These Strawberry Protein Cupcakes have a tender strawberry crumb with luscious strawberry cream cheese frosting. They are an absolute delight topped with fresh strawberries! Best of all, these cupcakes are macro-friendly, low in fat, high in protein, and low in calories. Oh yeah, they're gluten-free too!
NOTES: We used Swerve granulated erythritol for the cupcakes and Swerve confectioner's erythritol for the frosting, but you can use any sweetener that measures like sugar (or adjust accordingly). You can also substitute the oil for unsweetened applesauce if you'd like an even lower fat cupcake.
Strawberry Protein Cupcakes
Makes 9 cupcakes
Ingredients:
1/2 cup (60g) Metabolic Nutrition Protizyme in Strawberry Creme
1/2 cup (60g) gluten-free baking flour
1/2 cup sugar-free granulated sweetener (we used Swerve)
1 tsp. baking powder
1/4 tsp. salt (optional)
2 tbsp. (1 large) egg white
1 cup frozen strawberries, thawed and puréed*
1/2 cup nonfat plain Greek yogurt*
2 tbsp. avocado oil
1 tsp. vanilla extract optional
Frosting:
8 oz. fat free cream cheese, softened
1 scoop (35g) Metabolic Nutrition Protizyme in Strawberry Creme
3/4 cup sugar free powdered sweetener
1/2 tsp. pure vanilla extract
Directions:
Preheat your oven to 350 degrees F.
Whisk dry ingredients (through salt) together in a medium mixing bowl.
Thaw 1 cup of frozen strawberries and blend to make a puree.
Add puree and other wet ingredients (through vanilla); mix until no dry clumps remain.
Divide batter between nine lined wells of a muffin pan, about 2/3 full.
Bake in your preheated oven for 14-16 minutes.
While cupcakes cool, blend cream cheese, protein powder, sweetener, and vanilla.
Spoon frosting into a bag with a piping tip or a sealed baggie with one corner cut off.
Frost your cupcakes and top with sliced strawberries.
Calories (per cupcake with frosting): 135kcal, Fat: 4.0g, Sat fat: 0.7g, Carbs: 10g, Fiber: 1g, Sugar: 3g, Protein: 15g, Sodium: 273mg
