Swerve 8 30 23 16472 cropped
Swerve 8 30 23 16472 cropped

Candy Corn Cupcakes

Recipes   Sweets    


1-1/2 cups cake flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

Pinch of nutmeg or cardamom

½ cup unsalted butter at room temperature

1 cup of Swerve Brown Sugar Replacement

2 large eggs at room temperature

½ cup of full fat sour cream

1 tsp pure vanilla extract


Cupcake Directions

  • Making sure one oven rack is in the center of the oven, preheat oven to 350°F and line a 12-cup muffin tin with muffin cups.

  • Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg (or cardamom) in a medium bowl.

  • In a large bowl, using an electric mixer, beat together the butter and Swerve Brown Sugar Replacement until light and fluffy. Beat in eggs one at a time until thoroughly combined. Beat in sour cream and vanilla extract.

  • Reduce the mixer speed to low and add in the dry ingredient mixture. Beat just until combined, being careful to incorporate all ingredients, scrape sides of bowl if necessary

  • Divide the batter into the prepared muffin cups. Fill no more than ⅔ full of batter.

  • Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.


  • Make https://swervesweet.com/recipes/cream-cheese-frosting

  • Divide the prepared cream cheese frosting evenly into 3 bowls. Color one portion orange and another portion yellow. Fit 3 pastry bags with the tip of your choice. We used a large round tip for each. Fill pastry bags with the frosting.

  • Pipe a layer of each color onto each cupcake.