Protein Cupcakes - Fluffy and Delicious!
Full of flavor and perfectly fluffy, these Protein Cupcakes are the best you'll find! Made with natural, gluten free ingredients. Makes 6 cupcakes.
Servings: 6 cupcakes
Calories: 192kcal
Ingredients
Cupcakes:
- 4 large egg whites 132g
- 2 teaspoons coconut oil 10ml or 9g
- ¼ cup non-fat Greek yogurt 57g
- ½ cup vanilla pea protein blend 56g
- ¼ teaspoon vanilla bean powder 1.2ml
- ⅛ teaspoon vanilla flavored stevia 0.6ml (~12 drops)
- 2 tablespoons almond flour 14g
- ½ teaspoon baking powder 5ml
Frosting:
- 1 cup raw cashews, soaked in filtered water for 4 hours or more 122g
- ⅓ cup filtered water 80ml
- ¼ teaspoon vanilla flavored stevia 1.2ml
Instructions
- Begin to make the frosting by draining and rinsing the cashews.
- Blend the cashews with the filtered water and stevia until smooth. (Depending on your blender, you may need a little more water and you may need to scrape the sides down a couple of times.)
- Refrigerate until ready to use.
- Preheat oven to 325F (163C).
- Combine egg whites, oil, and yogurt until smooth (with whisk or electric mixer).
- Add remaining ingredients, and mix until smooth. Batter will be thick.
- Spoon batter into 6 small silicone muffin cups.
- Bake for about 20 minutes, until firm and a toothpick comes out clean.
- Let cool, then frost and enjoy!
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 (other than a pea protein blend). See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.
The macros for one unfrosted cupcake are:
Prot: 10g, Carbs: 3g (1g fiber, 1g sugar), Fat: 3g, Cal: 86
Prot: 10g, Carbs: 3g (1g fiber, 1g sugar), Fat: 3g, Cal: 86
Nutrition
Serving: 1cupcake | Calories: 192kcal | Carbohydrates: 9g | Protein: 10g | Fat: 11g | Fiber: 1g | Sugar: 2g