Looking for a decadent but healthy fall treat? These Caramel Apple Protein Cupcakes have spiced apple cake with rich caramel buttercream frosting, all topped with an apple slice! They taste divine but only have 1 gram of sugar per cupcake! These cupcakes are low fat and high fiber, too.
NOTES: You can use any sugar-free caramel syrup here, but we used ChocZero brand. For the flour, all-purpose or cake flour will also work. You can substitute the egg whites for one whole egg, or the almond milk for your milk of choice, but do not substitute the yogurt for more applesauce.
Caramel Apple Protein Cupcakes
Makes 12 cupcakes
Ingredients:
1 cup (130g) gluten-free baking flour
1/2 cup (60g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
1/2 cup calorie-free sweetener (we used Swerve granulated)
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cardamom (optional)
1/4 tsp. salt (optional)
1/2 cup + 2 tbsp. unsweetened applesauce
1/2 cup unsweetened almond milk
1/4 cup nonfat plain Greek yogurt
1/4 cup (2 large) egg whites
3/4 tsp. pure vanilla extract
Frosting:
2 cups powdered sweetener (we used Swerve confectioner's)
1/4 cup sugar free caramel syrup
1/4 cup vegan buttery spread or unsalted butter
1/4 tsp. pure vanilla extract
Directions:
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add applesauce, milk, yogurt, egg whites, and vanilla. Mix until no dry clumps remain.
Divide batter between 12 lined wells of a muffin pan, about 3/4 full.
Bake for 15-20 minutes, until barely set in the center. Cupcakes will continue to cook a little out of the oven.
While the cupcakes cool, mix together frosting ingredients until thick and creamy.
Spoon into a piping bag, or a ziploc bag with one corner cut off (about 1/4" wide).
Swirl frosting onto cupcakes, then drizzle with more caramel syrup, and top with a thin apple slice (optional).
Calories (per cupcake): 99kcal, Fat: 3.3g, Sat fat: 0.9g, Carbs: 16g, Fiber: 6g, Sugar: 1g, Protein: 6g, Sodium: 149mg
