Candy Corn Cupcakes

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, combine flour, baking powder and salt.

In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated.

With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.

Divide batter in half; tint one batch yellow with yellow food coloring and tint second batch orange by combining yellow and red food coloring.

Scoop a spoonful of yellow batter evenly into the muffin tray. Top with orange batter to completely cover yellow batter.

Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean.

Remove from oven and cool completely on a wire rack before frosting.

In bowl of an electric mixer fitted with paddle attachment, beat butter and confectioners' sugar on medium speed until light and fluffy, approximately 1-2 minutes.

With mixer on low speed, add milk and vanilla, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.

Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with nonpareils and candy corn, if desired.