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CRUSH IT! Café: Salted Caramel Cupcakes


  • 1 scoop (28.4g) Core Nutritionals ISO Salted Caramel
  • 1/6 cup (20g) oat flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup (130g) cannellini beans, pureed
  • 1 T. vanilla almond milk
  • 1 whole egg
  • ½ T. (7g) coconut oil, melted
  • 1 T. (19g) sugar free caramel sauce
  • 1 tsp. vanilla extract
  • ¼ cup (48g) brown sugar
  • Optional toppings: caramel squares, pretzels, sea salt


Preheat oven to 325 degrees. In a food processor, puree beans and 1 T. milk until smooth. Melt coconut oil and caramel sauce in a microwave safe bowl. Mix in brown sugar and vanilla. Add pureed beans and egg, stir to combine. Mix in dry ingredients – baking powder, baking soda, salt, oat flour and protein powder and stir until just combined. Use cupcake liners in muffin tin and divide batter evenly between 8 cups. Bake for 12-13 minutes until just set. Let cool on a cooling rack while you prepare the frosting. Mix all ingredients below until smooth and evenly divide over all cupcakes.


  • 2 oz. (4 T., 56g) light cream cheese, softened
  • 50g vanilla Greek yogurt
  • 1 T. vanilla almond milk
  • 10g Core Nutritionals ISO Salted Caramel


  • Serving Size: 1 cupcake
  • Servings: 8

  • 111 calories
  • 3g Fat
  • 14g Carbohydrate
  • 7g Protein

*toppings not included in macros



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