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I cannot begin to express my excitement over these cupcakes. I’ve been trying for some time now to find a coconut flour cupcake recipe that I like. In my experience, cupcakes using this type of flour have always been so dry. In addition, the coconut flavor was just way too overpowering for something I wanted to resemble a plain vanilla cupcake.
I haven’t given up hope on creating a good coconut flour vanilla cupcake, but in order to have some kind of success, I knew what I had to do. The answer? Peanut butter. It’s the secret ingredient that can mask almost any other flavor. Instead of using the calorie-laden regular old peanut butter (which I still love and use), I added some peanut flour to the mix.
I don’t even think these have a very overwhelming peanut flavor, but they taste great regardless. The secret to their moist texture is in the number of eggs. Coconut flour absorbs a lot of moisture, so don’t be shocked by the dry to wet ingredient ratio in this recipe. For the frosting, I used this recipe for chocolate buttercream, but feel free to use your personal favorite. When it comes to cupcakes, these babies are as about as healthy as they come.
| Peanut Butter Protein Cupcakes |
- 1/2 cup coconut flour
- 1/3 cup peanut flour (I used PB2)
- 1/4 cup chocolate protein powder (I used Simply Pure Nutrients)
- 1/3 tsp sea salt
- 1/2 tsp baking powder
- 5 large eggs
- 1/3 cup coconut oil
- 1/2 cup honey
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Line muffin tin with 9 cupcake liners or spray with cooking spray.
- In a large bowl, whisk together coconut flour, peanut flour, protein powder, salt, and baking powder.
- Crack eggs into dry ingredients one at a time. Add in coconut oil, honey, and vanilla extract and mix with electric mixer (this ensures there are no clumps in the batter).
- Scoop 1/4 cup of batter into each cupcake liner.
- Bake at 350 for 20-25 minutes, until inserted toothpick comes out clean.
- Yields 9 cupcakes.
Recipe adapted from Comfy Belly
{ 8 comments… read them below or add one }
mmm a healthy-ish cupcake! I love it!
Glad you like it! As a cupcake fiend it’s a pretty fantastic substitute!
I would like a couple for breakfast, please! These are great! I love how you use peanut flour and protein powder!
Funny you say that, I happened to have one with my breakfast today! Thank you for the kind comments
do you have a ball park estimate for how many calories are in each cup cake?
They’re approximately 200 calories each, without frosting. They also have 20 g carbs, 14g sugar, and 6 grams protein
Do u melt the coconut oil or no
I don’t believe I did, just let the coconut oil soften to room temperature
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