Strawberry Protein Cupcakes with Cream Cheese Frosting

SERVING SIZE: 1 cupcake

YIELDS: 8 servings

– 180g strawberries
– 60g vanilla whey
– 30g coconut flour
– 30g egg whites
– 60g nonfat Greek yogurt
– Stevia/Splenda to taste
– 1/4 tsp baking powder
– 22g Greek cream cheese per cupcake (or low-fat cream cheese)

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. Puree strawberries in a food processor.
3. Add and mix all ingredients except for cream cheese.
4. Pour into greased muffin pan, then bake for 10-15 minutes. Check with a toothpick to see if it’s done.
5. To make cream cheese frosting, mix Greek cream cheese with stevia to taste. Add food coloring to icing if desired, ice cupcakes, and enjoy!