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.)