Sweet Potato Protein Cupcakes
Prep time
Cook time
Total time
Makes 6 cupcakes.
Serves: 6
  • 1 cup natural vanilla whey protein powder (90g)
  • 2 tablespoons coconut flour (14g)
  • 1 cup cooked sweet potato (150g)
  • 2 tablespoons filtered water (30ml)
  • 1 teaspoon baking powder (5ml)
  • ⅛ teaspoon sea salt (0.6ml)
  • ⅛ teaspoon ground cinnamon (0.6ml)
  • 1 cup raw cashews (122g), soaked in filtered water for 4 hours or more
  • ⅓ cup filtered water (80ml)
  • ¼ teaspoon toffee stevia (1.2ml)
  • ⅛ teaspoon ground cinnamon (0.6ml), or to taste
  1. Preheat oven to 325F (163C).
  2. Blend all cake ingredients until smooth.
  3. Pour into 6 small silicone muffin cups.
  4. Bake for 8-10 minutes, just until firm and a toothpick comes out clean. Do not over-bake!
  5. Meanwhile rinse and drain cashews.
  6. Blend cashews with remaining frosting ingredients until smooth.
  7. Place frosting in the freezer to cool a bit while your cupcakes finish baking.
  8. Remove cupcakes from oven, and let cool.
  9. Frost, and enjoy!
  10. Store in the refrigerator.
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.)
For an unfrosted cupcake, the macros are: Prot: 12g, Carbs: 9g (Fiber: 2g, Sugar: 3g), Fat: 1g, Cal: 93.
Nutrition Information
Serving size: 1 frosted cupcake Calories: 199 Fat: 9g Carbohydrates: 14g Sugar: 4g Fiber: 2g Protein: 16g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/sweet-potato-protein-cupcakes/