I used to love baking!  When I graduated from the Easy-Bake Oven to full-fledged baking, my favorite things to bake as a kid were banana bread, angel food cake, and cinnamon rolls. 

I used to be a pretty darn good baker! In fact, I got a Best In Class ribbon for my angel food cake entry at my hometown fair in Marcus, Iowa!  

I don’t do much baking now and prefer cooking instead.  I’m not really one who is interested in measuring my ingredients. Cooking gives me more room for error and to adjust the ingredients based on my liking.  You have to be more precise with baking and it can be a little trickier at a higher altitude.

But when I saw these cupcakes posted by another fellow Arbonne consultant, I had to try them!  And they were delicious!  *BONUS* They are also gluten-free and dairy-free, and can be made vegan!  These cupcakes were made using Arbonne’s Vanilla Protein Powder.

So for your next party, celebration, or lazy Sunday afternoon, whip up these cupcakes and let me know what you think!

Protein Powder Cupcakes

INGREDIENTS

CUPCAKE

• 1 egg (can also sub flax egg for a pure vegan option)

• 1 egg white or flax egg

• 1 c unsweetened applesauce

• 1/2 c almond butter

• 1/4 c maple syrup

• 1 c Arbonne Vanilla Protein Powder

• 1/2 tsp baking powder (add 1/4 more for altitude)

• 1/4 tsp sea salt

FROSTING

• 2 scoops of Arbonne Vanilla Protein Powder

• 1/2 c coconut cream

• 1/2 tsp vanilla extract

• 2 tbsp maple syrup

• 1/3 c almond milk cream cheese

INSTRUCTIONS

Preheat oven to 350 degrees.

Blend all ingredients in a bowl. Spoon into a muffin tin sprayed with coconut oil or use cupcake liners.

Bake for 16-18 minutes then let cool completely.

Blend together the frosting ingredients with a mixer. Pipe onto cooled cupcakes.