A party is in your future. It may not happen tomorrow or the next day, but you should still be ready for it. First, take this opportunity to find a new, springy outfit. Got it? Good. Now, roll up your sleeves and head to the kitchen. You can’t attend (or host) any shindig without something sweet – but not too sweet. That’s what makes semi-tart lemon cupcakes such a crowd-pleaser. With an armful of these sunshine-yellow cupcakes, you’ll light up every face in the room.
Makes 6 cupcakes
Macros per cupcake: 149 calories | 3.6 g net carbs | 12.3 g protein
Cupcakes
1 scoop Quest Salted Caramel Protein Powder
1/4 cup coconut flour
1/4 cup erythritol
1 tsp. baking powder
1/4 cup coconut butter, softened
1/2 cup unsweetened almond milk
2 Tbsp. lemon juice
1 Tbsp. lemon extract
Frosting
1/2 scoop Quest Salted Caramel Protein Powder
1/4 cup erythritol
7 oz. Greek yogurt
1 Tbsp. lemon juice
Yellow food coloring to desired color
Directions
- Preheat oven to 375 degrees F and prepare a 6-cup muffin tin with Silpat liners.
- In a large bowl, add all cupcake ingredients and mix until well combined.
- Evenly divide batter among 6 liners, filling cups at least 3/4 full.
- Bake about 18 minutes, or until a toothpick comes out clean.
- While cupcakes are baking, prepare frosting: In a large bowl, add all frosting ingredients and stir until smooth. Place in refrigerator to chill until ready to use.
- Once baked, let cupcakes cool completely before frosting. Add sprinkles, if desired.