As most of you know by now, I can’t resist a cupcake – snickerdoodle cupcakes and red velvet cupcakes to name a couple. Even a black bottom cupcake if you want another version. See what I mean? They make me happy for some reason so I won’t question their powers. I will admit that I can’t often make a batch of cupcakes because… I will eat them. All of them.
A little known fact about most cupcakes is that the cake part itself usually isn’t so bad for you. A little flour, sugar, eggs, and flavoring. A lot of cupcakes are even lower in calories and fats than muffins! Go figure that mystery out. You can even play with ingredients like pumpkin and applesauce to cut the calories if needed. It’s the frosting that completely blows it out of proportion.
I haven’t yet found a way to make real frosting in a healthy version. You really need sugar and fat to get the consistency right. I’ve tried the pumpkin trick and it was a no go. You can make a healthier glaze, but glaze is not frosting. I’ve gone the non-dairy butter substitute route for The Kid and the texture is there but you don’t save anything making that swap.
Enter the protein cupcake. This recipe makes one or at most two cute little cupcakes and I frosted it with protein frosting. No, it doesn’t have that icing texture but it’s still pretty darn good if you ask me. Especially if you freeze your cupcake for a little bit. It thickens up the frosting and makes it almost like an ice cream cupcake. Sigh, as I ponder cupcake thoughts. Hey, it’s Friday what can I say. 😉
60 Second Cupcake with Protein Frosting
- 2 Tbsp (14g) all purpose flour
- 1 Tbsp (7g) coconut flour
- 1 egg white
- 2 Tbsp unsweetened almond milk
- 1/2 tsp butter extract
- 1/2 tsp baking powder
- 1 scoop (42g) protein powder
Mix all the ingredients except the protein powder in a small bowl until combined. Microwave for approximately 60 seconds until done. Mix the protein powder with water until you get a frosting consistency. Frost the cupcake and enjoy!
- I have an 8 oz round plastic container that I use as my mixing bowl. Once mixed, I just pop it into the microwave and bake the cupcake in there. No extra bowl to wash. You can also mix it in a microwaveable mug for a mugcake.
- For more traditional cupcake shapes, use silicone muffin cups. If you use them, divide the batter in half to make two standard sized cupcakes or all of it for a large cupcake.
- I love Phase 8 protein powder by Muscletech. It’s a blend of different proteins and I haven’t had a flavor that I didn’t like. It worked perfectly for me as frosting here but experiment with proteins and flavors that you like.
- With the sweetness from the protein powder, I didn’t add any sugar to the batter itself. Give it a try and see, or you could add a teaspoon or two of sugar if you want something sweeter.
I’ve tried the cupcake with vanilla, chocolate peanut butter, and white chocolate protein powder and loved those combinations. You can also make a chocolate cupcake by adding cocoa powder. I got inspired one night and mixed the protein powder and water ahead of time, and froze it to make ice cream. Afterwards I baked the cupcake and crumbled it over top of the protein ice cream for a sundae version.
Clearly I’m obsessed with these. Here’s a question for you. Do you call it frosting or icing where you are? I’ve heard what you call it is a geographical thing.