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Protein Cupcakes & Icing [GF, 70 Calories, Low Fat]

Be a cupcake in a world full of muffins.....but it’s 2018 so you’ll have to be a gluten free, dairy free, sugar free, fair trade non GMO basically be air, people like air….or bake these perfectly healthy @proteinmilkshake cupcakes instead!


  • 1/4 Cup + 1 Tbsp Coconut flour sifted (31 g)
  • 2 1/2 Tbsp Protein Milkshake Cupcake Batter Protein Powder
  • 1/4 tsp Salt
  • Eggs
  • 2 1/2 Tbsps Honey
  • Tbsp Non-fat plain Greek yogurt
  • Tbsp Coconut oil melted
  • 1/4 tsp Vanilla extract
  • 1/4 tsp Butter extract 


  1. Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray.
  2. In a small bowl, stir together the sifted coconut four, protein powder and salt.
  3. 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.
  4. Stir in the flour mixture and then beat again until very smooth.
  5. 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.
  6. 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.
  7. To make the frosting:
  8. Stir together the Greek yogurt and the protein powder, and sweeten to taste.
  9. Spread, or pipe onto the cupcakes, sprinkle sprinkles and devour! 

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