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- Macros For Each cupcake with frosting and toppings
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Calories:
85 -
Carbs:
8g -
Fat:
1g -
Protein:
11g
Ingredients
Ingredients for Cupcakes (Recipe makes 16):
75g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
36g Coconut Flour
30g All Purpose Flour
16g Powdered PB
10g Zero Cal Sweetener of your choice
6g Ground Cinnamon
12g Baking Powder
275g Plain NonFat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
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Ingredients for Cinnamon Roll Protein Frosting:
180g Plain NonFat Greek Yogurt
16g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
8g Powdered PB
4g Sugar Free/Fat Free White Chocolate Pudding Mix
3g Ground Cinnamon
2g Zero Cal Sweetener of your Choice
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Protein Icing:
20gFlex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
15g Powdered Sugar
30g Plain NonFat Greek Yogurt
1-2g Zero Cal Sweetener of your choice (optional)
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Rest of Toppings:
15g Crushed Cinnamon Toast Crunch
Directions
1) Preheat oven to 350 degrees F. Add dry cupcake ingredients into a bowl and mix. Then take wet ingredients and add to a separate bowl and mix. Combine dry ingredients with wet and mix until smooth.
2) Spray cupcake molds (I used silicone cupcake molds) with non stick butter spray and add batter. Bake for 12-18 minutes. When you see cracking in the tops of the cupcakes and a golden color, you’ll know they are ready.
3) Make up your protein frosting by adding ingredients to a bowl and mix until smooth. Add to fridge to cool. Now make up your protein icing by combining all 3 ingredients and mixing. Then add 5-10ml of cold water and mix and then see the texture. Be careful not to add too much water.
4) Once all is ready, add frosting to cupcakes and add crushed cinnamon toast crunch on top. Then add your protein icing into a small ziplock bag and swirl on top then enjoy! I keep these in the fridge all week in a Tupperware container!