Vanilla Cupcakes With Greek Yogurt Frosting
Everyone enjoys a good cupcake every now and then, and this one literally takes the cake because it’s high in protein, fiber, and healthy fats. One cupcake clocks in at 11g of protein. For this recipe, mix the wet and dry cupcake base ingredients separately and then combine. Next, divide the batter evenly among six lightly greased slots of a standard-size muffin tin. Bake at 350° for 10 to 15 minutes, until a toothpick inserted into the center comes out clean. For the frosting, whip together all the ingredients, sweeten to taste, and spread it on the cupcakes.
What you’ll need
Serves 61/4 cup vanilla or cake batter flavored protein powder1/4 cup coconut flouer1 tsp baking powder1/4 tsp salt1 egg2 tbsp maple syrup2 tbsp plain, nonfat Greek yogurt2 tbsp unsweetened applesauce1 tbsp coconut oil1 tsp vanilla extractFrosting1/4 cup plain, nonfat Greek yogurt1/4 cup vanilla protein powder2 tbsp Neufchatel cheese or low-fat cream cheese, softened1/4 tsp vanilla extractCoconut sugar, optional