As promised, cupcake recipe number two from my protein baking adventure last week! A Funfetti Cupcake with Protein frosting 🙂 At only 80 calories each, you will love these! They are the perfect treat that you can eat without any guilt!
Funfetti Protein Cupcakes
1 ¼ cup oat flour (used instant oats-ground in nutribullet to powder)
3 Tbs coconut flour
1 scoop Cellucor Cor-fetti Cake Protein Powder
1/3 cup fat free cottage cheese
3 egg whites
¼ cup greek yogurt (or unsweetened applesauce) –I used 0% greek yogurt
½ cup vanilla almond milk ( i used reduced sugar )
1/3 cup baking stevia or sweetener of choice
1 tsp almond extract
1 tsp baking powder
½ scoop Cellucor Corfetti Cake Protein Powder
1 tbs greek yogurt
Almond milk until desired consistency—I added capfuls until reaching the consistency I wanted about 5 capfuls of almond milk total
Optional: Additional Sprinkles
Preheat oven to 350F. Mix all of your dry ingredients together. In a separate bowl mix your wet ingredients together. Combine wet and dry until completely mixed, Put muffin liners into a muffin tin and spray liners with a butter flavored nonstick cooking spray. Add batter to eat liner filling about ¾ the way. This recipe made about 10-12 cupcakes. Put in oven for about 7-10 minutes, I did the touch test– if you touch the tops of the cupcakes and it sinks–they’re not ready. If you touch and it springs back, READY! Let cupcakes cool completely.
For the frosting, add your protein powder and your greek yogurt, add 1 capful or tsp almond milk and stir. Continue to add small amounts of almond milk until your desired consistency. It was about 5-6 capfuls for mine. Top with additional sprinkles and Enjoy!
The cupcakes were not dense as you normally see when baking with whey protein. They were light and perfect 🙂 You will not believe the macros of these cupcakes! WITH the frosting included ONLY:
80 calories 1.4 Fat 9.7 Carbs 7.6 Protein