Mini Coconut Cream Cupcakes – Whisk in Wellness
Don’t let these small, cupcakes fool you – they are packed with sweet flavors of vanilla and coconut! The icing is creamy, smooth, tasty, and a perfect topping to these light gluten-free cupcakes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whiskinwellness.com.
Ingredients
- 2 eggs
- ¼ cup coconut milk (see note)
- ¼ cup coconut oil, melted
- 2 scoops vanilla protein powder (see note)
- 3 tablespoons coconut flour
- ¾ cup almond meal flour
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- 4 oz. full-fat plain cream cheese
- 2 tablespoons coconut milk
- ¾ scoop vanilla protein powder (see note)
- Optional Topping: unsweetened coconut flakes
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