Gingerbread Cupcakes

 

Mini cupcakes that are ONLY 70 CALORIES, gluten free AND packed with protein! It's the perfect holiday morning breakfast for the whole family! Made with Cupcake Batter by the talented @foodfaithfit.

 

What you'll need:

• 1/4 Cup + 1 Tbsp Coconut flour sifted (31 g)

• 2 1/2 Tbsp Cupcake Batter Protein Powder

• 1/4 tsp Salt

• 2 Eggs

• 2 1/2 Tbsps Honey

• 1 Tbsp Non-fat plain Greek yogurt

• 2 Tbsp Coconut oil melted

• 1/4 tsp Vanilla extract

• 1/4 tsp Butter extract *

• 1/2 tsp gingerbread spice

Frosting:

• 1/3 Cup Non-fat Plain Greek yogurt

• 1/4 Cup Cupcake Batter

 

Instructions:

Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray.

In a small bowl, stir together the sifted coconut four, protein powder and salt.

In a medium bowl, beat together the eggs, honey, Greek yogurt, coconut oil, vanilla extract and butter extract with an electric hand mixer until well combined.

Stir in the flour mixture and then beat again until very smooth. Pour the batter into the muffin tins (I used about 1 Tbsp per cupcake) and let it stand for 10 minutes before baking, to allow the coconut flour to begin absorbing the liquid.

Bake for until they are just set and a toothpick comes out clean, about 10 minutes. The cupcakes may feel a little on the softer side, but they firm up once cooling. It's very important to not over bake products with protein powder, or they can go quite "spongy." Let cool.

To make the frosting: Stir together the Greek yogurt and the protein powder, and sweeten to taste. Spread, or pipe onto the cupcakes and devour!

Click Here for Cupcake Batter!