Candy Corn Cupcakes (Gluten-Free, Dairy-Free)

What is Candy Corn?

A pyramid-shaped candy that is divided into three different colored-sections, candy corn is a chewy candy with a waxy texture.

The typical candy corn colors (white, orange and yellow) represent the fall harvest, with the wider yellow end looking uncannily like a corn kernel.

Candy corn is a popular candy during the fall and Halloween season in the United States, and is a staple sweet this time of the year.

Is Candy Corn Gluten-Free?

Not all brands of candy corn are gluten-free. Even though the ingredients are usually gluten-free, some brands may have cross-contamination due to the processing of the candy corn.

If you are Celiac or gluten-intolerant, make sure to use gluten-free candy corn.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free candy corn cupcakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Sugar: I used granulated white sugar, but you can also use cane sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will nor raise your blood sugar).
• Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use another vegetable oil of your choice (such as canola oil, olive oil, avocado oil, coconut oil etc) or unsalted dairy-free butter (vegan butter) if you prefer.
• Eggs: Eggs are essential for binding the ingredients together. I have not tried making this recipe without eggs, but if you are allergic to eggs, you may try using acquafaba or an egg-replacer instead.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but feel free to leave it out if you’re not a fan of vanilla.
• Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.
• Gluten-Free Flour: This recipe uses gluten-free measure for measure flour (a 1:1 gluten-free substitute for regular flour), and is not the same as gluten-free all-purpose flour. If you are not Celiac or gluten-intolerant, feel free to use regular all-purpose flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add xanthan gum in.
• Baking Powder: Baking powder is the only leavening agent in this recipe, and is necessary to help the cupcake batter rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk (such as cashew milk, rice milk, oat milk, or coconut milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Food Dye: If you are Celiac or gluten-intolerant, make sure to use gluten-free food dyes.
• Egg Whites: Eggs whites are necessary for making the meringue for the frosting. If you are allergic to eggs, or would simply like to keep this recipe egg-free, you may substitute the egg whites with acquafaba instead.
• Marshmallow Fluff: If you are Celiac or gluten-intolerant, make sure to use gluten-free marshmallow fluff.
• Candy Corn: If you are Celiac or gluten-intolerant, make sure to use gluten-free candy corn.

How to Make Candy Corn Cupcakes (Step by Step):

1. Preheat and Line

Preheat the oven to 350F and line the muffin cups of a cupcake pan with paper cupcake liners.

2. Whisk Sugar, Oil, Eggs and Vanilla

In a large mixing bowl add the sugar, oil, eggs and vanilla extract. Whisk everything together until combined.

3. Add Sour Cream

Then add the dairy-free sour cream and whisk again until thoroughly mixed.

4. Add Dry Ingredients and Milk

Whisk the dry ingredients together: gluten-free all-purpose flour, xanthan gum (if using), baking powder, and salt.

Alternate half of the dry ingredients with half of the almond milk, mixing in between each addition.

5. Mix in Yellow Dye

When all the dry ingredients and milk have been added to the batter add the yellow food coloring. Mix until no streaks of yellow are left.

6. Transfer Batter to Pan

Use a glass measuring cup to pour the batter into each cupcake liner. Fill the cupcake pan well ¾ of the way full.

7. Bake Until Ready

Place in the oven and bake for 23-25 minutes or until a toothpick inserted comes out clean.

8. Prepare Marshmallow Frosting

While the cupcakes are baking, make the marshmallow frosting.Use a double boiler method. Place water in a pot over the stove and simmer. Put a heat proof bowl on top of the pot.

9. Dissolve Sugar in Egg Whites

Add the egg whites and sugar to the bowl. Continuously whisk over the heat until the sugar has dissolved in the egg whites. This will take about 5 minutes.

10. Whisk Until Fluffy Peaks Form

Remove the egg white mixture from the heat. Use a hand mixer or stand mixer to whisk the mixture together until white, fluffy and peaks form.

11. Add Marshmallow Fluff and Vanilla

Add the marshmallow fluff and vanilla extract. Mix on high again until stiff peaks form.

Take ¼ the amount of the marshmallow frosting and set aside.

12. Add Orange Food Dye

Add the orange food coloring to the remaining frosting and fold together until no orange streaks are left.

13. Place Orange and White Frostings in Separate Piping Bags

Place the orange frosting in a piping bag fitted with a star tip. Place the white frosting in a pastry bag fitted with a round tip.

14. Cool Cupcakes Before Frosting

Once the cupcakes are done, let them cool for 30 minutes on a wire rack at room temperature before frosting.

15. Assemble Cupcakes

Create a first layer of orange frosting with the star tip. Next, add a round top of white frosting on top. Repeat for the rest of the cupcakes.

Place a piece of candy corn piece in the center of each cupcake to finish.

Dish by Dish Tips/Tricks

• Assemble Just Before Eating: You may bake the cupcakes first and then store them in an airtight container, or wrap them in plastic wrap in the fridge for up to two days, then prepare the frosting and frost the cupcakes and top with candy corn just before eating.
• Use Cream Cheese Frosting: Alternatively, you may use a cream cheese frosting instead of the marshmallow frosting if you like.

