Bake the cupcakes according to the directions on the box of cake mix.

Once the cupcakes are done baking, set them aside to cool completely, about 45 minutes at room temperature or 20 minutes in the freezer.

Ice all of the cupcakes with the vanilla frosting in a ½-inch layer.

Gently press each candy corn into the frosting with white points facing inward toward the center of each cupcake. Set candy corns all the way around. This will leave a small “hole” in the center.

Fill each cupcake’s center “hole” with the gold sprinkles for the center of the flower (see photos).

Plate and serve immediately or pack them up in this handy cupcake taker.