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Corn on the Cob Cupcakes

(4 Votes)

For these Corn on the Cob Cupcakes, simply line up a trio of jelly bean-studded cupcakes to resemble corn on the cob and top with butter pats made of fruit chews. It's a novelty cupcake recipe sure to impress.

What You'll Need:
  • 24 vanilla cupcakes baked in white paper liners
  • 1 (16-ounce) can vanilla frosting
  • Yellow food color
  • About 3-1/2 cups small jelly beans in assorted yellow, cream and white colors (such as Jelly Belly)
  • 4 pieces yellow fruit chews (such as Laffy Taffy, Starburst)
  • 2 tablespoons each black and white decorating sugars (see Note)
  • 8 sets corn holders
What To Do:
  1. Tint vanilla frosting pale yellow with the food color.
     
  2. Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place 3 cupcakes side by side on a corn dish or a serving platter. Repeat with remaining cupcakes, frosting, and jelly beans.
     
  3. Cut fruit chews into eight 1-inch squares, and soften edges slightly by hand so they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with sugars. Insert 1 corn holder, if using, in each end cupcake.
     
Notes

Nutritional InformationShow More

Servings Per Recipe: 24

  • Amount Per Serving % Daily Value *
  • Calories 308
  • Calories from Fat 119
  • Total Fat 13g 20 %
  • Saturated Fat 5.1g 26 %
  • Trans Fat 0.0g 0 %
  • Protein 1.0g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 195mg 8 %
  • Total Carbohydrates 50g 17 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 41g 0 %

Ratings & Comments

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I have not made this yet so I cannot rate it.

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These make fantastic snacks for Vacation Bible School kids at Church!! THANKS

I made these and everyone loved them. : )

this is soooooooooooooooooo cute

Very creative for our summer picnics.

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