Ice cream sundae cupcakes?! YES!!
What I love about these cupcakes is it is a perfect way to improve your cupcake game if you don’t necessarily have the cupcake decorating skills of someone on Cupcake Wars! Simply pipe on some frosting, drizzle with chocolate and add toppings!
The cupcake itself is a simple, vanilla cupcake healthified with added protein, whole wheat flour, applesauce, and swerve granulated sweetener. The buttercream frosting is lightened up using fat free cream cheese, swerve confectioner’s sweetener and protein powder! I always use Syntrax matrix protein for baking because it combines whey protein with casein protein and egg albumin to keep baked goods becoming too dense or hard like most whey proteins do.
Each cupcake packs 6 grams of protein with less than 3 grams sugar.
Protein Sundae Cupcakes
Healthy, delicious cupcakes topped with your favorite sundae toppings!
Preheat oven to 350 degrees.
For the cupcakes, combine all dry ingredients in large bowl.
In a separate bowl, mix together coconut oil, eggs, applesauce and vanilla.
Add wet ingredients to dry and mix until thoroughly combined.
Bake cupcakes for 12-15 minutes, until edges are golden. Cool on wire rack. Meanwhile, mix together frosting ingredients with handheld or standing mixer. Fill piping bag with frosting and frost cupcakes as desired. Place cupcakes in freezer for 15-20 minutes to prevent frosting from melting when pouring on ganache.
Mix together ganache ingredients. Gently spread on top of frosted cupcakes then sprinkle with additional toppings, if desired.
Store cupcakes in airtight container for 3-4 days.
Makes 15 cupcakes. Macros per cupcake: