Strawberries & Cream Protein Cupcakes

by | Updated: December 4th, 2016

Apr
16

It’s an understood culinary law that any strawberry dessert must be accompanied by whipped, creamy frosting. With strawberry season underway, now is the perfect time to take advantage of this heavenly food combination. Imagine light, moist cupcakes packed with real strawberry purée and topped with a rich, fruity cream frosting. These protein-rich cakes are a strawberries-and-cream dream in every unforgettable bite.

Strawberry Protein Cupcakes Recipe

Strawberries & Cream Protein Cupcakes

Ingredients

Makes 12 cupcakes
Macros per serving: 112 calories | 6.5g net carbs | 11.4g protein

Cupcakes

1/3 cup oat flour
1 Quest Strawberry Cheesecake Quest Bar
2 Tbsp. Nutiva Coconut Flour
1 scoop Earth Blends Strawberry Pea Protein Powder
1 tsp. baking powder
1 tsp. stevia
½ tsp. salt
1/8 tsp. cinnamon
1 jumbo egg
1/3 cup egg whites
½ cup pureed strawberries
2 Tbsp. almond milk
1 Tbsp. coconut butter
5.3 oz. Dannon Light & Fit Greek Strawberry Yogurt
1/8 tsp. vanilla extract

Cream Cheese Frosting

1 scoop Earth Blends Strawberry Pea Protein Powder
5.3 oz. Dannon Light & Fit Greek Strawberry Yogurt
4 oz. fat-free cream cheese, at room temperature
2 Tbsp. Swerve Confectioner’s Style Sweetener
2 Tbsp. Sweet It
1 Tbsp. coconut butter, melted
1 tsp. stevia

Directions

  1. Preheat oven to 350 degrees F. Line a cupcake pan with liners.
  2. Cut Quest bar into small pieces and add to a small bowl along with almond milk. Microwave for 30 seconds and stir until smooth.
  3. In a food processor, blend Quest bar mixture and all other cake ingredients until smooth and fully combined.
  4. Add 3 tablespoons of batter to each cupcake tin. Bake for 17 minutes.
  5. While cupcakes bake, prepare the frosting. Add Sweet It to a bowl and microwave for 30 seconds.
  6. In a food processor or high-speed blender, blend melted Sweet It and protein powder until combined.
  7. Add remaining frosting ingredients to food processor or blender and blend until smooth. Chill frosting in fridge.
  8. Once cupcakes have fully cooled, top each with 2 tablespoons of chilled frosting. Garnish with fresh strawberries, if desired.