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Frosted Protein Cupcakes

Prep time 30 min
Cook time 12 min
Total time 42 min

Prep time 30 min
Cook time 12 min
Total time 42 min


​Oh my goodness, not only are these mini cupcakes super cute, they are packed with protein, low in sugar and low in carbs.

It’s a dream come true!

I wanted to create a healthy dessert recipe that’s easy to share with others, contains lots of protein, and satisfies even the strongest sugar cravings -- and by golly, these cupcakes do it all. 

One of the issues that you’ll encounter with protein cakes is that they end up being too dry. To combat that, these cupcakes contain moist beets, melted stevia chocolate and some Greek yogurt. It worked! Not only are these cupcakes moist, they are fudgy! 

Enjoy one of these tasty, protein-enhanced morsels with ZERO guilt! 

Serves 48
Dry Ingredients

¾ cup unsweetened cocoa powder

½ cup almond flour

1 teaspoon sea salt

2 tablespoons coconut flour

½ cup coconut sugar

Wet Ingredients

⅓ cup lily’s chocolate chips (stevia sweetened)

3 tablespoons coconut oil

1 (15 oz) can sliced beets

1 tablespoon vanilla extract

¼ cup unsweetened Greek yogurt

¼ cup almond milk

4 eggs

Vanilla Protein Frosting

½ cup Butter OR Coconut oil at room temperature

½ cup cream cheese

½ cup mascarpone cheese

For the Cupcakes

Preheat the oven to 320 degrees F. Line 48 mini muffin tins with paper liners.


In a large bowl combine all of the dry ingredients. Whisk to remove any lumps.


Place the chocolate chips and coconut oil together in a Lazy Man's double boiler over medium heat (place a small saucepan in a frying pan with an inch of water). Stir often, until the chocolate and coconut oil is melted.


Drain the beets and place in a food processor. Add the melted chocolate, vanilla, yogurt and almond milk. Pulse until smooth.


In a medium bowl whisk the eggs.


Add the beet mixture and the eggs to the dry ingredients. Beat until fully combined, about 2 minutes.


Fill each muffin tin to the top. Bake for 12 minutes in the preheated oven.


Beat the frosting ingredients together until fluffy - about 4 minutes. Pipe the frosting into the tops of the cooled cupcakes. Enjoy!

Quick Tip

The quality of your protein powder matters! It makes a difference in both the taste and the consistency of your cupcakes and frosting. For the best protein on the planet ==> Check out TruLean Protein! My favorite in the Frosted Vanilla Cake Protein Powder! 


Calories: 76
Fat: 5g
Carbohydrates: 4g
Sodium: 84mg
Fiber: 1g
Protein: 5g
Sugar: 2g

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