Forget traditional peanut butter and jam sandwiches, we're bringing you raspberry peanut butter cupcakes. High in protein and prebiotic fiber, these explosions of deliciousness will keep you full for hours while helping you lose weight! Enjoy them for breakfast, lunch or even as dessert - they're perfect for any time of the day.
In a separate bowl, mix wet ingredients and then combine.
Spray pan with coconut oil and fill cupcake tin 2/3 full, placing a tsp of jam in the center.
Bake for 15-20 minutes at 350 degrees. Ice with topping once cooled.
Topping Directions
Cream the softened butter and add the sweetener until smooth. Add in the scoop of Nutralean a bit a time, and mix until smooth. Then mix together with the softened peanut butter (or soy-nut or sunflower butter) until smooth. If it's too thick, add 1-2 tsp of water until you reach the desired consistency. Makes 1 & 1/2 cups of frosting.