Peanut Butter and Jelly-Filled Cupcakes

  • U Serves 6 People
  • P Prep: 00:20
  • P Cook: 00:20
Peanut Butter and Jelly-Filled Cupcakes

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 149

Calories from Fat 61

% Daily Values*

Total Fat 6.82


Saturated Fat 1.66


Polyunsaturated Fat 0.79

Monounsaturated Fat 1.58

Cholesterol 77.33


Sodium 256.33


Potassium 138.38

Total Carbohydrate 12.75


Dietary Fiber 4.98


Sugars 3.07

Protein 10.76

Vitamin A 1.25%

Vitamin C 0.33%

Calcium 13.83%

Iron 6.33%

* Nutritional Values are estimated and may vary

³ Description

These protein-packed cupcakes will easily keep you going between meals!

² Ingredients


q Directions

Preheat oven to 175c. Line a muffin tin with 6 cupcake liners. Whisk together eggs, vanilla, applesauce and almond milk. Set mixture aside. In a medium bowl, sift together coconut flour, almond meal, protein powder, baking powder, sweetener and salt and mix well. Add wet ingredients to dry ingredients and mix until just incorporated. Let batter rest for 10 minutes then fill cupcake liners. Bake for 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.

When cupcakes have cooled completely, fit a piping bag with a large rounded tip and fill with strawberry jam. Insert tip halfway into cupcake and gently squeeze piping bag to fill centres. To make the frosting, combine peanut flour, salt and sweetener. Add almond milk and mix well. You should end up with a thick frosting-like consistency - if it’s too thin, add more peanut flour or if it’s too thick to frost, add a little almond milk. Feel free to adjust flavours to taste. Fit a piping bag with a large star tip and pipe frosting onto cupcakes. Serve immediately, or store cupcakes in fridge as the frosting will not hold in warmer temperatures.

Recipe Provided by @vonnix

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