Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Corn-on-the-Cob Cupcake 3.4 (69) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 15, 2020 Print Share Share Tweet Pin Email Yield: Makes 24 cupcakes or 8 "ears of corn" This wonderfully whimsical cupcake recipe, perfect to make for a summer dessert, is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!" Ingredients Vanilla Frosting for Cupcakes Yellow liquid food coloring 24 Vanilla Cupcakes, baked in white paper liners 3 ½ 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) Directions Color the frosting pale yellow with food coloring. 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. 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. Print