High protein lemon poppyseed cupcakes with lemon glaze  

Ingredients for the cupcakes:

• 50g oat flour
• 30g buckwheat flour
• 20g almond meal
• 100ml unsweetened almond milk
• 1 egg, cracked and whisked
• 60g plain/vanilla protein powder
• 6tbsp lemon juice
• 10g poppyseeds
• 1 tsp baking powder
• 1/4-1/2 tsp sweetener of choice (I used Stevia)

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​Ingredients for lemon glaze:

• 100g extra light Philadelphia 
• 1-2 tbsp lemon juice (depending on preference)
• 20g plain/vanilla whey protein (I used whey here instead of pea since it whips better).
  
  

 ​ Method:

1. Preheat oven to 180 degrees, fan forced.
2. Pour flour, almond meal and protein powder into large mixing bowl and stir to combine.
3. Whisk in the egg and almond milk until combined.
4. Stir through vanilla essence, baking powder, lemon juice, poppyseed and sweetener.
5. Stir until combined, then pour into 7 lined cupcake tins.
6. Cook in oven at 180 degrees celsius for 15-20 minutes.
7. To make glaze: blend/whisk cream cheese, lemon juice and whey together until combined.
8. Allow cupcakes to cool before topping with frosting and additional lemon rind.

​Serving information:

• Serves: ​7 cupcakes 
• Serving suggestion: eat fresh or store in an airtight container in the fridge for up to 4 days! 
• Macros per cupcake (without glaze): 104 calories, 9C/3F/8P
• Vegan alterations: swap cream cheese for coconut yoghurt or silken tofu, use pea protein instead of whey, and use an egg replacer (e.g. flax!).