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Creamy Cup Cakes

You’ll wish everyday was your birthday once you bit into this low protein cupcake recipe featuring Loprofin baking mix. Double the recipe and make a dozen so you can freeze and have this sweet treat ready to eat in a moments notice.

Ingredients (for 6 Cup Cakes)

  • 115 g (4 oz) Loprofin Mix (about 3/4 cup plus 1 tbsp)
  • 50 g (2 oz) butter (4 tbsp or 1/4 cup or 1/2 stick)
  • 50 g (2 oz) superfine granulated sugar (or baker’s sugar) (about 3 tbsp)
  • 1 tsp egg replacer (such as Ener-G Egg Replacer) (alternatively, you can use 1/2 banana*)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 100 mL (about 3 fl oz) prepared LP Drink
  • Paper cupcake baking cups


  1. Preheat the oven to 350°F.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the Loprofin Mix, egg replacer and baking powder into the creamed mixture and mix together.
  4. Add the LP Drink and vanilla extract gradually until smooth.
  5. Spoon into baking cups and bake at 350°F for approximately 10-15 minutes.
  6. Allow to cool on a wire rack. Decorate.

*If you use a banana as the egg replacer, the flavor will be changed a bit; the cupcakes will taste like banana bread cupcakes (and they are delicious!) However, only do this if you like bananas since it will be a noticeable difference.

Nutritional Information Per serving
Calories 170
Protein 0.14g
Phenylalanine 3.6mg
Leucine N/A