Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Corn-on-the-Cob Cupcake 3.4 (69) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 15, 2020 Print Rate It 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. Rate it Print