Protein cupcakes with apple and vanilla frosting
- 3 oz. 85 g butter, melted
- 2 2 large egglarge eggs
- ¾ cup (5½ oz.) 180 ml (160 g) erythritol, Sukrin gold is our preferred brand
- 2 (11 oz.) 2 (300 g) apple, gratedapples, grated
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ¾ cup (2½ oz.) 180 ml (75 g) whey protein isolate (unflavored)
- ½ tbsp ½ tbsp baking powder
- ½ tbsp ½ tbsp ground psyllium husk powder
- 2 tsp 2 tsp ground cinnamon
- 2 tsp 2 tsp ground ginger
- 1 pinch 1 pinch salt
- ½ cup (3 oz.) 120 ml (90 g) Greek yogurt (0% fat)
- 1⁄3 cup (22⁄3 oz.) 80 ml (75 g) cream cheese, at room temperature
- 1 tbsp 1 tbsp powdered erythritol
- 1 tsp 1 tsp vanilla extract
- ½ (22⁄3 oz.) ½ (75 g) apple, finely dicedapples, finely diced
- 2 tsp 2 tsp lemon juice
- ¼ tsp ¼ tsp ground cinnamon
- Preheat the oven to 365°F (185°C). Line a 12-cup muffin pan with paper liners.
- Mix the melted butter, eggs, and erythritol in a large bowl. Whisk until smooth.
- Add the grated apples (no need to peel them), almond flour, whey protein isolate, baking powder, psyllium husk, cinnamon, ginger, and salt. Stir with a spatula until everything is combined.
- Scoop the batter into the lined muffin cups. Bake for 15 minutes or until the muffins have set in the middle.
- Remove the muffins from the oven and place them on a wire rack to cool.
- Mix the Greek yogurt, cream cheese, powdered erythritol, and vanilla extract in a medium bowl until smooth.
- Gently toss the diced apples in the lemon juice.
- Top the muffins with a spoon of vanilla frosting and garnish with diced apples. To finish, dust with cinnamon and serve.