Coconut Lemon Protein Cupcakes

Name: Coconut Lemon Protein Cupcakes
Total time: 30 min
Ingredients: buttermilk; sparkling water; eggs; lemon (juice and zest); coconut blossom sugar (or erythritol); spelt flour; Whey Protein Coconut Crisp; baking powder; poppy seeds

moist buttermilk protein cupcakes

30 min

By Candy Lexa
May 11, 2020

Why trust us?

Crunchy coconut flakes. Sweet cream from whey. That’s the flavor of our Coconut Protein Cream in a few words. If you haven’t eaten the whole jar yet, try using it in some super moist buttermilk-based coconut lemon protein cupcakes. They are sinfully delicious, and with 85% less sugar than regular cupcakes.

Ingredients

14 Persons

For the cupcakes:

180 ml

buttermilk
50 g
100 ml

sparkling water
2

eggs
1

lemon (juice and zest)
90 g

coconut blossom sugar (or erythritol)
190 g

spelt flour
60 g

Whey Protein Coconut Crisp
2 tsp

baking powder
1 tbsp

poppy seeds

For the topping:

optional

coconut shavings, lemon zest

Preparation

1

Mix buttermilk, coconut oil, sparkling water, eggs, lemon juice and coconut blossom sugar in a bowl.
2

In another bowl mix spelt flour, whey protein, baking powder and poppy seeds.
3

Then add the liquid mixture to the dry mixture and stir with a spoon until a batter has just formed.
4

Preheat the oven to 180° C. Divide the batter evenly among 14 muffin cups.
5

Bake the protein cupcakes for 20 minutes, until a toothpick inserted into the thickest part comes out clean. Set aside to cool.
6

Once cooled, spread with Protein Cream. Optional: sprinkle with coconut flakes and/or lemon zest.
1

Enjoy!