1/2 cup + 2 tbsp all purpose flour
2 scoops @bowmar_nutrition protein cinnamon roll
1/2 cup swerve granular
1/2 tsp cinnamon
1/2 tsp baking powder
6 tbsp light butter
1 tsp vanilla
6 tbsp fat free plain greek yogurt
1/4 cup unsweetened almond milk
1 tsp cinnamon
1 tbsp swerve granular
2 tbsp light butter
2 tbsp whipped cream cheese
1/4 cup of Cinnamon Toast Crunch crushed up to a fine powder
3/4 cup powdered cinnamon swerve
1/4 tsp vanilla
Dash of unsweetened almond milk
Serving Size: 8
Preheat your oven to 350 degrees. Combine dry cupcake ingredients. In a separate bowl whisk together wet cupcake ingredients. Combine wet and dry ingredients until smooth.
Mix together cinnamon and swerve to make your swirl mixture. Begin to put about a tablespoon of batter into a greased cupcake liner. Flatten with a spoon and sprinkle with the cinnamon swerve mixture. Add another tablespoon of batter and sprinkle the mixture over again. Continue to repeat in each cupcake liner until they are all about half full. Bake for 16-18 minutes or until a toothpick comes out clean.
While they are cooking, use a hand mixer to combine the butter and whipped cream cheese, slowly adding in the Cinnamon Toast Crunch powder and the powdered swerve. Add in vanilla and a dash of almond milk until the frosting is the consistency you like.
Then just frost those bad boys up and you’re good to go! I sprinkled my leftover cinnamon sugar mixture on top as well.
From the kitchen of: Stephanie Rogge