Name: Vanilla Bean Protein Cupcakes with Greek Yogurt Buttercream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 scoop Vanilla protein powder; 0.25 cup Egg whites; 0.5 cup Non-fat Greek yogurt; 2 tbsp Almond flour; 1 tsp Vanilla bean paste; 1 tsp Coconut oil; 0.5 tsp Baking powder; 0.13 tsp Sea salt; 1 tbsp Monk fruit sweetener

Vanilla Bean Protein Cupcakes with Greek Yogurt Buttercream

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Protein Cupcakes with Greek Yogurt Buttercream

Whisked vanilla bean cupcakes baked to a light, airy perfection and topped with a velvety Greek yogurt buttercream frosting.

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NUTRITION

Protein

53.9g

Fat

13.5g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

1.25 scoop Vanilla protein powder

0.25 cup Egg whites

0.5 cup Non-fat Greek yogurt

2 tbsp Almond flour

1 tsp Vanilla bean paste

1 tsp Coconut oil

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tbsp Monk fruit sweetener

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PREPARATION

1
Preheat oven to 350°F and line a muffin tin with silicone liners.
2
In a medium bowl, whisk together the almond flour, 1 scoop of protein powder, baking powder, and sea salt.
3
In a separate bowl, combine the egg whites, 0.25 cup of Greek yogurt, melted coconut oil, monk fruit, and vanilla bean paste until smooth.
4
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5
Divide the batter into 3 large muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
6
While cupcakes cool, whisk the remaining 0.25 cup of Greek yogurt and 0.25 scoop of protein powder together to create a thick frosting.
7
Pipe the velvety frosting onto the cooled cupcakes and serve immediately.