✳️ Macros (makes 11 mini cupcakes):
29 Cals, 3g Carbs, 0g Fat, 4g Protein
*ONLY 324 calories and 49g protein for 11*
✳️ Ingredients for Wet Ingredients:
62mL or 1/4 Cups Egg Whites
56g or 1/4 Cups Plain Nonfat Greek Yogurt
4mL or 1tsp Vanilla Extract
✳️ Ingredients for Dry Ingredients:
20g or 2.5tbsp All-Purpose Flour
1 Scoop Vanilla Protein Powder (25% whey & 75% casein = best texture)
16g or 4tsp Granulated Sweetener (I used Swerve)
3g or 1/2tsp Baking Powder
✳️ Ingredients for Frosting:
130g or 1/2 Cups Nonfat Greek Yogurt
23g or 5tsp Nonfat Cream Cheese
24g or 2tbsp Powdered Sweetener (I used Swerve)
*fat free gives extra protein and lowers calories but full fat works as well*
✳️ Ingredients for Topping (*optional*)
24g or 2tbsp Rainbow Sprinkles
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab mixing bowl. Add wet ingredients. Mix.
3. Grab another mixing bowl. Add dry ingredients. Mix.
4. Add dry ingredients to wet ingredients. Mix and whisk thoroughly.
5. Add batter to mini cupcake molds. Add to mini muffin/cupcake tray (makes 11 small cupcakes). Bake at 350 degrees for 7 minutes.
6. Let them rest for at least 10 minutes (they will still be cooking internally at this time so taking out slightly underdone is ideal).
7. Grab another mixing bowl. Add ingredients for frosting. Mix thoroughly (let frosting cool in fridge for 30+ mins for a thicker/denser consistency).
8. Add frosting to cupcakes. Top cupcakes with topping (*optional*) Then enjoy!