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.