Preheat your oven to 350°F (175°C). Cream together softened unsalted butter and granulated sugar until light and fluffy.

Add large eggs one at a time, followed by vanilla extract and sour cream, mixing until smooth.

In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients into the wet mixture, alternating with whole milk until just blended.

Divide the batter into two bowls; tint one with yellow food coloring and the other with orange.

Line cupcake tray with paper liners. Add spoonful of yellow batter to the bottom, then spoon orange batter on top.

Bake for 18-20 minutes, until a toothpick comes out clean. Let cool for 5 minutes then transfer to wire rack.

Prepare frosting by beating softened butter until creamy, then gradually add powdered sugar. Mix in vanilla and heavy cream until smooth.

Divide frosting into three bowls; tint one yellow, one orange, and leave one white.

Frost the cooled cupcakes using different colored frostings to create a candy corn effect.

Optionally sprinkle mini candy corn or festive sprinkles on top for added charm.