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.  

carissabelcher

Print Recipe

Protein Sundae Cupcakes

Healthy, delicious cupcakes topped with your favorite sundae toppings!

Prep Time

20 minutes

Cook Time

15 minutes

Servings

cupcakes

Ingredients

Cupcake Ingredients

• 170 grams whole wheat pastry flour
• 1 scoop syntrax matrix vanilla protein
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup swerve granulated sweetener
• 4 tbsp coconut oil melted
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup unsweetened almond
• 1 tsp vanilla

Frosting Ingredients

• 6 tbsp butter softened
• 2 oz fat free cream cheese softened
• 1 tsp vanilla
• 1 scoop syntrax matrix vanilla protein
• 250 grams swerve confectioner's sweetener
• 2-3 tbsp unsweetened almond milk

Chocolate Ganache

• 2 oz dark chocolate
• 2 tbsp unsweetened almond milk

optional toppings

• 2 tbsp sprinkles
• 15 maraschino cherries

Prep Time 20 minutes Cook Time 15 minutes Servings cupcakes Ingredients Cupcake Ingredients 170 grams whole wheat pastry flour 1 scoop syntrax matrix vanilla protein 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup swerve granulated sweetener 4 tbsp coconut oil melted 2 eggs 1/4 cup unsweetened applesauce 1/2 cup unsweetened almond 1 tsp vanilla Frosting Ingredients 6 tbsp butter softened 2 oz fat free cream cheese softened 1 tsp vanilla 1 scoop syntrax matrix vanilla protein 250 grams swerve confectioner's sweetener 2-3 tbsp unsweetened almond milk Chocolate Ganache 2 oz dark chocolate 2 tbsp unsweetened almond milk optional toppings 2 tbsp sprinkles 15 maraschino cherries

Instructions

1. 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.

Recipe Notes

Makes 15 cupcakes. Macros per cupcake:

157 calories

10g carbs

11g fat

6g protein