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Healthy Candy Corn Cupcakes with Greek Yogurt Frosting

Lisa Bonny
A healthier, protein packed version of a classic vanilla cupcake, styled after classic candy corn.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 -18 cupcakes

Ingredients
  

For the cupcakes:

  • 1 box white cake mix
  • 1 c. plain Greek yogurt
  • 1 c. water
  • red and yellow food coloring

For the Greek Yogurt Frosting:

  • 8 oz cream cheese softened
  • 1 c. plain or vanilla Greek yogurt
  • 1/4 c. powdered sugar

Instructions
 

  • Preheat the oven to 350°F. Line a 12 cup muffin tin with cupcake papers.
  • In a large bowl, mix together cake mix, Greek yogurt and water.
  • Divide the batter evenly between two bowls.
  • Use a few drops of the yellow food coloring to color one bowl of batter yellow.
  • Color the other bowl of batter orange by mixing yellow + red (I used 6 drops of yellow and 2 drops of red).
  • Divide yellow batter evenly between the twelve muffin cups.
  • Top the yellow batter evenly with the orange batter.
  • Bake at 350 for 15-18 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
  • 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:

  • 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.
  • Measure powdered sugar into mixer and combine thoroughly.
  • Spread frosting on cooled cupcakes. Make frosting thick and high enough to look like the little white top on a piece of candy corn.

Notes

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. 
Keyword candy corn cupcakes, diy cupcakes recipe, halloween cupcakes, recipes