Pumpkin Protein Cupcake

Protein Pumpkin Cupcake
Yields 12
Write a review
Print
Ingredients
  1. 1/4 cup butter (I use the Country Crock version that's low fat and no hydrogenated oils)
  2. 1/4 cup unsweetened applesauce
  3. 1 cup whole wheat pastry flour
  4. 3/4 cup 1st Step Wellness Vanilla Protein Powder
  5. 2 teaspoons baking powder
  6. 1/4 teaspoon baking soda
  7. 2 tbl brown sugar
  8. 1 tbl Stevia in the Raw (granulated)
  9. 1 egg
  10. 3/4 cup pumpkin
  11. 1 large "rotten" banana (the kind that is ideal for banana bread)
  12. 2 teaspoon vanilla
  13. 1/4 cup Unsweetened Vanilla Almond milk
  14. 1 teaspoon pumpkin pie spice
  15. 1/2 teaspoon cinnamon
  16. 1/4 teaspoon nutmeg
  17. Pumpkin Spice Cream Cheese Icing
  18. 1/4 cup butter (I use the Country Crock version that's low fat and no hydrogenated oils)
  19. 8 ounces fat free cream cheese
  20. 2 teaspoons vanilla
  21. 1 teaspoon pumpkin spice
  22. 1 cup powdered sugar
  23. 1/2 cup Stevia powdered
Instructions
  1. Preheat oven to 350.
  2. Mix butter and sugars until well blended. Add egg and vanilla and blend. Add pumpkin and banana. Mix in dry ingredients. Add milk and mix until batter is smooth. Fill baking cups 3/4 full. Bake for about 25 or until relatively nothing comes off a toothpick when inserted into center. Let them cool and then ice them with the icing listed below.
Icing
  1. Cream butter and cream cheese together until smooth. Add vanilla and pumpkin spice. Add in sugars and mix until smooth and spreadable. Place icing in the fridge until ready to ice cupcakes.
Chrissy Bernal http://chrissybernal.com/

Leave a Reply

Your email address will not be published. Required fields are marked *