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Cinnamon Roll Cupcakes

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Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 12

Ingredients

Cupcake

  • 1 2/3 cup Almond Flour
  • 1/3 cup Gluten-Free Flour 1:1 blend
  • 2 Tbsp Vanilla Protein Powder Or snickerdoodle *
  • 4 Tbsp Collagen
  • 1/3 cup Classic Monkfruit Sweetener with Allulose - Lakanto, or coconut sugar, or organic cane sugar
  • 1 tsp Baking Soda
  • 3 whole Eggs
  • 1/3 cup Avocado Oil
  • 1/4 cup Almond Milk
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Cinnamon Ground

Cinnamon Sugar Filling

  • 1/2 cup Coconut Sugar or brown sugar
  • 2 Tbsp Butter Unsalted, melted
  • 2 tsp Cinnamon Ground

Frosting

  • 8 oz Cream Cheese Full Fat
  • 1/3 cup Vanilla Protein Powder
  • 5 - 6 Tbsp Almond Milk
  • 2 Tbsp Powdered Monkfruit Sweetener - Lakanto

Instructions

  • Mix filling ingredients together and set aside
  • Mix dry ingredients together, then add in wet
  • Add 2 tbsp batter to 12 muffin lines
  • Then sprinkle 1-2 tsp cinnamon sugar mixture in the center
  • Then top with another 1tbsp batter
  • Bake at 350 for 18/19 min
  • After 10 min remove from tray and onto cooling rack
  • Whip icing ingredients together until smooth, adding more milk as needed. Taste for sweetness (will depend on your protein powder) and can add more powdered sugar if needed. Refrigerate to firm if needed
  • Ice once completely cooled
  • Sprinkle with cinnamon sugar mix

Video

Notes

Can sub the protein powder with oat flour if you prefer.