Happy Halloween! After making my all-natural Protein Candy Corn last week, I couldn't wait to make these Healthy Candy Corn Protein Cupcakes!

yellow and orange layered protein cupcake with white frosting and three pieces of protein candy corn on top — Healthy Candy Corn Cupcakes

I used Jamie Eason's delicious Whey Protein Isolate for these cupcakes. All-natural, and the vanilla tastes like cake batter! Combined with the mild flavor of the carrot juice (orange layer) and turmeric (yellow layer), these cupcakes are delicious!

I also used Jamie's protein for the Protein Candy Corn recipe, and the protein powder flavor really shines in that recipe. I don't think you can taste the carrot or turmeric at all. Just cake batter deliciousness!

six silicone cupcake cups filled with yellow and orange protein cake batter in them — Healthy Candy Corn Cupcakes

I am amazed at how bright and colorful these cupcakes are. It's not Photoshop! It's nature, in a protein cupcake! A delicious Candy Corn Protein Cupcake. :) Enjoy!

Recipe

Healthy Candy Corn Cupcakes (No Food Dyes)

Andréa

Makes 6 cupcakes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Ingredients

Yellow layer:

½ cup vanilla whey protein concentrate 45g
2 tablespoons coconut flour 14g
⅓ cup natural applesauce 74g
¼ teaspoon ground turmeric 1.2ml
½ teaspoon baking powder 2.5ml

Orange layer:

½ cup vanilla whey protein concentrate 45g
2 tablespoons coconut flour 14g
¼ cup carrot juice 60ml
½ teaspoon baking powder 2.5ml

Frosting:

1 cup raw cashews 122g, soaked in filtered water for 4 hours or more
¼ cup vanilla whey protein concentrate 23g
¼ cup filtered water 60ml, or a little more if necessary

Instructions

Preheat oven to 325F (163C).
Mix the yellow layer ingredients by first mixing the applesauce and turmeric, then adding it to the dry ingredients.
Spoon into 6 small silicone muffin cups.
Mix the orange layer ingredients.
Spoon into the muffin cups.
Bake for 8 minutes, and see if they are firm. If not, check every 1-2 minutes. Do not over-bake! Remove cupcakes from oven as soon as they are firm and a toothpick comes out clean.
Meanwhile, rinse and drain the cashews.
Blend frosting ingredients until smooth. If you need more water, add it by the tablespoon.
Set frosting in the freezer while the cupcakes finish baking, and while they cool to room temperature.
Frost cupcakes, and top with Protein Candy Corn (optional, not included in macros).
Enjoy! Store in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)

Nutrition