Instructions

Preheat the oven to 350 degrees. Line cupcake pan with paper liners.
In a medium sized mixing bowl, combine flour, baking powder, baking soda, & salt & mix together. In another bowl cream sugar & butter together with electric mixer until light & fluffy.
Add the creamed butter & sugar to the flour mixture & mix on medium-low speed for about a minute, you will end up with a crumb texture.
Add eggs, oil, sour cream, & vanilla to the flour mixture & beat on medium speed until just combined.
Slowly add in the milk on low speed.
Evenly divide the batter into 2 bowls. Add yellow food coloring to one bowl. With the second bowl add yellow+red food coloring to make orange. (The ratio to create orange is 2 drops of yellow for each drop of red).
Fill cupcake liners ¼ full with the Yellow batter, then fill to about ½ full with Orange batter.
Bake for 14-16 minutes (if your making mini cupcakes bake for 12-14 min.). Insert toothpick in center of a cupcake until it comes out clean or you can gently tap the top of the cupcake with your finger, if it springs back its done.
Remove from oven & let cool in pan for a few minutes then move to a wire rack to finish cooling.
-For the Frosting-
Combine ingredients & beat on medium speed with mixer until the consistence you want has been reached. Add a little extra whipping creme if you want the frosting thinner or add more powered sugar to thicken it. If your going to be piping the frosting then you want it fairly thick.
*Wait to place the Candy Corn on top of the cupcakes until you are about ready to serve them or store cupcakes in the refrigerator to prevent the candy corn from melting onto the frosting (trust me, if you leave them at room temperature over night, the candy corn melts & the colors run onto the frosting).