instructions
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Ratings And Reviews
Inspired by Halloween’s signature candy, these bright cupcakes feature vibrant layers of orange and yellow cake topped with creamy white frosting and sprinkles.
30m
PREP TIME
20m
COOK TIME
221
CALORIES
5
INGREDIENTS
Ingredients 24 Servings
- 1 package (2-layer size) white cake mix
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- McCormick® Assorted Food Color & Egg Dye
- 1 container (16 ounces) vanilla frosting
- Assorted decorations, such as yellow and orange sprinkles, colored sugar and candy corn
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Frost cupcakes. Decorate as desired with sprinkles, colored sugar and candy corn.
- 4 Test Kitchen Tip: For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops
NUTRITION INFORMATION
(per Serving)
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Ingredients 24 Servings
- 1 package (2-layer size) white cake mix
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- McCormick® Assorted Food Color & Egg Dye
- 1 container (16 ounces) vanilla frosting
- Assorted decorations, such as yellow and orange sprinkles, colored sugar and candy corn
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Frost cupcakes. Decorate as desired with sprinkles, colored sugar and candy corn.
- 4 Test Kitchen Tip: For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops
TIPS AND TRICKS
Test Kitchen Tip: For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops
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