Protein-Packed Funfetti Cupcakes
Sarah Wilkins
Sarah Wilkins
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117 Calories
9 g Carbs
12 g Protein
4 g Fat
Total Time
6 servings

Looking for something to satisfy your sweet tooth? Treat yourself to this good-for-you cupcake that’s low in sugar, high in protein, and packed with flavor!

Cupcake Ingredients

  • 40 g vanilla whey protein powder
  • 3 tbsp coconut flour
  • 3 tbsp Pyure organic stevia blend
  • ¼ tsp baking powder
  • ⅛ tsp table salt
  • ¼ cup egg whites
  • ¼ cup nonfat plain Greek yogurt
  • 2 tbsp unsweetened applesauce
  • 1 tbsp extra virgin coconut oil
  • ¼ tsp white vinegar
  • ¼ tsp butter extract
  • ⅛ tsp pure almond extract
  • 1 tsp cake sprinkles

Frosting Ingredients

  • 3 oz fat-free cream cheese
  • 3 oz nonfat plain Greek yogurt
  • 4 tbsp confectioners erythritol

Topping Ingredients

  • 20 g Smart Sweets Gummy Bears
  • 1 tsp cake sprinkles


  1. Preheat oven to 325 degrees F.
  2. Whisk together the dry ingredients in a mixing bowl.
  3. In a separate mixing bowl, beat together the wet ingredients.
  4. Mix dry and wet until smooth, then gently stir in sprinkles.
  5. Line the cups of a muffin pan with paper, silicone, or foil liners, and lightly spray the insides with cooking spray. Or, skip the liners, and lightly coat the inside of each cup with cooking spray.
  6. Divide the batter between six cups, filling them about 2/3 of the way to the top.
  7. Bake for 20-25 minutes, until a toothpick or knife inserted at the center comes out clean.
  8. While the cupcakes cool, combine the frosting ingredients until they're smooth. Place the frosting in the fridge while the cupcakes continue cooling.
  9. Frost the cupcakes using a piping bag or a sealable baggie (like a Ziploc) with one corner cut off.
  10. Decorate with gummy bears and more sprinkles!
  11. Enjoy immediately or freeze for later (no preservatives).