Protein Apple Cupcakes with Protein Peanut Butter Frosting
Prep Time10mins
Cook Time25mins
Total Time35mins
Servings: 14cupcakes
Calories: 172kcal
Course: Dessert
Cuisine: American
Easy and healthy Protein Apple Cupcakes topped with a Protein Peanut Butter frosting; Made with whole wheat flour, protein powder, greek yogurt and applesauce, these have no oil and are sugar free too! Pipe on some high protein peanut butter frosting and you have the perfect apple cupcake for breakfast or dessert!
Ingredients
1⅓cupsWhole Wheat Pastry Flour, 160g
⅔cupUnflavored Protein Powder, 2 scoop, about 60g, see notes for sub
¼cupVanilla Protein Powder, 22g
2tspCinnamon
¼tspNutmeg
¼tspCloves
1½tspBaking Powder
¾tspBaking Soda
½cupUnsweetened Applesauce, 120g
½cupNon-fat Green Yogurt, 112g
½cupAlmond Milk
¼cupMaple Syrup, sugar-free preferred
2Eggs
2tspVanilla
1mediumApple, Cored and Finely Chopped/Grated, 182g
Protein PB Frosting recipe:
Peanut Butter
Peanut Butter Powder
Non-fat Green Yogurt
Vanilla Protein Powder
Almond Milk
Instructions
Preheat oven to 350°F, line a 14 muffin cups - 12-cup pan and 2 more - with cupcake liners, and lightly spray insides with cooking spray.
In a large bowl, whisk together whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, nutmeg, cloves, baking powder and baking soda.
In another bowl, whisk applesauce, Greek yogurt, almond milk and eggs.
Add dry mix to wet, and gently fold until combined.
Add copped apples and gently fold again. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the muffins dense.
Divide the batter among muffin cups, about ¾ way to the top.
Bake for 23-25 minutes. A toothpick inserted into center should come out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 20 minutes.
While the cupcakes cool, make the frosting according to the recipe (in the notes) and then pipe on!