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Lemon Pistachio Protein Cupcakes with Lemon Yoghurt Frosting

Lemon Pistachio Protein Cupcakes with Lemon Yoghurt Frosting

Who doesn’t love a batch of really good tasting cupcakes?

The joy of protein cupcakes is that they really are incredibly simple to make and you can really go wild with the ingredients and toppings you want to use, to suit your mood, the weather, the occasion, anything!

What we have here for you is no different, simply a really easy recipe for Lemon Pistachio Protein Cupcakes, topped with an amazing Lemon Yoghurt Frosting!

You’re going to want to make these:


½ cup + ¼ cup oat flour (you can make your own by grinding oats in a food processor)
2 scoops vanilla whey
1 tablespoon coconut flour
2.5 tablespoons granulated sweetener
¼ teaspoon vanilla extract
1 teaspoon baking powder
¼ cup unsweetened applesauce
Zest from 1 medium lemon
1 teaspoon lemon juice
1/3 cup milk
2 egg whites
¼ cup pistachios


½ cup non fat plain Greek yoghurt/quark
1 teaspoon lemon zest + 1 teaspoon lemon juice
1 tablespoon vanilla casein or 1 tablespoon whey + 1 teaspoon coconut flour
Sweetener of choice


1. Preheat oven to 375F/175C. 

2. Put everything (except the pistachios) in a bowl and use a handmixer to make a smooth batter (or use a blender). 

3. Chop pistachios and add them to the batter.

4. Pop in the oven and bake for about 15-18 min. Don’t overcook them! If you do, they will be hard and dry so take them out a bit early so they’re moist and gooey 

5. For the frosting, just mix all ingredients in a bowl. Cut a tiny hole in a plastic bag, fill the bag with the frosting and squeeze gently to decorate the cupcakes.

Macros per cupcake without frosting:

93 kcal
7.5 g protein
8.9 g carbs
2.6 g fat

per 1 cupcake with frosting:

107 kcal
10 g protein
9.4 g carbs
2.8 g fat


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