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Protein Cupcakes

These protein cupcakes are a delicious and healthy treat, perfect for satisfying your sweet tooth while boosting your protein intake. Enjoy them at any occasion or as a quick snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup vanilla protein powder
  • 1/2 cup flour can substitute with whole wheat or almond flour
  • 1/2 cup sweetener like stevia or sugar
  • 1/2 teaspoon baking powder for leavening
Wet Ingredients
  • 1/2 cup Greek yogurt for creaminess
  • 2 large eggs for binding
  • 1/4 cup milk for moisture
  • 1 teaspoon vanilla extract for flavor
Add-ins
  • confetti sprinkles for fun visual appeal
  • creamy protein frosting to top the cupcakes

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tray with cupcake liners.
  2. In a mixing bowl, combine the vanilla protein powder, flour, sweetener, and baking powder.
  3. In another bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fold in the confetti sprinkles.
  6. Fill each cupcake liner about 2/3 full with batter.
Baking
  1. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool completely before frosting with creamy protein frosting.
  3. Add more sprinkles on top before serving.

Notes

For added flavor, substitute vanilla extract with almond extract. To keep cupcakes fresh, store in an airtight container at room temperature for up to three days, or freeze for up to three months.