Frosted Funfetti Protein Cupcake!
Macros for the WHOLE Cupcake with Frosting:
97 Cals, 9g Carbs, 1g Fat, 13g Protein!
Ingredients for Cupcake:
8g @Pescience Gourmet Vanilla Select Protein (“FDL” saves you 30%)
3g Coconut Flour
5g Pure Pumpkin
15g Unsweetened Apple Sauce
20g Egg Whites
3 Drops Vanilla @SweetLeafStevia (can sub with 1g zero cal sweetener of your choice)
1g Baking Powder
Ingredients for Protein Frosting:
45g Plain Non Fat Greek
2g Sugar Free/Fat Free Cheesecake Pudding mix
2 Drops Vanilla @SweetLeafStevia
(you can add 1g Stevia instead. If you want it sweeter, you can always add more)
1.) Preheat oven to 350 degrees F. Add all your dry ingredients in one bowl and all your wet ingredients into another. Mix each bowl to ensure that are mixed to prevent clumping. Then add the dry to the wet ingredients and mix till all combined.
2.) Now add your batter to your cupcake holder (I used a silicone one that is a game changer. Just search amazon) and added to the oven for about 10-12 minutes. You’ll see it start to golden on the top.
3.) While that is cooking, I mixed up my Frosting by adding all those ingredients into a bowl and mixing. Super easy. Add to fridge once done. I will give substitution for pudding mix below in pro tip.
4.) Now once cup cake is done, let cool for about 20 minutes and then you can add your Frosting! I went fancy and used Frosting tips to add it 🙂👨🍳 Then added a few more sprinkles on top and boom! Cupcake gainz!! 😍❤
Pro Tip: if you don’t want to use pudding mix, you can sub 2g of protein powder and 1g coconut flour and a splash of vanilla extract to get the same flavor. Mine be a little grainy but it should be fine if you mix the dry ingredients first before adding them.