Candy Corn Cupcakes

(8 - 10 Cupcakes)



  • 2 cups whipped topping, thawed
  • 1 cup marshmallow cream
  • candy corn (optional)

Preheat oven to 350°F.  Line muffin pan with paper baking cups.

For cupcakes, combine cake mix, margarine or butter, egg whites, milk and vanilla.  Mix 3 - 4 minutes on medium.  Divide batter into two separate bowls.  With food coloring, tint batter in one bowl yellow and the other orange.  Pour yellow batter into muffin cups.  Carefully spoon orange batter over yellow, filling 3/4 full.  Bake 15 - 20 minutes.  Cool completely.  Combine frosting ingredients.  Mix on medium 2 - 3 minutes.  Frost cupcakes and garnish with candy corn (optional).