Mini Blueberry Cheesecake Protein Cupcakes

These moist and scrumptious mini cupcakes are versions of one of my favorite cheesecake flavors. I love plain cheesecake with some type of blueberry sauce on top. Reverse that and you've got these delicious blueberry cupcakes with a smooth and creamy cheesecake icing. Enjoy!


Blueberry Cupcakes
2 egg whites
½ cup blueberries
2 tablespoons plain greek yogurt (or applesauce)
¼ cup whole-wheat pastry flour (or oat flour)
½ cup almond meal flour
¼ cup xylitol (or sweetener of choice)
½ teaspoon baking powder

Cheesecake Icing
¼ cup low fat cream cheese
1 tablespoon plain greek yogurt
2 tablespoons honey (or agave)


1. Preheat oven to 325 degrees F. Place 14 mini silicone cupcake liners on a sheet pan and set aside.

2. Place egg whites, blueberries, & greek yogurt in a blender and blend until smooth.

3. Combine flours, protein powder, stevia, and baking powder in a mixing bowl and stir together.

4. Pour wet mixture into the bowl of dry ingredients and stir together until smooth.

5. Spoon cupcake batter into each cupcake liner and bake in the oven for 14-16 minutes.

6.  Slightly heat cream cheese in the microwave and stir in the honey and protein until smooth. Evenly spoon icing on top of each cupcake. Top each cupcake with a blueberry. Enjoy!

Makes 14 servings
1 serving is 1 cupcake with icing

Macros for 1 serving
78 calories, 4.4g protein, 9.9g carbs, 3.2g fat, 3.6g sugar, 1.1g fiber


  1. What a heavenly and adorable recipe!

    1. Thank you! Anything mini is adorable, right? :)

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