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Cinnamon Scroll Cupcakes

Looking for that perfectly sweet textured cupcake for your next afternoon delight?

Look no further! Steph has created the perfect cupcake just for you with our newest Spiced Cinnamon Better Being Base and it comes with a bonus of added veggies too! And it wouldn't be a CUPCAKE without Steph's signature silky yoghurt frosting.



150ml milk of choice

65g ground oats or flour of choice

100g grated carrot, squeezed dry of excess liquid

1 x egg (whisked)

1 tsp baking soda

1 tsp baking powder

Optional: white choc chips, walnuts


200g Greek yoghurt

20g vanilla pea protein powder

2 tsp vanilla extract

1 tsp cinnamon

2 tbsp powdered sweetener


Crushed walnuts


Preheat oven to 180c

  1. In a large mixing bowl, combine all ingredient, mixing gently until mixture is well combined.

  2. Spoon mixture evenly into a 6-hole greased muffin tray.

  3. Place in oven and bake for 20-25 minutes or until a skewer inserted into muffins comes out clean.

  4. Remove muffins from the oven and cool on a wire rack.

  5. While cupcakes are cooling make the frosting by whisking together all ingredients until light and silky.

  6. Once cupcakes are cooled, frost and top with crushed walnuts.


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