Nothing says “Yay to you!” like a little bubbly, so let’s celebrate the New Year in style with Protein Champagne Cupcakes!
This unique recipe allows you to enjoy the rich taste of cupcakes without worrying about excessive sugar and fat. A combination of two flours, vanilla whey protein powder, and low-fat wet ingredients make these cupcakes turn out moist, delicious, and incredibly satisfying. With healthy treats like this, there’s no reason we can’t celebrate all month long!
Protein Champagne Cupcakes
- 1 1/4 cups (115 g) oat flour
- 1/2 cup (65 g) P28 White Chocolate Pancake Mix
- 1/4 cup (25 g) vanilla whey protein powder
- 1/4 cup baking stevia
- 2 Tbsp erythritol (can substitute 2 Tbsp stevia)
- 1 1/2 tsp baking powder q 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp butter vanilla extract
- 1/2 Tbsp oil (if using coconut oil, melt first) q 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt
- 2 large egg whites
- 3 tbs unsweetened almond milk
- 2 tbs champagne or sparkling white wine
- Preheat oven to 350 degrees. Prepare cupcake tins with foil liners, or non-stick cooking spray. Allow wet ingredients to come to room temperature.
- Whisk dry ingredients together in a medium-sized bowl. In a separate bowl, gently whisk all wet ingredients. Pour wet into dry, and mix together.
- Using an ice cream scoop or measuring cup, divide batter into 12 cupcake tins.
- Bake for 13-15 minutes, or until toothpick comes out clean. They also taste great slightly undercooked, so check early and often. Let cupcakes cool, and top with champagne frosting or simply a tower of Tru Whip.
- 1 1/2 Tbsp (10 g) sugar free white chocolate instant pudding (can substitute with regular instant pudding)
- 1/2 tsp vanilla extract
- 2 Tbsp unsweetened almond milk
- 2 Tbsp champagne or sparkling white wine q 1/2 cup (36 g) Lite Cool Whip or Tru Whip
Weight instant pudding in a medium-sized bowl. Add almond milk, extract, and champagne, and whisk quickly until pudding thickens and mixture is smooth. Gently fold in Tru Whip until all streaks are gone.
Yield: 12 cupcakes
Serving size: cupcake (without frosting)
Calories: 87 kcal • Fat: 2 g • Carbs: 11 g • Protein: 7 g
Frosting adds additional: 20 kcal • Fat: 5 g • Carbs: 2 g
A standard cupcake with buttercream frosting has 400 calories, 20 grams of fat, 54 carbs, and 3 grams of protein.
Kerrieann Axt is a freelance writer who moved from Memphis to New England in 2014. Now the voice behind FIT & SAVOR – a health and wellness website – she develops recipes, practices food photography, and works as an online coach for female- focused nutrition and training company All or Nothing Fitness. For more deliciously different recipes, visit Kerrieann at fitandsavor.com.