Corn on the Cob Cupcakes


Total Time: 30 mins

Prep Time: 30 mins

Yield: 24 servings

Equipment: Serving Tray or Platter, Mixing Bowl


    • 1 16-ounce can vanilla frosting
    • yellow food coloring
    • 24 vanilla cupcakes in paper liners
    • 1-1/2 cups small yellow jelly beans
    • 1 cup small white jelly beans
    • 1 cup small cream colored jelly beans
    • 8 yellow square fruit chews
    • 1 Tbsp black decorating sugar
    • 1 Tbsp white decorating sugar
    • 8 sets of corn cob picks



      1. Open frosting can and add in a few drops of food coloring. Stir until smooth and frosting is medium yellow. 
      2. Frost 3 cupcakes. Lay 5 rows of assorted color jelly beans on top of cupcake to resemble corn kernels. Make sure you cover entire top. Place cupcakes together on a temp-tations® serving platter. Continue frosting cupcakes in groups of 3. 
      3. Unwrap and press each fruit chew in your palm, softening edges to resemble melting butter. Put a dab of frosting on the back of each one and place on top of middle cupcake in each group of 3. 
      4. Sprinkle cupcakes with black and white sugar to resemble salt and pepper.
      5. Finally, insert one corn cob pick into ends of each set of 3. Enjoy! 



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