October 05, 2018
Mini Funfetti Frosted Cupcakes
What You'll Need:
- 1/4 Cup + 1 Tbsp Coconut flour sifted (31 g)
- 2 1/2 Tbsp Protein Milkshake Cupcake Batter Protein Powder (or another Vanilla-based flavor)
- 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 (optional)
- Frosting:
- 1/3 Cup Non-fat Plain Greek yogurt
- 1/4 Cup Cupcake Batter Protein powder
- Sweetener of choice and to taste (Stevia recommended)
How it's made:
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Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray.
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In a small bowl, stir together the sifted coconut four, protein powder and salt.
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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.
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Stir in the flour mixture and then beat again until very smooth.
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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.
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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.
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To make the frosting:
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Stir together the Greek yogurt and the protein powder, and sweeten to taste.
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Spread, or pipe onto the cupcakes and devour!
Click Here for Cupcake Batter!