Strawberry Protein Cupcakes With Coconut Butter Frosting

  • U Serves 12 People
  • P Prep: 00:10
  • P Cook: 00:10
Strawberry Protein Cupcakes With Coconut Butter Frosting

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)

Amount Per Serving

Calories 221

Calories from Fat 151

% Daily Values*

Total Fat 16.80


Saturated Fat 13.22


Polyunsaturated Fat 0.20

Monounsaturated Fat 0.48

Cholesterol 53.00


Sodium 96.00


Potassium 46.33

Total Carbohydrate 7.41


Dietary Fiber 3.30


Sugars 2.03

Protein 11.95

Vitamin A 0.08%

Vitamin C 19.42%

Calcium 1.92%

Iron 4.33%

* Nutritional Values are estimated and may vary

³ Description

Strawberry Protein Cupcakes with Coconut Butter Frosting

² Ingredients

  •  3 large Egg
  •  1 cup, pureed Strawberries
  •  1 serving (serving = 1/4 cup) 365 Organic Coconut Milk
  •  5 serving (serving = 1/3 cup) Protein Factory Whey Protein Powder
  •  6 serving (serving = 2 tbsp) Artisana Raw Organic Coconut Butter
  •  1 serving (serving = 1 tsp) Bob's Red Mill Double Acting Baking Powder
  •  4 serving (serving = 1 tbsp) Artisana Organic Raw Extra Virgin Coconut Oil

q Directions

Preheat oven to 350*F/176*C/Gas Mark 4
Use a little Coconut Oil to grease the muffin tins
In one bowl mix together the Pureed Strawberries, Coconut Milk, Coconut Oil and Eggs
Now, add the protein powder and baking powder and mix well. Mixture may seem a little dry at first but just keep mixing until all ingredients are combined
Add batter to muffin tins
Bake for 7-10 minutes taking care not to overcook or the cupcakes will become very dry. Remove cupcakes onto a cooling rack and allow to completely cool before frosting.
Enjoy with someone you LOVE Directions for Coconut Butter Frosting:

Add several Tablespoons Coconut Butter to a bowl and place in microwave for 10 seconds.

Using a hand mixer blend coconut butter until creamy.

Recipe Provided by @worth_every_chew