These quick and easy, kid-friendly Mini Protein Cupcakes are complete with funfetti Greek yogurt frosting, and are only 70 calories!
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Have you heard about the ridiculously cute-AND-only-70-calories alteration (I may have just made that word up) system of FFF.
You guys, these little babies rival the Mini Pancake Skewers in cute-osity, and I seriously am SO pumped to share these with you. I know, you’re rolling your eyeballs at me, groaning and saying “But, you’re always so pumped to share things with us”
But, I mean, LOOK! Mini cupcakes that are ONLY 70 CALORIES, gluten-free AND they are packed with protein!
Yes, that sentence just happened to your life. Doesn’t it feel more complete now?
You’re welcome. First, let’s chat about things that I am in <3 with.
And by that, I mean this Cupcake Flavored Protein Powder from Protein Milkshake Bar.
Yes, it does taste like a cupcake (!!!) which obviously means that it should be baked INTO a cupcake right?
Even if you don’t understand me very often, I KNOW that you guys understand anything involving cupcakes.
Especially cupcakes that you can consume multiple of, and for an everyday snack or even, dare I say it, FOR BREAKFAST?
I mean, the “frosting” is made from Greek yogurt, which has “eat me upon rising” written alllll over it.
Why You Will Love This Recipe
- Low in calories: Each mini cupcake contains only 70 calories!
- Gluten-free: This recipe is perfect for those with gluten sensitivities or following a gluten-free diet.
- Protein-packed: The cupcakes are made with protein powder, providing a healthy dose of protein in a delicious and convenient form.
- Unique flavor: The use of cupcake-flavored protein powder adds a delightful.
- Healthy frosting: The frosting is made from Greek yogurt, which is a healthier alternative to traditional frosting.
- Colorful and fun: The addition of sprinkles brings a touch of fun and color to the cupcakes.
Don’t say I don’t look out for you.
INGREDIENTS:
- 1/4 Cup + 1 Tbsp Coconut flour sifted (31 g)
- 2 1/2 Tbsp Cupcake Batter Protein Powder
- 1/4 tsp Salt
- 2 Eggs
- 2 1/2 Tbsps Honey
- 1 Tbsp Non-fat plain Greek yogurt
- 2 Tbsp Coconut oil melted
- 1/4 tsp Vanilla extract
- 1/4 tsp Butter extract *
- Frosting:
- 1/3 Cup Non-fat Plain Greek yogurt
- 1/4 Cup Cupcake Batter Protein powder
- Sweetener of choice and to taste (I used a pinch of Stevia)
INSTRUCTIONS
- Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray.
- In a small bowl, stir together the sifted coconut flour, protein powder, and salt.
- In a medium bowl, beat together the eggs, honey, Greek yogurt, coconut oil, vanilla extract, and butter extract with an electric hand mixer until well combined.
- Stir in the flour mixture and then beat again until very smooth.
- Pour the batter into the muffin tins (I used about 1 Tbsp per cupcake) and let it stand for 10 minutes before baking, to allow the coconut flour to begin absorbing the liquid.
- Bake until they are just set and a toothpick comes out clean, about 10 minutes. The cupcakes may feel a little on the softer side, but they firm up once cooling. It’s very important to not overbake products with protein powder, or they can go quite “spongy.” Let cool.
- To make the frosting: Stir together the Greek yogurt and the protein powder, and sweeten to taste.
- Spread, or pipe onto the cupcakes and devour!
Ingredients
- 1/4 Cup + 1 Tbsp Coconut flour sifted (31 g)
- 2 1/2 Tbsp Cupcake Batter Protein Powder
- 1/4 tsp Salt
- 2 Eggs
- 2 1/2 Tbsps Honey
- 1 Tbsp Non-fat plain Greek yogurt
- 2 Tbsp Coconut oil melted
- 1/4 tsp Vanilla extract
- 1/4 tsp Butter extract *
- Frosting:
- 1/3 Cup Non-fat Plain Greek yogurt
- 1/4 Cup Cupcake Batter Protein powder
- Sweetener of choice and to taste (I used a pinch of Stevia)
Instructions
- Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray.
- In a small bowl, stir together the sifted coconut four, protein powder and salt.
- In a medium bowl, beat together the eggs, honey, Greek yogurt, coconut oil, vanilla extract and butter extract with an electric hand mixer until well combined.
- Stir in the flour mixture and then beat again until very smooth.
- Pour the batter into the muffin tins (I used about 1 Tbsp per cupcake) and let it stand for 10 minutes before baking, to allow the coconut flour to begin absorbing the liquid.
- Bake for until they are just set and a toothpick comes out clean, about 10 minutes. The cupcakes may feel a little on the softer side, but they firm up once cooling. It’s very important to not over bake products with protein powder, or they can go quite “spongy.” Let cool.
- To make the frosting:
- Stir together the Greek yogurt and the protein powder, and sweeten to taste.
- Spread, or pipe onto the cupcakes and devour! **
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Want more cute, mini things?
Mini White Chocolate Cheesecakes
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