Recipe FAQs:

Other Halloween Treats to Enjoy:

Gluten-Free Sweet Treats to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Gluten-Free Candy Corn Cupcakes (Dairy-Free)

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★★★★★

5 from 1 review

• Author: Felicia Lim
• Total Time: 30 mins
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

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Description

These candy corn cupcakes are tender and fluffy, topped with a sweet marshmallow frosting and finished with a candy corn. They’re the perfect sweet treat for Halloween trick or treat parties, or your fall harvest celebration. Totally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Cupcakes:

• 1 cup white granulated sugar
• 1/4 cup sunflower oil
• 2 eggs
• 1/2 tablespoon vanilla extract
• 1/4 cup dairy-free sour cream
• 1 1/4 cups gluten-free measure for measure flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 2 drops yellow food dye

For the Marshmallow Frosting:

• 2 egg whites
• 1/2 cup white granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup gluten-free marshmallow fluff
• 2 drops orange food dye

For the Candy Corn Topping:

• 12 pieces gluten-free candy corn

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Instructions

1. Preheat and Line: Preheat the oven to 350F. Prepare a cupcake pan with paper liners.
2. Whisk Sugar, Oil, Eggs and Vanilla: In a mixing bowl add the sugar, oil, eggs and vanilla extract. Whisk everything together until combined.
3. Add Sour Cream: Then add the dairy-free sour cream and whisk again until thoroughly mixed.
4. Add Dry Ingredients and Milk: Whisk the dry ingredients together:  gluten-free all-purpose flour, xanthan gum, baking powder, and salt. Alternate half of the dry ingredients with half of the almond milk, mixing in between each addition.
5. Mix in Yellow Dye: When all the dry ingredients and milk have been added to the batter add the yellow food dye. Mix until no streaks of yellow are left.
6. Transfer Batter to Pan: Use a glass measuring cup to pour the batter into each cupcake liner. Fill the cupcake pan well ¾ of the way full.
7. Bake Until Ready: Place in the oven and bake for 23-25 minutes or until a toothpick inserted comes out clean.
8. Prepare Marshmallow Frosting: While the cupcakes are baking, make the marshmallow frosting.Use a double boiler method. Place water in a pot over the stove and simmer. Put a heat proof bowl on top of the pot.
9. Whisk Egg Whites and Sugar to Dissolve Sugar: Add the egg whites and sugar to the bowl. Continuously whisk over the heat until the sugar has dissolved in the egg whites. This will take about 5 minutes.
10. Whisk Until Fluffy Peaks Form: Remove the egg white mixture from the heat. Use a hand mixer or stand mixer to whisk the mixture together until white, fluffy and peaks form.
11. Add Marshmallow Fluff and Vanilla: Add the marshmallow fluff and vanilla extract. Mix on high again until stiff peaks form. Take ¼ the amount of the marshmallow frosting and set aside.
12. Add Orange Food Dye: Add the orange food dye to the rest and fold together until no orange streaks are left.
13. Place Orange and White Frostings in Piping Bags: Place the orange frosting in a piping bag fitted with a star tip. Place the white frosting in a piping bag fitted with a round tip.
14. Cool Cupcakes Before Frosting: Once the cupcakes are done, let them cool for 30 minutes before frosting.
15. Assemble Cupcakes: Create a first layer of orange frosting with the star tip, then add a round top of white frosting on top. Repeat for the rest of the cupcakes.
16. Decorate with Candy Corn: Place a piece of candy corn piece in the center of each cupcake to finish.

Notes

Sugar: I used granulated white sugar, but you can also use cane sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will nor raise your blood sugar).

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use another vegetable oil of your choice (such as olive oil, avocado oil, coconut oil etc) or unsalted dairy-free butter (vegan butter) if you prefer.

Eggs: Eggs are essential for binding the ingredients together. I have not tried making this recipe wihtout eggs, but if you are allergic to eggs, you may try using acquafaba or an egg-replacer instead.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but feel free to leave it out if you’re not a fan of vanilla.

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.

Gluten-Free Flour: This recipe uses gluten-free measure for measure flour (a 1:1 gluten-free substitute for regular flour), and is not the same as gluten-free all-purpose flour. If you are not Celiac or gluten-intolerant, feel free to use regular all-purpose flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add xanthan gum in.

Baking Powder: Baking powder is the only leavening agent in this recipe, and is necessary to help the cupcake batter rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk (such as cashew milk, rice milk, oat milk, or coconut milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Food Dye: If you are Celiac or gluten-intolerant, make sure to use gluten-free food dyes.

Egg Whites: Eggs whites are necessary for making the meringue for the frosting. If you are allergic to eggs, or would simply like to keep this recipe egg-free, you may substitute the egg whites with acquafaba instead.

Marshmallow Fluff: If you are Celiac or gluten-intolerant, make sure to use gluten-free marshmallow fluff.

Candy Corn: If you are Celiac or gluten-intolerant, make sure to use gluten-free candy corn.

Storing: To store, place these gluten-free candy corn cupcakes in an airtight container and store them in the refrigerator for up to 2 days.

• Prep Time: 30 mins
• Cook Time: 25 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: gluten-free candy corn cupcakes

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