Carrot Cake Protein Cupcakes
Serves 12
15 mins prep
20 mins cook
35 mins total
Just unbelievable Carrot Cake Protein Cupcakes topped with Protein Cream Cheese Frosting! Healthy carrot cake cupcakes use protein powder for sweetener, have very little oil and are a great low calorie, sugar free, low fat and high protein Easter dessert!
Protein Cream Cheese Frosting:
Optional Toppings:
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Preheat oven to 350°F, line 12 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
In medium bowl combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking soda.
In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup, coconut oil and egg.
Add dry mix to wet, and gently fold until just combined.
Add grated carrots (and any mix-ins) and fold to combine.
DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the cake dense.
Divide batter among cupcake cavities filling ¾ way to the top.
Smoothen tops with back of spoon or small spatula.
Bake for 18-20 minutes. A toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove from pan.
Transfer to a wire rack to cool completely, about 15 minutes.
Protein Cream Cheese Frosting:
In a small bowl whisk together softened cream cheese, Greek yogurt, almond milk and protein powder until smooth.
Scoop out and spread frosting on top of cupcakes, top with crushed pecans or walnuts.
