Protein Cupcakes with Healthy Berry Frosting

A "healthy cupcake" sounds like a trick or a lie, but believe it! I displaced half of the flour and used protein powder instead! And given ALOHA's protein is naturally sweet and delicious, I didn't need to add much more than that. Here's a delicious treat that doubles as a nutritious meal!

Makes 12 cupcakes


Vanilla Protein Cupcakes

1 1/2 cups gluten-free all purpose flour

1 1/2 teaspoon vanilla extract

1 cup almond milk

3/4 cup honey or sweetener of choice

2 serving ALOHA Vanilla Protein

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/3 cup coconut oil

Double Berry Frosting

1 15-ounce can full-fat coconut milk

1/2 cup fresh raspberries + 12 raspberries for garnish

1/4 cup honey or sweetener of choice

2 packets ALOHA Daily Good Greens Berry

1 tablespoon lemon juice


It is best if you refrigerate the coconut milk overnight - that way the cream and the milk will separate - but if you don't have time or forgot to, you can make due.

Preheat your oven to 350F degrees. Line a muffin tin with baking cups - or grease the inside of the muffin tin with coconut oil.

For the cupcakes, mix together the dry ingredients, then add the wet ingredients. Once the batter is smooth, fill the muffin tin with batter. Bake for about 15 to 20 minutes, until the tops of the cupcakes spring back when you tap them.

While the cupcakes are baking, make your frosting. Remove your can of coconut milk from your refrigerator - spoon out the hardened cream into a small-medium bowl. Add the lemon juice, sweetener, ALOHA Daily Good, and raspberries (setting the 12 raspberries for garnish aside) - mix until smooth and consistent. If you want a stiffer icing you can add 1 teaspoon agar agar powder to thicken it. Place the frosting in your refrigerator until you are ready to serve the cupcakes.

When the cupcakes are done baking, remove from the oven and allow to cool for at least 10 minutes before serving. Frost, garnish, and enjoy!