Strawberries and Cream Cupcakes
1 min read

Strawberries and Cream Cupcakes

Meal Type: Dessert Product: Clean Lean Protein


110g vegan blocks butter

120g caster sugar

200ml unsweetened almond milk

1 tbsp apple cider vinegar

1 tsp vanilla bean paste

150g plain flour

1 tsp baking powder

1 tsp baking soda

2 scoops Wild Strawberry Clean Lean Protein


175g vegan block butter, room temperature

120g vegan cream cheese

260g icing sugar

8 strawberry slices

Recipe created by Sarah Hancox


Step into summer with these strawberries and cream cupcakes. Fluffy, sweet and packed with protein. 




  1. Preheat the oven to 180°c fan. And line a muffin tin with 8 liners

  2. Add the vinegar to the milk, stir and set aside.

  3. Melt the butter and add to a mixing bowl with the sugar and whisk to combine.

  4. Pour in the milk/vinegar mixture and whisk again.

  5. Add the vanilla paste, sift in the flour, baking powder, bicarbonate of soda and protein powder then stir until just combined.

  6. Spoon evenly between the muffin liners then bake for around 25 minutes until risen and a skewer comes out clean when inserted into the centre.

  7. Allow to cool fully on a wire rack.

  8. Add the room temperature butter to a bowl and beat until paled and fluffy, add the cream cheese along with 1/4 of icing sugar and beat again, gradually adding more icing sugar until fully incorporated.

  9. Spoon or pipe onto the cooled cupcakes and top with a sliced strawberry.

Nutritional information

Calories: 468kcal

Protein: 5g

Carbohydrates: 61g

Fat: 22g

Products used in this recipe

Clean Lean Protein

Clean Lean Protein