High-Protein Pumpkin Cream Cheese Cupcakes
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Fudgy pumpkin cupcakes flavored with cinnamon and pumpkin spice, filled with a protein-rich Greek yogurt and cream cheese frosting. The recipe makes six light cupcakes at approximately 87 calories and 10 g protein each.
- Time
- 38 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cupcakes
- 4 g
- 3 g
- 2 g
- 30 g
- 5 g
Frosting
- 15 g
Weights are estimates. Together, the ingredients weigh about 585 g before cooking, which is about 100 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)).
Combine all of the cupcake ingredients—pumpkin purée, sweetener, egg whites, vanilla, cinnamon, pumpkin spice, oat flour, birthday cake protein powder, and baking soda—in a mixing bowl and mix until combined.
Spray the cupcake liners with cooking spray. Scoop the cupcake batter evenly among the prepared liners, making six cupcakes.
Combine the frosting ingredients—Greek yogurt, low-fat cream cheese, half a scoop of birthday cake protein powder, and powdered monk fruit—and mix until smooth.
Pipe the frosting evenly into the centers of the filled cupcake liners. Add optional toppings such as chocolate chips or pumpkin seeds if desired.
Bake for about 22–23 minutes, or until a toothpick inserted into a cupcake comes out clean.
Enjoy.
Notes
The source instructs adding the frosting to the cupcake centers before baking. Optional toppings are suggested but not included as measured ingredients. Per the source, each of the six cupcakes contains approximately 87 calories, 0.5 g fat, 11 g carbohydrates, and 10 g protein; nutrition values may vary by protein powder and sweetener brand.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 92
- Protein
- 10 g
- Carbs
- 10 g
- Fat
- 2 g
- Fiber
- 2 g
Where the calories come from
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