Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Divide the batter into three separate bowls. Leave one bowl plain, add yellow food coloring to the second bowl until you achieve a bright yellow color, and add orange food coloring to the third bowl until you achieve a vibrant orange color.

Scoop a tablespoon of plain batter into the bottom of each cupcake liner. Follow with a tablespoon of yellow batter and then a tablespoon of orange batter, layering them for a striped effect.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, frost each cupcake with vanilla frosting and top with a few candy corn pieces for decoration.