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–+ servings

Name: Tiramisu Protein Cupcakes

Author: Amanda Carter
220kcal
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Prep 20 minutes
Cook 18 minutes
Chill Time 2 hours
Total 2 hours 36 minutes
Individual baked cupcakes that capture classic Italian tiramisu in single-serving form. A tender espresso-soaked almond flour sponge topped with a swirl of silky mascarpone whey frosting and a generous dusting of cocoa powder. 20 grams of protein and 220 calories per cupcake. 12 cupcakes per batch. Perfect for parties, meal prep and portion control.
Servings 12
Course Dessert
Cuisine American, Italian

Ingredients

For the cupcake sponge:
  • 1.5 cups almond flour 150 g, finely ground
  • 0.5 cup vanilla whey protein powder 45 g
  • 0.33 cup allulose 65 g
  • 3 large eggs separated
  • 0.25 cup unsalted butter 60 g, melted
  • 1 teaspoon pure vanilla extract
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon fine sea salt
  • 3 tablespoons milk of choice
For the espresso brush:
  • 0.5 cup strong espresso 120 ml, cooled
  • 1 tablespoon allulose
For the mascarpone whey frosting:
  • 1 cup mascarpone cheese 250 g, room temperature
  • 0.25 cup heavy cream 60 ml, cold
  • 0.25 cup vanilla whey protein powder 22 g
  • 3 tablespoons allulose 36 g, powdered
  • 1 teaspoon pure vanilla extract
For the finish:
  • 2 tablespoons unsweetened cocoa powder
  • 4 ladyfingers broken into pieces

Equipment

  • 12-well cupcake tin
  • Paper cupcake liners
  • Stand mixer or electric whisk
  • Pastry brush
  • Piping bag with large star tip
  • Fine-mesh sieve

Method

  1. Make the cupcake batter. Preheat oven to 350F (175C). Line a 12-well cupcake tin with paper liners. Whisk almond flour, whey protein, allulose, baking powder and salt. Separately whisk egg yolks, melted butter, vanilla and milk. Whip egg whites to stiff peaks. Combine wet into dry, then gently fold in egg whites in 3 additions.
  2. Scoop and bake. Divide batter between the 12 liners, filling each two-thirds full. Bake 16 to 18 minutes until a toothpick comes out clean and tops spring back. Cool in the tin 5 minutes, then transfer to a wire rack.
  3. Brush with espresso while warm. Stir cooled espresso with allulose until dissolved. While cupcakes are still slightly warm, brush the top of each with about 2 teaspoons of the espresso mixture. Do not oversaturate. Cool completely before frosting.
  4. Make the mascarpone frosting. Combine room-temperature mascarpone, cold heavy cream, whey protein, allulose and vanilla. Whisk on medium speed 60 to 90 seconds until smooth and pipeable at firm-soft peaks. Do not overwhip.
  5. Pipe the swirls. Transfer frosting to a piping bag with a large star tip. Pipe a tall swirl onto each fully cooled cupcake. If too soft, chill 15 minutes and try again.
  6. Dust and garnish. Just before serving, dust each cupcake generously with cocoa powder through a fine sieve. Tuck a ladyfinger piece into each swirl. Refrigerate at least 2 hours or overnight for the best flavor

Nutrition

Serving1cupcakeCalories220kcalCarbohydrates8gProtein20gFat15gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol85mgSodium90mgPotassium110mgFiber2gSugar2gVitamin A350IUCalcium100mgIron1.2mg

Notes

  • Measure the espresso brush at 2 teaspoons per cupcake. A cupcake oversaturates easily, and too much espresso makes it soggy.
  • Fill liners only two-thirds full so the tops bake flat and stable for frosting.
  • Bring the mascarpone to room temperature for a silky, pipeable frosting.
  • Do not overwhip the frosting or the mascarpone breaks and weeps. Stop at firm-soft peaks, 60 to 90 seconds.
  • Use powdered allulose in the frosting for the smoothest swirl.
  • Dust cocoa just before serving so it stays a clean snowy finish.
  • Chill overnight for the best flavor, like all real tiramisu.

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