Candy Corn Cupcakes

I find the cutest foodie ideas from Shay’s blog. You see, I love to celebrate! I love to celebrate all the seasons, all the days, all the holidays. If it snows, we sit by the fire and drink hot chocolate. If it’s fall – we eat all things pumpkin and spice and take lots of walks. If it’s hot and sunny we celebrate with smoothies, ice cream, popsicles, and swim, swim, swim.

When I had babies, I felt like there was so much mundane to my days – the same thing everyday – diapers, eat, sleep, clean, and repeat. However, I learned that while the days were long, time moved fast. So I found that the key to making the most of my days, celebrating the little moments, is what made those long days special.

I no longer have babies, but I still have mundane (work, laundry, cooking, cleaning, and repeat). But life is still flying, so I am doing my best to capture the days and special moments.

Shay devotes much of her blog to living life in the same way, and I love it. She celebrates the little things and makes life (and the seemingly mundane) fun and special.

She recently posted some of her favorite fall treats recipes, and one recipe grabbed my attention – Candy Corn Bundt Cake! Candy corns and cake – I mean, for me there just isn’t anything better. Candy Corn – you either love it or you hate it, and I LOVE ITTTT!!!!

Her recipe looks delicious, but I wanted to make it more macro-friendly, which I did, while maintaining the yum! My kids were excited to come home to these treats. When I bake they will ask, “Are these real or healthy?” My answer this time? They are both – real AND healthy and not scary at all! Promise! 🤣

Delicious and macro-friendly, each cupcake (without the frosting) is a mere 70 calories, 10 carbs, 5g protein and 2g fat!

For the kids I topped them with just a dollop of white frosting, sprinkles and a candy corn. The cupcakes really stand alone though, so just a dollop is all that is needed. Make sure you use white frosting, as it needs to be white in order to complete the “corn”. 😉 To keep it more macro-friendly, I also topped some with a dollop of Fat Free Redi Whip, and this was delicious. Lastly, I made a protein glaze with vanilla protein powder, almond milk and vanilla extract.

All three are amazing topping options. Like I said before, the cupcakes are great plain as well. So however, you want to top and serve is completely up to you.

Candy Corn Cupcakes

Servings: 16
Print

A fun and healthy fall treat for you and your little tricksters.

Ingredients

1.25 cups yellow cake mix
1.25 cups Kodiak cake mix
1 box Simply Delish or sugar free vanilla pudding mix
6 TBS liquid egg whites
2 large eggs
1/2 cup greek yogurt (I used Two Good Vanilla)
1 tsp cake pop extract
1 tsp vanilla extract

Directions

Preheat oven to 350. Prepare muffin tins.
Combine all ingredients and mix well in electric mixer.
Separate the batter into two bowls. One bowl add in orange food coloring. The other bowl add in yellow food coloring.
With a cookie dough baller add in one scoop of orange batter in all of the muffin tins. Clean the baller and then add a scoop of yellow batter.
Gently bang the tins to even the batter.
Bake for 15 minutes, or until a toothpick comes out fairly clean.
Allow the cupcakes to cool completely.
Top with a dollop of white frosting, protein glaze or whipped topping (if serving right away), and of course a candy corn or two.