Corn-on-the-Cob Cupcake

This wonderfully whimsical cupcake recipe is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"

  • Yield: Makes 24 cupcakes or 8 "ears of corn"
Corn-on-the-Cob Cupcake

Source: The Martha Stewart Show, April Spring 2008


  • Vanilla Frosting
  • Yellow liquid food coloring
  • 24 Vanilla Cupcakes, baked in white paper liners
  • 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
  • 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
  • 1 tablespoon black decorating sugar
  • 1 tablespoon white decorating sugar
  • 8 sets of corn holders (optional)


  1. Color the frosting pale yellow with food coloring.

  2. Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.

  3. Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.


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