29 Calorie High Protein Vanilla Mini Cupcakes
Ultra-low calorie vanilla mini cupcakes with 29 calories and 4g protein each, topped with a light Greek yogurt frosting.
Equipment
Ingredients
Wet Ingredients
Egg Whites (liquid)
62 ml
Plain Nonfat Greek Yogurt (plain)
56 g
Vanilla Extract (liquid)
4 ml
Dry Ingredients
All-Purpose Flour (dry)
20 g
Vanilla Protein Powder (dry)
1 scoop
Granulated Sweetener (dry)
16 g
Baking Powder (dry)
3 g
Frosting
Nonfat Greek Yogurt (plain)
130 g
Nonfat Cream Cheese (plain)
23 g
Powdered Sweetener (dry)
24 g
Topping
Rainbow Sprinkles (dry)
24 g
Instructions
Preheat oven
Preheat oven to 175°C (350°F).
Mix wet ingredients
In a mixing bowl, combine egg whites, Greek yogurt, and vanilla extract.
Mix dry ingredients
In a separate mixing bowl, combine flour, protein powder, granulated sweetener, and baking powder.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix thoroughly until smooth.
Fill cupcake molds and bake
Divide batter evenly into 11 mini cupcake molds. Bake at 175°C for 7 minutes.
Rest cupcakes
Remove from oven and let cupcakes rest for 10 minutes to finish cooking internally.
Prepare frosting
In a mixing bowl, combine Greek yogurt, cream cheese, and powdered sweetener. Mix until smooth. Refrigerate for at least 30 minutes for thicker consistency.
Frost and serve
Frost the cooled cupcakes with the prepared frosting. Optionally top with rainbow sprinkles before serving.
Original recipe
Storage
Store in airtight container. Frost just before serving for best texture.
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