1. Make cupcakes in mini muffin pan, baking 8-10 minutes, or until tops spring back when pressed lightly. You don’t want these to turn brown.
2. While cupcakes cool, make frosting (color orange, if you like, to resemble center of candy corn).
3. Make whipped topping. Keep chilled until ready to use.
4. Assemble cupcakes by frosting cooled cupcakes with orange frosting, then topping with whipped topping.
5. Garnish with candy corn or your favorite white, yellow or orange candies.
6. Store in refrigerator to keep whipped topping cool.

These Mini Gluten Free Candy Corn Cupcakes are the perfect addition to a happy Halloween or autumn table-scape! And because they’re so small, well, you can have two (or 3?) if you like. 😉

In this recipe, you’ll find links to my gluten-free pumpkin cupcake recipe, my no butter creamy frosting, and dairy-free whipped topping. If you eat dairy products, feel free to use regular gluten-free frosting and whipped topping. Use the products that suit your own special diet, and enjoy creating something fun based on this bit of festive inspiration!

Quick to fix, versatile and delish, I know you’ll love these Mini Gluten Free Candy Corn Cupcakes as much as my friends and family do!

These Mini Gluten Free Candy Corn Cupcakes are the perfect addition to a happy Halloween or autumn table-scape! And because they’re so small, well, you can have two (or 3?) if you like. 😉

In this recipe, you’ll find links to my gluten-free pumpkin cupcake recipe, my no butter creamy frosting, and dairy-free whipped topping. If you eat dairy products, feel free to use regular gluten-free frosting and whipped topping. Use the products that suit your own special diet, and enjoy creating something fun based on this bit of festive inspiration!

Quick to fix, versatile and delish, I know you’ll love these Mini Gluten Free Candy Corn Cupcakes as much as my friends and family do!