Protein Cupcakes With Funfetti Icing

 These quick and easy, kid-friendly Mini Protein Cupcakes are complete with funfetti Greek yogurt frosting, and are only 70 calories!

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! 

Recipe

Protein Cupcakes With Funfetti Icing

5 from 5 votes

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Serves: 12

Prep: 20 minutes minutes

Cook: 10 minutes minutes

Total: 30 minutes minutes

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! **

Tips & Notes:

The extract is optional, but HIGHLY recommended. It really adds the buttery, cake flavour!
* This makes enough for a the cute little dollop of frosting on each cupcake that you see in the picture, if you want them covered with more frosting, double the recipe!
Cupcakes are best fresh, or stored covered at room temperature, and frosted just before serving. If you must frost them in advance, store them in the refrigerator and bring to room temperature before serving. Please note that refrigeration slightly affects the texture.

Nutrition Info:

Calories: 79kcal (4%) Carbohydrates: 6g (2%) Protein: 6g (12%) Fat: 4g (6%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.4g Trans Fat: 0.003g Cholesterol: 36mg (12%) Sodium: 75mg (3%) Potassium: 38mg (1%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 56IU (1%) Vitamin C: 0.02mg Calcium: 29mg (3%) Iron: 1mg (6%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dessert, Snack

Cuisine:American

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