Vegan Sprinkle Protein Cupcakes
by SFH Marketing
Happy 12th birthday to us! We're so excited to be celebrating twelve years as SFH with these sprinkle protein cupcakes made with SFH Plant Protein.
Vegan Sprinkle Protein Cupcakes
Rated 5.0 stars by 1 users
Category
Dessert
Servings
12 Cupcakes
Prep Time
15 minutes
Cook Time
30 minutes
Calories
221
Ingredients
1 cup almond milk, unsweetened
1⁄4 cup melted coconut oil
- 1⁄3 cup maple syrup
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
2 cups oat flour
- 2 scoops SFH Plant Based Protein Vanilla
- Rainbow Sprinkles
1 cup vegan cream cheese
1 tsp vanilla extract
3 drops of stevia
Wet Ingredients
Dry Ingredients
Vegan Cream Cheese
Directions
Cupcakes
Preheat the oven to 350° degrees F.
Mix the wet ingredients into the bowl. Mix the dry ingredients into one bowl and add the wet ingredients.
- Add sprinkles and mix to incorporate!
Line your cupcake pan with cupcake tins and then divide the batter equally among all 12 cupcakes.
Bake for 30 minutes. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Frosting
Add ingredients into a bowl. Mix until well combined.
- Once cupcakes are baked. Allow them to cool before spreading frosting.
- Then spread your frosting on top of your cupcakes and immediately sprinkle with sprinkles.
Nutrition
Nutrition
- Serving Size
- 1 Cupcake with Frosting
- per serving
- Calories
- 221
- Fat
- 12.5 grams
- Carbs
- 22.1 grams
- Protein
- 5.1 grams