My kids are not pie-eaters, so I decided to make something fun for them for Thanksgiving dessert: candy corn–colored cupcakes. Guided by , I used a cake mix and colored the batter with Wilton gel food color, which resulted in really vivid cupcakes.
I started with the recipe on Our Best Bites, but soon realized I had used a too-big cake mix and needed to modify. I mixed my big, 28-ounce yellow cake mix with 1 cup sour cream, 3 eggs, 1/2 cup water and 1/2 cup vegetable oil (for a regular-size, 18.5-ounce cake mix just omit the water). The batter was still pretty thick, which I think helps the layers remain separate.
I divided the batter into 2 bowls, then used 1/2 teaspoon gel color in each bowl to color the batters yellow and orange. I lined a muffin tin with white paper liners, then used a 2-tablespoon scoop, scantly filled, to put yellow batter in the bottom of the liners. Then I did the same with the orange batter. I baked at 350F for 20 minutes. The big box of mix made 24 cupcakes.
I did not like the frosting I used, so I'll suggest you try one of these instead:
Pumpkin Spice Cupcakes with Orange Sour Cream Frosting
Pumpkin-Shaped Carrot Cake with Cream Cheese Frosting
Corn-on-the-Cob Cupcakes with Brown-Butter Frosting