Protein cupcakes with apple and vanilla frosting
Some occasions deserve a cupcake and we've got just the recipe to celebrate with. Low carb apple cupcakes sound like a treat in themselves, but add a swathe of vanilla frosting with apple "sprinkles" and a dusting of cinnamon and it's a party! Each low carb cupcake has 10 grams of protein too, so you can enjoy a healthier treat!
- 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
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Making low carb simple
- 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.
Why is sukrin gold the preferred ingredient? What does it offer to the outcome in this particular recipe vs various other sweeteners?
How will the results differ? Other than subjective "taste", what is the real difference?
Sounds great! So glad you love them!
We prefer Sukrin Gold because it tastes more like brown sugar, but you can use the brand that works best for you!