High-Protein Birthday Confetti Cupcakes
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Each of these confetti-studded vanilla cupcakes is packed with 13 grams of protein and comes in at only 5 points thanks to a cottage cheese-based frosting and plenty of yogurt and protein powder in the batter. Now that's a reason to celebrate.
Ingredients
Fat free cottage cheese
1¼ cup(s)
Plain fat free Greek yogurt
⅔ cup(s)
Powdered sugar (confectioner's)
⅓ cup(s)
Vanilla whey protein powder
2 scoop(s), about 7 tbsp
All-purpose flour
½ cup(s)
Vanilla whey protein powder
2 scoop(s), about 7 tbsp
Baking powder
1 tsp
Baking soda
½ tsp
Table salt
½ tsp
Egg
2 item(s), large
Plain fat free Greek yogurt
⅓ cup(s)
Sugar
⅓ cup(s)
Vegetable oil
3 Tbsp
Vanilla extract
1 tsp
Rainbow sprinkles
3 Tbsp, divided
Instructions
1
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
2
For the frosting: In a food processor, pulse the cottage cheese, powdered sugar, 2/3 cup of yogurt, and 2 scoops of protein powder until smooth. Transfer to a bowl or piping bag and refrigerate until firmer.
3
For the cupcakes: In a small bowl, whisk the flour, baking powder, baking soda, salt, and 2 scoops of protein powder. Using a hand mixer, in a medium bowl, beat the eggs, 5 tbsp of yogurt, sugar, oil, and vanilla until smooth. Using a spatula, fold the flour into the egg mixture. Gently fold in 2 tbsp of the sprinkles.
4
Divide the batter among muffin cups. Bake the cupcakes until a toothpick inserted into the centers comes out clean, 10 to 12 minutes, or until a tester inserted into center of cupcake comes out clean. Let cool completely on a wire rack.
5
Spread or pipe the frosting onto the cooled cupcakes. Refrigerate for up to 5 days.
6
Makes 12 servings.
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