Healthy Vanilla Protein-Packed Cupcakes

You know when you go to a wedding, it’s a toss-up, the cake is going to be amazing-best-wedding-cake-I’ve-ever-had or meh, a waste of calories. I didn’t think I was a cake person until the last few years. Vanilla wedding cake that’s light, fluffy yet dense with hints of almond extract and buttery, creamy frosting, hits me deep in the feels, and taste buds. While I love chocolate desserts (A LOT), vanilla cake trumps it. But it’s not exactly health-conscious to make cake every week, unless you have a protein packed recipe. Alas, that’s what I crafted! You can make your cake and eat it too with this recipe.

Let’s talk ingredient swaps. When you make ‘healthy’ recipes, it’s best to follow the recipe to a T. But you could crack your own eggs and separate the whites out then whisk them. Cheesecake flavor pudding mix could be exchanged for vanilla and if you don’t have almond extract, vanilla extract will work just fine. Paleo flour works so well for baking – it’s a combination of almond and coconut flours which bake up nicely. The protein powder is the last area that is difficult to substitute because different brands of protein powders have different scoop sizes and baking properties. If you have to substitute, go with the about of grams listed in the recipe below.

Ingredients

1 T. (14g) coconut oil, melted
111g unsweetened applesauce
3 T. (46g) liquid egg whites
1 tsp. almond extract
1 T. (12g) no calorie sweetener (I used swerve)
¼ tsp. baking powder
1/8 tsp. salt
7g (1/4 pkg) sugar free, fat free cheesecake dry pudding mix
½ cup (46g) paleo flour
1 scoop (33g) Core Nutritionals PRO frosted vanilla cupcake protein powder

Frosting:
50g nonfat vanilla greek yogurt
1 T. (11g) whipped cream cheese
15g Core Nutritionals PRO frosted vanilla cupcake protein powder

Directions:
Preheat oven to 325°F. Place 4 cupcake liners in tins and set aside.

In a microwave safe bowl, melt coconut oil. Add applesauce, egg whites and almond extract. Whisk in no calorie sweetener. Sift in dry ingredients – baking powder, salt, cheesecake pudding mix, paleo flour and protein powder. Gently mix until combined.

Using a food scale, measure 71g batter in each cupcake liner for equal sized cupcakes. Bake for 17-19 minutes until center is set. Remove from tin and cool on cooling rack. Prepare frosting while cupcakes are baking and cooling.

In a small mixing bowl, combine cream cheese, greek yogurt and protein powder. Stir until smooth and refrigerate until ready to use.

Let cupcakes cool completely before frosting otherwise they will stick to the liner and melt the frosting. Use 19g frosting on each cupcake for equal portions. Top with sprinkles if desired. Store remaining cupcakes in refrigerator.

Nutrition:
Serving size: 1 cupcake with frosting, 173 calories, 13.5g Protein, 13.5g Carbohydrates, 7g Fat

Recipe makes 4 cupcakes

Purchase Core Nutritionals PRO protein powder used in the recipe here and use promo code “COURTNEY” to save $$.

Frosted Vanilla Protein Cupcakes
Frosted Vanilla Protein Cupcakes
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