Posted on Dec 15, 2021 by Macro Mike

  • serves 10
  • prep time 10-15mins
  • cooking time 20mins


270gCoconut Yoghurt
60gAlmond Butter
60gCoconut Sugar
75gVanilla Buttercream Premium Almond Protein
150gGluten-Free Plain Flour
30gShredded coconut
1 tspBaking powder
½ tspBicarb
1 tsp Vanilla essence
120gCoconut yoghurt
30gWhite Chocolate
50gAlmond Protein White Hot Chocolate
15gShredded coconut
250gCoconut yoghurt
80gVanilla Buttercream Premium Almond Protein

Created by: @mainlymonica ⁠

These babies are perfectly delishhh with a creamy white choc filling infused with our Almond Protein White Hot Chocolate and a coconut vanilla frosting using our Vanilla Buttercream Almond Protein!



  • protein 14.2g⁠
  • fat 13.7g
  • carbs 27.4g⁠
  • calories 311⁠(when made into 10)


  1. Preheat oven to 170 and grease and line a cupcake tray with 9-10 muffin cases.⁠
  2. Add the applesauce, yoghurt, almond butter, coconut sugar and vanilla to a large bowl and whisk until smooth. Add the protein, flour, coconut, baking powder and bicarb and mix until combined.⁠
  3. Divide the batter out evenly between the 10 muffin cases. Place in the oven to bake for 20mins, or until golden and a skewer comes out clean. Set aside to cool.⁠
  4. To make the filling, melt the white chocolate then add it to a medium bowl along with the yoghurt. Mix until combined. Add the protein and mix until smooth. Add the coconut and fold through evenly. ⁠
  5. Make a well in the centre of each cupcake and add a generous spoonful of filling to each. ⁠
  6. To make the frosting, add the yoghurt and protein to a medium bowl and whisk until smooth. Add the frosting to a piping bag and top each cupcake with the frosting. ⁠
  7. Sprinkle some shredded coconut and shaved white chocolate, then enjoy!!⁠