70-Calorie High-Protein Red Velvet Cupcakes

Ingredients

• 62 ml Egg whites
• 56 g Plain nonfat Greek yogurt
• 2 ml Red food coloring
• 2 ml White vinegar
• 15 g All-purpose flour
• 1 scoop Vanilla protein powder (Scoop size is not specified; estimated at approximately 30 g.)
• 16 g Granulated sweetener (The creator used Swerve.)
• 5 g Cocoa powder
• 3 g Baking powder
• 56 g Nonfat Greek yogurt (For the frosting.)
• 18 g Nonfat cream cheese (Full-fat cream cheese may be used, but it will increase the fat and calorie content.)
• 16 g Powdered sweetener (The creator used Swerve; for the frosting.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line or lightly prepare four wells of a muffin tray with cupcake molds.

2. 2

   Place the egg whites, plain nonfat Greek yogurt, red food coloring, and white vinegar in a mixing bowl. Mix until the wet ingredients are evenly combined and uniformly red.

3. 3

   In a separate mixing bowl, combine the all-purpose flour, vanilla protein powder, granulated sweetener, cocoa powder, and baking powder. Mix thoroughly so the cocoa and leavening are distributed evenly.

4. 4

   Add the dry mixture to the wet mixture. Whisk thoroughly until a smooth, evenly colored batter forms and no obvious dry pockets remain.

5. 5

   Divide the batter among four medium cupcake molds in the muffin tray. Bake at 350°F (175°C) for 10 minutes.

6. 6

   Remove the cupcakes while they are slightly underdone in the center and let them rest for at least 20 minutes. They will continue cooking internally as they cool.

7. 7

   To make the frosting, combine the nonfat Greek yogurt, nonfat cream cheese, and powdered sweetener in a clean mixing bowl. Mix thoroughly until smooth. For a thicker, denser consistency, refrigerate the frosting for at least 30 minutes.

8. 8

   The source refers to an optional topping but does not provide its ingredients. If using one, mix the topping ingredients separately until well combined.

9. 9

   Spread or pipe the chilled frosting over the cooled cupcakes. Drizzle the optional topping over the center, then serve.

Notes

The stated macros are 70 calories, 6 g carbohydrates, 0 g fat, and 11 g protein per cupcake, based on four cupcakes. The optional topping is mentioned in the directions but no topping ingredients are supplied. Full-fat Greek yogurt or cream cheese may be substituted, although this increases calories and fat.

Nutrition per serving

• dessert
• snack
• baked
• high-protein
• low-calorie
• red velvet
• vegetarian
• meal-prep