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Cellucor C4 Energy XTEND

Peanut Butter Stuffed Blueberry Protein Cupcakes

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By: Spencer Miller (Macro Chef)

What's better than cupcakes? Protein cupcakes stuffed with peanut butter and topped with peanut butter frosting. These Blueberry PROtein cupcakes are sure to satisfy your sweet tooth!

Ingredients


Blueberry Muffins

  • 3/4 cup flour (I used gluten free)
  • 1 1/2 scoops XTEND PRO Vanilla Ice Cream Protein
  • 2 tbsp Truvia sweetener*
  • 1/2 tsp baking soda
  • Pinch of salt
  • Cinnamon to taste
  • 1 whole egg
  • 1/2 cup plain, nonfat Greek yogurt
  • 2 tbsp milk (I used unsweetened almond)
  • 1/2 cup blueberries
  • 6 tbsp protein peanut butter**

PB Protein Frosting

  • 1/2 cup plain, nonfat Greek yogurt
  • 6 tbsp peanut flour
  • 1 scoop XTEND PRO Vanilla Ice Cream protein

Notes

*Truvia baking blend is a stevia/sugar mixture. It has 1/2 the sugar of regular granulated sugar, but it is sweeter so you don’t have to use as much. It can be found in the baking aisle of most
grocery stores. If you can’t find it, you can use 1/4 cup regular granulated sugar.

**I used a homemade protein peanut butter. Any peanut butter can be used or even almond butter.