Candy Corn Cupcakes Recipe

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

Place cake mix in a bowl and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed beat the cake mix with water oil and eggs until thoroughly combined about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half and place into 2 separate small bowls.

Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second smaller bowl of cake mix mix in 10 drops of red food coloring 12 drops of yellow food coloring and 6 drops of green food coloring to color that bowl brown. Into the last remaining small bowl of cake mix stir in 5 drops of yellow food coloring to color that bowl yellow.

Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups filling them about 1/3 full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups filling them about 1/3 full. Spoon orange cupcake mix over the yellow and brown layers filling the cupcakes about 2/3 full. Try not to jar or shake the filled cupcakes to avoid mixing layers.

Carefully place cupcakes into the preheated oven and bake until a toothpick inserted into the center of a cupcake comes out clean 18 to 22 minutes. Allow to cool.

Frost each cooled cupcake with the white frosting; place a piece of yellow orange and white candy corn on top of each yellow and orange cupcake. Place a brown orange and white piece of candy corn on top of each brown and orange cupcake.