Fall flavors are in full swing now. It’s really pretty hard to get away from fall flavors this time of year. Everywhere you walk in the grocery, BAM, there they are. I’m pretty sure they make just about every single product in the grocery pumpkin flavored now.
But, I wanted to get a little bit away from the typical pumpkin flavor. I decided on apple cinnamon peanut butter protein cupcakes. They are a little different than a normal apple cinnamon flavored dessert, but I’m also a little different so I guess it works!
The cupcakes are a cinnamon apple protein cupcake. I used my cinnamon bun protein powder and added in chunks of juicy honeycrisp apple. My favorite part, or at least one of my favorite parts, is biting into the moist chunk of apple inside the muffin. It is so good!
And of course it wouldn’t be a cupcake without frosting, so I made a peanut butter protein frosting to finish it off. I have used a similar peanut butter frosting recipe on my chocolate peanut butter protein cupcakes and my peanut butter toffee protein cupcakes. It has to be my favorite frosting by far!
Apple Peanut Butter Protein Cupcakes
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Serves: 8 cupcakes
Moist and warm cinnamon protein cupcakes filled with juicy chunks of fresh apple and topped with a creamy peanut butter protein frosting.
Ingredients
- Apple Cinnamon Cupcakes
- 1/2 cup (60g) whole wheat flour
- 1 scoop (34g) cinnamon bun whey protein powder (or vanilla)
- 1/4 cup granulated stevia or erythritol
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 whole egg
- 1/2 cup (113g) natural applesauce
- 1/3 cup (75g) plain nonfat Greek yogurt
- 2 tbsp. agave (or honey)
- 1/2 tsp. vanilla extract
- 1/2 small apple, cubed
- Peanut Butter Frosting
- 6 tbsp. (170g) plain nonfat Greek yogurt
- 1/2 scoop (17g) cinnamon bun whey protein powder
- 6 tbsp. (36g) peanut flour
- 3 tbsp. (48g) natural creamy peanut butter
- 1/4 cup granulated stevia or erythritol
Instructions
- Preheat oven to 350F. Mix flour, protein powder, stevia, cinnamon, baking powder and baking soda in a bowl. In a separate bowl mix together egg, applesauce, Greek yogurt, agave and vanilla extract. Combine wet and dry ingredients and gently stir together until combined. Add cubed apples and fold into batter.
- Spray a muffin tin with cooking spray. Pour batter evenly into 8 spots in the muffin tin. Bake for 15 minutes or until a knife comes out clean. Let muffins completely cool.
- Mix all peanut butter frosting ingredients together. Frosting will be thick. Add frosting to a piping bag and pipe frosting evenly onto cooled cupcakes.
Serving size: 1 cupcake Calories: 155 Fat: 3 Carbohydrates: 20 Sugar: 9 Fiber: 2 Protein: 12
