These corn-on-the-cob cupcakes were served at the end of a recent corn roast we went to and I couldn't resist getting the recipe to share.
There are directions for these on the Internet but here's how my friend J. made hers:
You make the cupcakes out of a white box cake mix. Tint store-bought vanilla icing yellow w/food coloring. And then line Jelly Belly jelly beans across the top to look like rows of corn kernels. (I think it might be best to use the Jelly Belly brand since they are smaller than regular jelly beans.) They also come in a large variety of colors and flavors. Buy yellow and white (I think the pale yellow ones were buttered popcorn flavor.)
Then, you just line three cupcakes up in a row, putting a plastic corn holder on the ones on the ends. To resemble a pat of butter, place a yellow Starburst candy or Laffy taffy on top. Sprinkle black sugar over the cupcakes to look like pepper.
I found it helpful, once I had iced the cupcakes, to put them in the refrigerator for about 10 minutes. That way, the icing firmed up a bit, and the jelly beans didn't slide.
These might even be a nice addition to your Thanksgiving table. Very cute!