Cream Filled Cupcakes

a circular plate of hostess copycat cream filled protein cupcakes with the middle cupcake cut and showing the vanilla cream filling

Makes 12 cupcakes

Cupcake ingredients:

One package Proteinfull Baking Velvety Chocolate Protein Cake Mix
2/3 cup water
3 large eggs, beaten
3 tablespoons oil or unsweetened applesauce

Cream filling and swirl topping ingredients:

1/4 cup butter, softened
1/4 cup vegetable shortening we recommend organic shortening made from palm oil
1 cup confectioners erythritol, sifted
3 tablespoons milk any kind, we used almond milk
1 teaspoon alcohol-free vanilla extract

One recipe Chocolate Buttercream.

Instructions:

  1. Preheat oven to 325°F (use an oven thermometer for best results). Set up paper cupcake liners in a 12-cavity cupcake pan, then spray the liners with non-stick cooking spray.
  2. Combine cake mix with water, eggs, and oil (or applesauce). Mix just until no lumps remain.
  3. Spoon the batter into the cupcake liners.
  4. Bake at 325°F for 18-21 minutes. Remove from oven as soon as a toothpick inserted comes out clean.
  5. While the cupcakes are cooling, begin making the cream filling by beating the butter and shortening until combined.
  6. Add confectioners erythritol and milk, and beat until light and fluffy (a few minutes).
  7. Set up a large piping tip with a large, smooth opening in a piping bag. Spoon cream filling into the piping bag, and twist the top of the piping bag to get ready to use.
  8. Insert the piping tip into the cupcake as shown, as squeeze gently. Remove the piping tip from the cupcake, and repeat for the remaining cupcakes.
  9. Transfer remaining cream filling into a piping bag with a small piping tip to make the swirls, and set aside.
  10. Prepare the chocolate buttercream, and top the cupcakes with a thin layer.
  11. Use the remaining cream filling to make the swirls on top of the cupcakes.
  12. Enjoy! And store refrigerated.

Nutrition (prepared with oil)
Serving: 1/12 recipe, Calories: 270, Fat: 23g, Chol: 84mg, Sodium: 168mg, Carbohydrates: 33g, Fiber: 7g, Sugar: 2g, Added Sugar: 1g, Erythritol: 23g, Protein: 8g, Net Carbs: 3g.

Nutrition (prepared with applesauce)
Serving: 1/12 recipe, Calories: 242, Fat: 19g, Chol: 84mg, Sodium: 168mg, Carbohydrates: 33g, Fiber: 7g, Sugar: 2.5g, Added Sugar: 1g, Erythritol: 23g, Protein: 8g, Net Carbs: 4g.

Let's get baking! Buy our Velvety Chocolate Protein Cake mix to make these Cream Filled Cupcakes. 

front view of Keto-friendly Protein Cake Mix package in Velvety Chocolate flavor. package is blue with a slice of german chocolate cake