Red Velvet Protein Cupcakes
Our Red Velvet Protein Cupcakes are a delicious, indulgent treat that won’t kill your nutrition plans. Moist, flavorful cupcakes with a deep red velvet flavor combine with the creamy, rich taste of a traditional cream cheese frosting to deliver an epic flavor experience. Whether you’re preparing cupcakes for a party or event or you want to have a sweet, yet protein-infused treat at home to enjoy, these Red Velvet Protein Cupcakes will be your new favorite indulgence.
Equipment
- 1 Large mixing bowl
- 1 Mixing spoon or whisk
- 1 Measuring Cups & Spoons
- 1 Cupcake liners
Ingredients
- 1 scoop 1st Phorm Level-1 Red Velvet Cake protein powder (if you don’t have red velvet protein powder, you can sub in vanilla)
- 4 large egg whites
- 2 tsp coconut oil, melted
- ¼ cup non-fat unflavored greek yogurt (vanilla works great, too)
- 1 tsp vanilla extract
- ¼ cup sugar alternative (I used a zero-calorie sweetener)
- 2 tbsp almond flour
- ½ tsp baking powder
- 6 tbsp Cream cheese frosting (I used canned frosting)
Instructions
- Begin by preheating your oven to 350 degrees F.
- Line muffin tin with muffin liners and set aside.
- In a large bowl, mix together protein powder, melted coconut oil, Greek yogurt, vanilla, sugar alternative, almond flour, and baking powder. Whisk together until all ingredients are well combined.
- Carefully pour cupcake batter into a lined muffin tin, splitting evenly across 6 liners. Be careful not to overfill the liners, keep them around ¾ full.
- Place muffin tin in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool fully before frosting.
- Frost the cupcakes, spreading 1tbsp. Of frosting onto each cupcake.
- Optional, add sprinkles and enjoy!
Notes
Be sure to melt your coconut oil before adding it to your cupcake batter. To do so, add to a microwave-safe bowl and microwave for 15-30 seconds, watching closely.
If you don’t have red velvet protein powder, you can swap it for vanilla or chocolate protein powder, but you won’t get the same red velvet flavor.
Protein powders vary greatly in their consistency and texture when used in baking, be aware that the protein powder you choose might interfere with the outcome. I recommend using 1st Phorm Level-1 in the Red Velvet Cupcake Flavor for this particular recipe.
Cupcakes can be stored in the refrigerator in an airtight container for up to 3 days.
Nutrition
Calories: 145kcalCarbohydrates: 7gProtein: 6gFat: 3g
Tried this recipe?Let us know how it was!