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Protein Cupcakes - A Soft, Satisfying Treat With Extra Protein

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Vanilla protein powder (whey or plant-based)
  • Oat flour (or finely ground rolled oats)
  • Almond flour
  • Baking powder and baking soda
  • Fine sea salt
  • Egg whites (or 2 whole eggs if preferred)
  • Plain Greek yogurt (2% or 0%)
  • Unsweetened applesauce
  • Neutral oil (avocado or light olive oil)
  • Vanilla extract
  • Granulated sugar or granulated sweetener of choice
  • Milk (dairy or unsweetened almond milk)
  • Optional add-ins: mini dark chocolate chips, cinnamon, lemon zest, chopped berries
  • Optional frosting: Greek yogurt, cream cheese, powdered sugar or powdered sweetener, vanilla

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Whisk dry ingredients: In a large bowl, whisk 1 cup vanilla protein powder, 3/4 cup oat flour, 1/2 cup almond flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  3. Mix wet ingredients: In another bowl, whisk 3/4 cup Greek yogurt, 1/2 cup unsweetened applesauce, 1/4 cup neutral oil, 1/2 cup egg whites (or 2 whole eggs), 1 teaspoon vanilla, and 1/3–1/2 cup sugar (adjust to taste). Stir in 1/4 cup milk.
  4. Combine gently: Pour wet into dry. Stir with a spatula until just combined. The batter should be thick but scoopable. If it’s too thick (crumbly), add 1–2 tablespoons more milk.
  5. Add extras: Fold in up to 1/3 cup of your favorite add-ins—mini chocolate chips, blueberries, or chopped nuts.
  6. Fill the tin: Divide batter evenly among the cups, about 3/4 full. Smooth the tops lightly.
  7. Bake: Place on the center rack and bake for 14–18 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let cupcakes rest in the pan for 5 minutes, then transfer to a rack to cool completely. This helps set the structure so they don’t crumble.
  9. Optional frosting: Beat 4 ounces softened cream cheese, 1/2 cup Greek yogurt, 1/2–3/4 cup powdered sugar, and 1 teaspoon vanilla until smooth. Chill 15 minutes, then spread or pipe onto cooled cupcakes.