Basic Vanilla Protein Cupcake

  • U Serves 7 People
  • P Prep: 00:15
  • P Cook: 00:21
Basic Vanilla Protein Cupcake

Nutritional Facts

per 1 serving size (Recipe makes 7 servings)


Amount Per Serving


Calories 161

Calories from Fat 50


% Daily Values*


Total Fat 5.58

8.58%


Saturated Fat 0.61

3.05%


Polyunsaturated Fat 0.21


Monounsaturated Fat 0.30


Cholesterol 27.14

9.05%


Sodium 298.96

12.46%


Potassium 117.32


Total Carbohydrate 17.35

5.78%


Dietary Fiber 3.31

13.24%


Sugars 0.94


Protein 11.53


Vitamin A 2.14%

Vitamin C 3.36%


Calcium 10.46%

Iron 5.50%


* Nutritional Values are estimated and may vary

³ Description

Use this recipe as base to create your favorite cupcakes….healthy of course! Get creative and play around with add-ins, try substituting a portion of the Almond Coconut Milk with fruit, add your favorite toppings, etc. Enjoy!!

² Ingredients

   

q Directions

Ingredients:

(Dry Ingredients)

84g, 3/4 cup Barley Flour (I use Bob Red Mill)
28g, 1 Scoop Vanilla Protein Powder (I use Dymatize Elite XT) **Use a Protein w/ a blend of Casein & Whey**
56g, ½ cup Almond Meal (I use Bod Red Mill)
5 tbs Stevia (or Sweetener of choice) *You can decide if you need less or more**
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp salt

(Wet Ingredients)

1 Whole Egg
50g Egg White (Equivalent to 1 whole egg)
63g, 1/4 cup Natural Unsweetened AppleSauce (No sugar add)
1tsp Vanilla
½ cup Unsweetened Coconut Almond Milk (Blue Diamond Brand-Preference) or Silk Almond Milk

(Cream Cheese Protein Frosting)

56g, ¼ cup Greek Yogurt (Chobani is my favorite)
56g, ¼ cup Fat Free Cream Cheese
14g, 2tbs Vanilla Protein Powder (I use Dymatize Elite XT)
Refrigerate until ready to use.


What you need:

Two Large Bowls or Mixer and Large Bowl
Measuring Spoons
Whisk or Large Fork (Mixer)
Muffin Pan/Cups
Cooking Spray/Oil
Scale

Tips/Suggestions:

Taste your batter before baking to determine if you need more sweetener.

Directions

1. Preheat oven to 350 degrees. Lightly spray Muffin Pan/Cups and set aside.
2. Combine all Dry Ingredients in large bowl (or mixer bowl), set aside.
3. Combine all Wet Ingredient in bowl, set aside.
4. Make tunnel in center of Dry Ingredient. Slowly pour Wet Ingredients and combine gently or slowly add Wet Ingredients to mixer with Dry Ingredients. Do not over stir or beat.
5. Divide batter into amount of cupcakes you desire (6-8 works best).
6. Place in oven and bake for 19-21 mins (All ovens are not created equal).
7. Remove from the oven; allow to cool in Muffin Pan for 5 mins. Remove from Muffin Pan and place on Wire Rack (or plate) to cool.
8. Frost cupcakes as you desire.
9. Enjoy!!

Recipe Provided by @nikiadyson

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