Protein Cupcakes With Funfetti Icing
Looking for a delightful treat that satisfies both your sweet tooth and your protein needs? Look no further than these scrumptious Protein Cupcakes With Funfetti Icing! Not only do they pack a punch with their protein content, but they are also fun, colorful, and perfect for any celebration or just a sweet snack to brighten your day. These cupcakes are easy to whip up, making them a fantastic option for novice bakers and seasoned pros alike. Let’s dive into the world of these protein-packed delights!
Why It Works Every Time
These Protein Cupcakes With Funfetti Icing are designed to be both delicious and nutritious. The combination of coconut flour and protein powder creates a moist and fluffy texture, while the eggs and Greek yogurt add richness without excess calories. The use of honey provides natural sweetness, and the rainbow sprinkles add a fun touch that makes these cupcakes perfect for any occasion. This recipe is simple, straightforward, and yields impressive results every time, ensuring you’ll want to make these cupcakes again and again.
Ingredient List
- 1/4 cup + 1 tablespoon coconut flour, sifted
- 2 1/2 tablespoons cupcake batter protein powder
- 1/4 teaspoon salt
- 2 large eggs
- 2 1/2 tablespoons honey
- 1 tablespoon plus 1/3 cup nonfat plain Greek yogurt, divided
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon butter extract (optional)
- 1/4 cup cupcake batter protein powder (for icing)
- Stevia or sweetener of choice to taste
- Rainbow sprinkles for decoration
Kitchen Gear Checklist
- Mixing bowls – for combining ingredients.
- Whisk – to mix batter smoothly.
- Measuring cups and spoons – for accurate ingredient measurements.
- Muffin tin – to bake your cupcakes.
- Parchment liners – for easy cupcake removal.
- Cooling rack – to cool cupcakes properly.
- Spatula – for spreading icing evenly.
Protein Cupcakes With Funfetti Icing: From Prep to Plate
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with parchment liners to prevent sticking. This also makes for easy cleanup afterward!
Step 3: Mix Dry Ingredients
In a mixing bowl, combine the sifted coconut flour, cupcake batter protein powder, and salt. Whisk them together until well blended.
Step 4: Mix Wet Ingredients
In another bowl, beat the eggs until they are frothy. Then, add the honey, 1 tablespoon of Greek yogurt, melted coconut oil, vanilla extract, and optional butter extract. Mix well until the ingredients are fully combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can affect the texture of your cupcakes.
Step 6: Scoop Batter into Muffin Tin
Using a spoon or a small ice cream scoop, fill each muffin cup about three-quarters full with the batter. This allows space for the cupcakes to rise.
Step 7: Bake
Place the muffin tin in the preheated oven. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely.
Step 9: Prepare the Funfetti Icing
In a clean bowl, combine the remaining 1/3 cup of Greek yogurt with the 1/4 cup of cupcake batter protein powder. Add stevia or your preferred sweetener to taste. Mix until smooth and creamy. Fold in as many rainbow sprinkles as your heart desires!
Step 10: Frost the Cupcakes
Once the cupcakes are completely cool, use a spatula to spread the Funfetti icing on top. Don’t hold back on the sprinkles – the more, the merrier!
Make It Your Way
- Swap the coconut flour for almond flour if you prefer a nuttier flavor.
- Use maple syrup instead of honey for a vegan option.
- Add chocolate chips or nuts for an extra crunch.
- Experiment with different extracts like almond or lemon for unique flavors.
Don’t Do This
- Don’t skip the sifting of the coconut flour; it helps to avoid clumps and ensures a lighter texture.
- Avoid overmixing the batter; this can lead to dense cupcakes instead of light and fluffy ones.
- Don’t frost the cupcakes while they are still warm, as this will cause the icing to melt.
- Don’t forget to let your cupcakes cool completely before icing them for the best results.
Refrigerate, Freeze, Reheat
These Protein Cupcakes With Funfetti Icing can be stored in an airtight container in the refrigerator for up to a week. If you want to enjoy them later, they freeze beautifully! Just wrap them individually in plastic wrap and place them in a freezer-safe bag. To thaw, leave them at room temperature for a few hours or microwave them for about 15-20 seconds. Enjoy them fresh for the best taste!
Common Questions
Can I use regular flour instead of coconut flour?
While you can use regular flour, the texture and nutritional content will change. Coconut flour is much more absorbent, so you may need to adjust the liquid ingredients if you substitute.
Can I make these cupcakes vegan?
Yes! You can replace the eggs with a flaxseed meal or a chia seed mixture (1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water per egg). Use maple syrup instead of honey and non-dairy yogurt.
How can I make these cupcakes sweeter?
If you prefer a sweeter cupcake, simply add more stevia or your choice of sweetener to the batter and icing. Start with an additional teaspoon and adjust to your taste.
What can I use instead of Greek yogurt?
You can substitute Greek yogurt with unsweetened applesauce, silken tofu, or any non-dairy yogurt alternative. Just ensure it has a similar consistency to maintain the moisture in the cupcakes.
In Closing
These Protein Cupcakes With Funfetti Icing are not just a treat; they’re a celebration of flavor, fun, and nutrition. Whether you’re looking for a post-workout snack, a sweet addition to a birthday party, or simply a delightful dessert, these cupcakes will hit the spot. With their fluffy texture and colorful icing, they’re sure to bring a smile to your face and delight to your taste buds. So gather your ingredients, preheat that oven, and make some memories baking these delightful treats. Enjoy every bite!
Protein Cupcakes With Funfetti Icing
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with parchment liners.
- In a mixing bowl, combine the sifted coconut flour, cupcake batter protein powder, and salt. Whisk well.
- In another bowl, beat the eggs until frothy. Add honey, 1 tablespoon Greek yogurt, melted coconut oil, vanilla extract, and optional butter extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a cooling rack.
- In a clean bowl, combine the remaining 1/3 cup Greek yogurt with 1/4 cup cupcake batter protein powder and stevia to taste. Mix until smooth and fold in rainbow sprinkles.
- Spread the Funfetti icing on top of completely cooled cupcakes and enjoy!
Notes
- Store cupcakes in an airtight container in the refrigerator for up to a week.
- Freeze individually wrapped cupcakes for later enjoyment.
- Let cupcakes cool completely before frosting for best results.
