Healthy Candy Corn Cupcakes with Greek Yogurt Frosting

closeup candy corn cupcakes on wood 1_square

A healthier, protein packed version of a classic vanilla cupcake, styled after classic candy corn.



For the cupcakes:

For the Greek Yogurt Frosting:


  1. Preheat the oven to 350°F. Line a 12 cup muffin tin with cupcake papers.
  2. In a large bowl, mix together cake mix, Greek yogurt and water.
  3. Divide the batter evenly between two bowls.
  4. Use a few drops of the yellow food coloring to color one bowl of batter yellow.
  5. Color the other bowl of batter orange by mixing yellow + red (I used 6 drops of yellow and 2 drops of red).
  6. Divide yellow batter evenly between the twelve muffin cups.
  7. Top the yellow batter evenly with the orange batter.
  8. Bake at 350 for 15-18 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
  9. Let cool for 5 minutes in the pan, then remove the cupcakes to a cooling rack to finish cooling.

To make the Greek Yogurt Frosting:

  1. Add cream cheese and Greek yogurt to your stand mixer. Mix on high for 3-5 minutes, scraping down the sides occasionally, until the frosting is thick.
  2. Measure powdered sugar into mixer and combine thoroughly.
  3. Spread frosting on cooled cupcakes. Make frosting thick and high enough to look like the little white top on a piece of candy corn.


You do not have to use Greek yogurt frosting. You can substitute a can of vanilla or cream cheese frosting in place of homemade frosting. 

Keywords: candy corn cupcakes, halloween cupcakes, diy cupcakes recipe, recipes

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