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Delicious, protein-packed vanilla peanut butter cupcakes, topped with a creamy, protein peanut butter icing! Indulge in the perfect blend of vanilla and peanut butter with these delicious protein cupcakes. Packed with protein powder and topped with a creamy peanut butter frosting, these cupcakes make for a healthy and satisfying treat. Whether you need a post-workout snack or a guilt-free dessert, these cupcakes are the perfect option. Whip up a batch of these easy-to-make cupcakes and satisfy your sweet tooth without compromising your health goals.
VANILLA PEANUT BUTTER PROTEIN CUPCAKES
Servings
1
Prep Time
10 minutes
Cook Time
10 minutes
Calories
195
Delicious, protein-packed vanilla peanut butter cupcakes, topped with a creamy, protein peanut butter icing!
Spencer Miller (MacroChef)
Ingredients
3/4 cup Oat Flour
-
2 scoops XTEND PRO Vanilla Ice Cream protein
1 1/2 tsp Baking Powder
Cinnamon to taste
1/4 tsp Salt
2 whole eggs
1/2 cup Greek yogurt*
1/4 cup Natural Creamy Peanut Butter
1/4 cup Truvia baking blend**
1/2 tsp. Vanilla Extract
1/4 cup Milk
1 cup + 2 tbsp peanut flour
1 cup Greek yogurt
1/4 cup milk
2 tbsp natural creamy peanut butter
-
1 scoop XTEND Pro Vanilla Ice Cream Powder
Cupcakes
Frosting
Directions
Preheat oven to 350F. Add flour, protein powder, baking powder, cinnamon, and salt to a bowl.
In a separate bowl whisk together eggs, Greek yogurt, peanut butter, Truvia, vanilla extract and milk. Combine wet and dry ingredients and gently stir together until a smooth batter forms.
Spray a muffin pan with non-stick spray. Spoon batter into 10 spots in the muffin pan
Bake for about 10 minutes, or until a knife comes out clean. Depending on your oven, you may need slightly more baking time. Be careful not to over-bake or they will dry out.
Once baked, take out of the oven and let completely cool while making the frosting.
In a bowl, add peanut flour, Greek yogurt, milk, peanut butter and protein powder. Mix together until a thick frosting is formed. Spoon frosting into a piping bag. If you don’t have a piping bag, use a gallon ziplock bag with the end cut off.
Once cupcakes are cooled, frost with peanut butter vanilla frosting and enjoy!
Recipe Video
Recipe Note
*You can use regular yogurt instead of Greek yogurt. Mashed banana, pumpkin, or applesauce can even be substituted, but it will lower the protein in each.
**Truvia baking blend is a stevia and sugar blend. It has less sugar than regular white granulated sugar, but still bakes like sugar. It can be found in the baking aisle of most groceries. If you can’t find Truvia, you can use 1/3 cup regular white sugar.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 195
- Carbs
- 13 grams
- Fat
- 7 grams
- Protein
- 20 grams