These gluten free cupcakes are packed with protein to keep you fuller and healthy enough to indulge in daily. Who says you can't have your cupcakes and health and fitness goals too?
Preheat oven to 350F and prepare a cupcake pan or 8 tins with non-stick spray.
In a large bowl, mix together all dry cupcake ingredients (almond flour through baking powder).
In a separate bowl, whisk the wet cupcake ingredients (dairy free milk to flax eggs) until well combine.
Pour the wet ingredients into the dry mixture and mix until well incorporated and no large lumps remain.
Pour an even amount of the cupcake batter into the 8 cupcake tins.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes bake, mix the greek yogurt, cocoa powder, protein powder, and optional vanilla extract together until they form an icing. Place the icing into a piping bag and store in the refrigerator while the cupcakes bake and then cool.
Decorate cupcakes and top with powdered sugar and/or sprinkles if desired.
Store remaining cupcakes covered in the fridge.