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||
- 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