Sign up for the Protein Buff Newsletter to get awesome subscriber perks!

Vanilla Protein Cupcakes

Vanilla Protein Cupcakes

I’ve been wanting to create a basic vanilla protein cupcakes recipe for awhile now. Something simple that can be used as a base for other flavors and varieties of protein cupcakes. After a few attempts, I am happy with the protein cupcake base, but the vanilla buttercream protein frosting still needs some work. I put too much cream in, so it ended up as more of a sticky icing. Still delicious, but a bit messy. I adapted the frosting recipe for you guys, so it should be more cooperative for you than it was for me!

VANILLA PROTEIN CUPCAKES RECIPE
Author: 
Recipe type: Dessert
Diet: High Protein
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Vanilla protein cupcakes with a buttercream icing, yum! This whey protein cupcakes recipe makes a 12 delicious healthy little craving busters, try em!
INGREDIENTS
(For Vanilla Protein Cupcakes)
  • ⅓ cup unsalted butter
  • 1 whole egg, 2 egg whites
  • ⅓ cup 2% plain greek yogurt
  • ⅔ cup buttermilk
  • 1.5 tsp vanilla extract
  • pinch of vanilla powder (optional)
  • ¾ cup white flour
  • ¾ cup unflavored whey protein powder
  • ¼ cup coconut flour
  • ⅔ cup erythritol
  • 6 packs stevia powder
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
(For Buttercream Protein Frosting)
  • ½ cup unsalted butter
  • up to 4 Tbsp 10% cream
  • 1 tsp vanilla extract
  • 1 cup unflavored whey protein
  • 1 cup powdered erythritol
  • 1 cup powdered sugar
  • 5 packs stevia powder
  • ¼ tsp salt
  • pinch of vanilla powder (optional)
INSTRUCTIONS
(For Vanilla Protein Cupcakes)
  1. Preheat oven to 350 F (175 C)
  2. Cream the butter, then mix in the erythritol and stevia.
  3. Beat in the eggs, then the buttermilk and vanilla.
  4. Mix all of the remaining dry ingredients in a separate bowl.
  5. Bit by bit, mix the dry ingredients into the wet.
  6. Place cupcake liners in tray, give them a quick mist of olive oil spray to help avoid sticking.
  7. Pour batter evenly into cupcake liners, about ¾ of the way full.
  8. Bake in the oven for 13-15 minutes, be careful not to overcook or they'll get dry and rubbery.
(For Vanilla Buttercream Protein Frosting)
  1. While the cupcakes are baking, grab another two bowls and your electric mixer, and mix up your protein frosting.
  2. Cream the butter first, and add in the vanilla and 2 Tbsp of cream.
  3. Mix up the whey protein, erythritol powder, and icing sugar in another bowl.
  4. Slowly add the dry mix into the butter mix. Add more cream if it's too thick, but be careful not to add too much or you'll get more of a sticky icing like me lol
  5. When protein cupcakes are baked and cooled, top them with your buttercream protein frosting, either with a piping bag or spatula.
  6. Enjoy!
NUTRITIONAL INFO
Serving size: 1 cupcake Calories: 276 Fat: 14.1 g Carbohydrates: 20.1 Sugar: 12.6 Sodium: 171 mg Fiber: 2.1 g Protein: 17 g

Vanilla Protein Cupcakes Nutritional InfoHappy Protein Baking Signature

 

0 comments… add one

Leave a Comment

Rate this recipe:  

Previous Post:

Next Post: