Strawberry Lemon Protein Cupcakes - Healthy Sweet Surprise
Serves 12
15 mins prep
15 mins cook
30 mins total
Strawberry Lemon Protein Cupcakes with a strawberry filling and strawberry lemon protein frosting! Healthy, low fat strawberry lemonade cupcakes with protein powder and no added sugar.
Strawberry Filling:
Protein Frosting:
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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 a bowl, whisk flour, protein powder, coconut flour, lemon zest and baking soda.
In a large bowl, whisk together hot water, applesauce, lemon juice, melted butter and vanilla.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cupcake dense.
Divide batter into cupcake cavities;
Bake for 13-15 minutes.
Don’t let the batter sit out.
A tester inserted into the center should come out clean and center of cake springy to touch.
Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely, about 15 minutes.
Strawberry Filling:
Let cupcakes cool completely.
Use a tsp measure to make a hollow cavity at the top of the cupcakes (go about half way deep).
Fill chopped strawberries into cupcake hollows, then cover with small piece of cupcake top (which was removed).
Protein Frosting:
In a bowl, combine Greek Yogurt, protein powder and lemon juice and mix until smooth.
Continue to mix; Frosting will come together. Add milk if needed to thin.
Add crushed freeze-dried strawberries and fold.
Pipe or scoop out and spread frosting on top of cupcakes.
Top with more chopped and freeze-dried strawberries.
