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Mini Protein Cupcakes with Funfetti Icing {GF, High Protein, Under 100 Calories, Low Fat, Super Simple,}

These quick and easy, kid friendly Mini Protein Cupcakes are complete with funfetti Greek yogurt frosting, and are only 70 calories!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12
Author Taylor

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! **

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.