Black Forest Protein Cupcakes
Sarah Wilkins
Sarah Wilkins
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111 Calories
10 g Carbs
12 g Protein
3 g Fat
Total Time
Servings
8 servings

I am seriously in love with these cupcakes! With the sweet creamy frosting and rich chocolate-cherry cake, you would never guess they're healthy and packed with protein! Whip up a batch of these beautiful Black Forest protein cupcakes for a special occasion, or keep them all to yourself for dessert, pre-workout, post-workout, or anytime! Sometimes you just need a cupcake.

Cupcake Ingredients

  • 75 g chocolate protein powder
  • ½ cup powdered Stevia
  • ¼ cup coconut flour
  • ¼ cup cocoa powder, unsweetened
  • ½ tsp baking powder
  • ¼ tsp table salt
  • ½ cup unsweetened applesauce
  • ¼ cup egg whites
  • ¼ cup unsweetened cashew milk
  • 1 tbsp coconut oil
  • ½ tsp vanilla extract
  • ¼ tsp pure almond extract
  • ½ cup, without pits dark sweet cherries

Frosting Ingredients

  • 3 oz fat-free cream cheese
  • 3 oz nonfat plain Greek yogurt
  • 1 tbsp powdered Stevia
  • ⅛ tsp pure almond extract

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Directions

Prep:
Cook:
Total:
  1. Preheat oven to 350 degrees F. Whisk together dry ingredients in a mixing bowl, then mix in wet ingredients until smooth. Fold in dark sweet cherries.
  2. Line eight wells of a muffin tin with paper or foil liners, or coat wells with cooking spray. Fill wells 3/4 full with batter.
  3. Bake for 15-25 minutes, or until a toothpick or knife inserted comes out clean. Let cupcakes cool for 10-15 minutes.
  4. Meanwhile, combine frosting ingredients (adjust sweetness to taste) to spread over cupcakes once cool. For fancier frosting, use a piping bag, or a Ziploc bag with one corner cut off. I grated dark chocolate over my cupcakes and put a cherry on top of each one (not included in macros). Store leftovers in the fridge or freezer.

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