Mix the oat flour with erythritol, protein concentrate and baking powder.
Add the egg, the oat milk, the applesauce and mix everything for 2 minutes.
Divide evenly the mixture into 6 or 7 muffin cups. I recommend doing seven pieces, because the cupcakes will be more showy and the number of calories per serving will decrease.
Bake the muffins in the preheated oven at 180 degrees Celsius for 20-25 minutes or until the muffins have risen and have browned evenly. You can also do a toothpick test to check if the muffins are baked.
Transfer the muffins on a cooling rack and let them cool completely.
In a large bowl mix 150g of the vanilla whey protein with the cream cheese, the erythritol, vanilla bean powder and the oat milk. Mix everything for 3 minutes and only then add the remaining 20g of whey and mix again until incorporated.
Transfer the cream in a piping bag, introduce the tip in the muffin and fill it with cream. Proceed the same with all the muffins. Be careful not to overfill. Stop when you fell pressure from within.
Use the remaining cream to decorate the muffins leaving a little bit of space on the edges, because it will extend a little.
Add the almond flakes and the edible dried roses to complete the decoration process.
Refrigerate the cupcakes overnight and serve the next day. Enjoy!