By Allison Frahn
When you think of cupcakes, the first things that come to mind might be sugar, frosting, fat…and while this might be true for many cupcakes that you would normally purchase, it does not have to be when you bake them yourself.
Of course, it is okay to treat yourself occasionally, but if you are looking for a healthier alternative that you can feel good about serving to your family, friends, or yourself more frequently, then these Strawberry Shortcake Cupcakes are a great choice for you. They are delicious and have only a fraction of the calories of many store-bought options. Enjoy!
INGREDIENTS
• 1 1/2 cups white whole wheat flour
• 3/4 cup granulated sweetener
• 1 scoop nPower Nutrition Isolate vanilla protein powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/3 cup olive oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 5 fresh strawberries, stems removed and halved
Filling
• 1/3 cup sugar-free strawberry preserves
Frosting
• 1/2 cup low-fat cream cheese
• 1/2 cup Cool Whip
• 1 scoop nPower Nutrition Isolate vanilla protein powder
PREPARATION
• Preheat oven to 350 degrees Fahrenheit. Line cupcake tin with 8 cupcake liners and set aside.
• In a small bowl, combine almond milk and apple cider vinegar. Set aside.
• In a separate large mixing bowl, stir together flour, sweetener, protein powder, baking soda, and salt.
• Add oil and vanilla extract to the almond milk mixture and mix well. Pour into the bowl with the dry ingredients and whisk until just combined.
• Pour batter into lined cupcake tin cupcake tin. Note, if you are using a 12-cup tin, only fill 8 of the holes. Bake for about 20 minutes, or until a knife inserted in the center comes out clean.
• While cupcakes are baking, whisk together frosting ingredients until nice and fluffy. Put in fridge to set.
• Remove from oven and let cool for 5 minutes before transferring to wire rack and cool completely (an additional 20 minutes or so).
• Once fully cool, cut a small hole in the center of each cupcake and save the pieces. Spoon preserves into the center of the cupcakes and then put the pieces back on top (you do not have to use the same pieces for every cupcake!).
• Top with frosting and garnish with strawberry slices. Enjoy!
NUTRITION INFO
(Per cupcake; recipe makes 8)
255 calories, 9g protein, 22g carbohydrates (4g fiber), 15g fat
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ABOUT ALLISON FRAHN
Allison is a five-time IFBB Figure Olympian who has a passion for healthy, yet delicious cooking. Allison owns Alli’s Slim Pickins, Inc., a healthy food and recipe-based company. She is excited to share her years of experience with you and provide healthy recipes that proclaim her slogan: 100% Taste & 0% Guilt.
Does this recipe make 8 or 10 cupcakes? It says to line 10 cups but then says it makes 8??
Log in to replyTIa for clarifying.
Amy
Hi Amy,
It is 8.
Thanks
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