These quick and easy, kid-friendly mini protein cupcakes are topped with a delectable funfetti Greek yogurt frosting.
There’s a certain mini cupcake bakery chain in New York and New Jersey that makes adorable, delectable, tiny little cupcakes that I can’t think about without craving. But for those of us who don’t live in NYC or don’t have a Manhattan vacation on the books, we don’t have to miss out! We created this mini cupcake recipe that not only captures this cuteness but is also much healthier! We crafted a vanilla batter using cupcake batter protein powder to capture the flavor of the perfect vanilla funfetti cupcakes that you stuffed in your face at every opportunity when you were a kid. And we opted for nonfat Greek yogurt for both the batter and the frosting to keep things healthy and add even more protein. We used a star piping tip to pipe an adorable little dollop of frosting onto each cupcake. Then topped it all off with rainbow sprinkles!
As you may know if you have kids, they love anything miniature. So get them involved in making and decorating these cupcakes! Just be prepared for your kiddos to request them for every birthday from now on. These cupcakes are perfect for potlucks, birthday parties, snacking, and (dare I say it?) breakfast.
Are Protein Cupcakes With Funfetti Icing Healthy?
This low-calorie recipe has tons of healthy alternatives to traditional cupcake ingredients. The frosting is made from protein-rich Greek yogurt, which is a healthier alternative to traditional frosting. The batter features the same Greek yogurt as well. Coconut flour is high in fiber and lower in carbohydrates than traditional flour. Butter extract adds richness without excess fat and calories. We avoid refined sugar in the batter and frosting by using stevia and honey (although it’s important to note that sprinkles contain refined sugar). This recipe is gluten-free, so it’s perfect for those with gluten sensitivities or following a gluten-free diet.
What Type Of Sprinkles Should I Use?
I personally recommend rainbow sprinkles for both the taste and aesthetic, but the sky’s the limit. I used nonpareils (aka round sprinkles), but you can also use jimmies (the ones with the squishy texture that you probably recognize from the ice cream truck), quins (the flat sprinkles that look like little wafers), or even sanding sugar (these look like sugar crystals that are a bit bigger than regular white sugar). Of course, you can also use chocolate sprinkles or buy a monochrome container of sprinkles in your fave color.
How Do I Store Leftovers?
Try to only frost as many cupcakes as you know will be consumed that day (see next tip). Store leftover frosted cupcakes in an airtight container at room temperature for 2 days or in the fridge for 4 days. If they are unfrosted, the cupcakes and icing will keep separately in the fridge for 5 to 7 days. You can freeze the cupcakes, frosted or unfrosted, for 3 months.
Serving Suggestions
I love to wash cupcakes down with a glass of whole milk, but your favorite non-dairy milk works, too! Or how about a cup of Vegan Hot Chocolate?
We have a ton of mini recipes on FFF. If you’re feeling inspired, you could have a potluck where all the food is miniature! Try Mini Pancakes, Mini Waffles, Mini Fruit Tarts, Mini Meatloaf, Mini Quiche, and Mexican Mini Bell Pepper Nachos.
If you have leftover sprinkles, use them in this Vanilla Milkshake recipe!
Ingredients
- 1/4 cup + 1 tablespoon coconut flour sifted, 31 grams
- 2 1/2 tablespoons cupcake batter protein powder
- 1/4 teaspoon salt
- 2 eggs
- 2 1/2 tablespoons honey
- 1 tablespoon plus 1/3 cup nonfat plain Greek yogurt divided
- 2 tablespoons coconut oil melted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon butter extract optional
- 1/4 cup cupcake batter protein powder
- Stevia or sweetener of choice to taste
- Rainbow sprinkles
Instructions
- Preheat your oven to 350°F 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, 1 tablespoon 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 tin (1 tablespoon per cupcake) and let it stand for 10 minutes before baking to allow the coconut flour to begin absorbing the liquid.
- Bake until 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 when cooling. It's very important to not overbake products with protein powder, or they can get quite spongy. Let cool.
- To make the frosting, stir together protein powder, 1/3 cup Greek yogurt, and stevia. Spread or pipe onto the cupcakes and top with sprinkles.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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