Cinnamon Protein Cupcakes

September 11, 2020

Cupcake:
  • 2 scoops ICONIC Vanilla Bean Protein Powder
  • 1/2 cup Oat Flour
  • 1/4 cup Almond Flour
  • 2 Tbsp Swerve Granular (or granulated sugar)
  • 2 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Kosher Salt (or 1/8 tsp table salt)
  • 1 large Egg
  • 1/2 cup Almond Milk (or your choice of milk)
  • 1/4 cup Unsweetened Apple Sauce

Frosting:

  • 1/2 cup Butter
  • 1 cup Brown Sugar
  • 1/3 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 2 cups Powdered Sugar

Instructions:

  1. Preheat an oven to 350F and place 9 silicone baking cups on a baking sheet or spray a muffin tin with nonstick cooking spray.
  2. Mix the dry ingredients for the muffins together in a large bowl. In a separate bowl, whisk together the egg, milk, and apple sauce together before adding to the dry ingredients. Stir the muffin batter until smooth.
  3. Fill each baking cup 3/4 full with the muffin batter. Set aside.
  4. Bake for 25-30 minutes until a toothpick or knife comes out clean. Transfer the muffins to a wire rack to cool.
  5. Melt butter in sauce pan for frosting, once melted add brown sugar then heavy cream. Let it sit until it appears blended.
  6. Move frosting mixture into a mixing bowl, add vanilla then beat powdered sugar in.
  7. Mix until you get desired consistency.
  8. Apply frosting to finished cupcake and add caramel drizzle.