Apple & Peanut Butter Cream Protein Cupcakes


This cupcake consists of a delicate peanut butter protein cupcake topped with a creamy peanut butter icing and a cooked apple pie topping. It really creates great textures and flavors. And, to me, are perfect for the upcoming Holiday season :) Enjoy!

Ingredients

Cupcake
¼ cup xylitol or sweetener of choice
1 egg
1 Tbsp. liquid coconut oil or coconut oil, melted
2 Tbsp. plain greek yogurt
3 Tbsp. unsweetened vanilla almond milk
¼ cup apple, diced

Peanut Butter Cream Icing
2 Tbsp. xylitol or sweetener of choice
2 Tbsp. plain greek yogurt

Apple Pie Topping
1/3 cup apple, chopped
½ tsp. cinnamon

Method

1. Preheat oven to 350 degrees F. Place 4 silicone cupcake liners on a baking pan and set aside.

2. Add egg, coconut oil, greek yogurt, and almond milk to a mixing bowl. Whisk for about 1 minute or until mixture is completely smooth. Add in the remainder of the cupcake ingredients, except apple, and stir until well combined. Stir in diced apples.

3. Fill each cupcake liner about 2/3 full with the cupcake batter. Bake in the oven for 15-18 minutes, or until cupcake is cooked throughout. Remove from oven and let cool while you make the topping and icing.

4. For the topping, add all topping ingredients into a small saucepan over medium heat. Cook for about 5-10 minutes, or until apples soften and mixture thickens. For the icing, whisk together all icing ingredients until smooth.

5. To assemble the cupcake, evenly distribute the peanut butter cream icing on each cupcake. Then, spoon the apple topping on top of the icing. Serve immediately. Enjoy!

Makes 4 servings
1 serving is 1 cupcake with icing and topping

Macros for 1 serving
165 calories, 10.6g protein, 12.3g carbs, 9.3g fat, 3.1g sugar, 2.8g fiber

Nicolette’s Tips
* You may substitute sugar free maple syrup with honey or regular maple syrup.
* You may substitute almond milk with your milk of choice.
* You may substitute whole wheat pastry flour with oat flour.



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