Yellow Cupcakes

Yellow Cupcake with frosting

Yellow Cupcakes

You’ll wish every day was your birthday once you bite into this low protein cupcake. Double the recipe to make a dozen. Cupcakes can be stored in the freezer to have a sweet treat ready at a moment’s notice.
Category Dessert
Makes6 cupcakes


  • ¼ cup (56 g) butter
  • ¼ cup (50 g) granulated sugar
  • ¾ cup + 1 Tbsp (108 g) Loprofin Baking Mix
  • 1 tsp egg replacer*, see notes for alternative
  • 1 tsp baking powder
  • 2 scoops (10 g) Milupa LP-Drink, prepared (mixed with 3.4 fl oz of water)
  • 1 tsp vanilla extract
  • 1 drop yellow food coloring


  • Preheat oven to 350°F. Place 6 cupcake liners in muffin tin.
  • Cream together butter and sugar with an electric mixer.
  • Add the baking mix, egg replacer and baking powder into the creamed mixture and blend together.
  • Gradually mix in prepared LP-Drink, vanilla extract, and yellow food coloring until smooth.
  • Divide batter evenly into cupcake liners. Bake 10-15 minutes or until cupcakes are slightly firm to the touch or a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.


Optional: Decorate with homemade buttercream frosting.
If you like bananas, use ½ of a mashed banana instead of the egg replacer. This will change the flavor to taste like a banana bread cupcake – and they are delicious! Be sure to adjust the nutrient information to reflect this change.

Nutrition Per Serving

Serving size: 1 unfrosted cupcake
Calories: 175
Protein: 0.2 g
Phenylalanine: 7 mg
Leucine: 15 mg
Tyrosine: 5 mg

Nutrition Per Recipe

Makes: 6 cupcakes
Calories: 1045
Protein: 1.2 g
Phenylalanine: 44 mg
Leucine: 89 mg
Tyrosine: 32 mg

*Calories and protein may vary by product. Be sure the check the nutrition label.

Loprofin Baking Mix and Milupa LP-Drink are medical foods for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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