Protein Cupcakes
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My high-protein cupcakes are light, fluffy, and perfectly sweetened. With no flour, no eggs, and over 20 grams of protein per serving, they’re a wholesome dessert to satisfy your sweet tooth. I love it with a thick frosting, but they taste just as good without it!
Why make these high protein cupcakes
Have you ever tried a protein cupcake before? My local health food store just started stocking them (after seeing them at Whole Foods), and as someone who lives for high-protein desserts, I had to give one a try. It looked incredible, but after paying $9 (yes, $9), I realized the protein content wasn’t- just 5 grams, and the first two ingredients were white and brown sugar. No bueno!
So I did what any self-respecting dessert lover and culinary school grad would do: I went home and started experimenting.
Almost a dozen batches later (and taking inspiration from my protein brownies), I cracked it- a high protein cupcake that’s actually fluffy, sweet, and satisfying, and made with almond butter, protein powder, and cocoa. I even made my partner do a blind taste test against the store-bought one. Let’s just say…mine won, hands down (and at a fraction of the price!).
Bonus? They are naturally vegan and gluten-free!
★★★★★ REVIEW
★★★★★ – “These were delicious – reminded me of two bite brownies after being in the fridge. Thank you!” – Lucy
★★★★★ – “I made these for my kid’s lunchbox and it was a hit!” – Elaine from Facebook
Table of Contents
Key Ingredients
Here is what you’ll need for these cupcakes, along with some tested substitutions. For the exact measurements, jump to the recipe below.
- Mashed banana. Instead of eggs, mashed bananas help bind the batter and make it smooth and creamy. It also adds sweetness. If you aren’t a fan of bananas, I had success with unsweetened applesauce, pumpkin puree, and even mashed sweet potato.
- Almond butter. I like using almond butter to add richness and replace butter or oil. If you don’t want to use almonds, cashew butter works really well.
- Cocoa powder. For the chocolate flavor. I prefer dark chocolate cocoa powder, but any kind will work.
- Protein powder. For protein and as a flour substitute. Use your favorite brand in either vanilla or chocolate.
- Coconut sugar. A touch of coconut sugar gives these cupcakes a subtle caramel sweetness and glossy tops.
- Don’t forget the frosting. All good cupcakes require frosting, of course! Try my healthy frosting or this easy 2-ingredient dairy free frosting.
- Add some mix-ins. Toss in some chocolate chips, peanut butter chips, or chopped nuts to level up the flavor.
How to make protein cupcakes
Step 1- Prep work: Line a 6-count muffin tin with muffin liners.
Step 2- Combine ingredients: In a high-speed blender or mixing bowl, combine all ingredients and blend until smooth.
Pour the cupcake batter into each muffin tin, filling almost to the top.
Step 3- Bake for 12-15 minutes or until a skewer inserted comes out clean. Allow the cupcakes to cool completely in the muffin tin, then frost if desired and serve.
Arman’s recipe tips
- Choose the protein powder wisely (to avoid them drying out!). I prefer casein, brown rice, or pea protein for baking as they blend well and don’t dry out baked goods as much as whey protein powder does. For brands, I like Optimum Nutrition, Dymatize, or Growing Naturals.
- Avoid overbaking the cupcakes. Remove them from the oven as soon as a toothpick comes out clean, since they’ll continue to cook as they cool. This also prevents them from sinking in the middle.
- Make mini cupcakes. Use a smaller muffin tin and make twice as many cupcakes. Just remember to cut the baking time in half, as smaller cupcakes will bake faster.
Storage instructions
To store: Store leftovers in an airtight container at room temperature for up to 3 days. To keep the cupcakes fresher longer, refrigerate them in an airtight container for up to one week.
To freeze: Store cooled, unfrosted cupcakes in a freezer-safe bag and freeze them for up to 6 months.
Protein Cupcakes
Ingredients
- 1 cup banana mashed, 225g
- 1/2 cup almond butter 125g
- 1/4 cup cocoa powder 25g
- 1 cup protein powder 120g
- 2 tablespoons coconut sugar or brown sugar, 25g
Instructions
- Preheat the oven to 350°F (180°C) and line a 6-count muffin tin with muffin liners.
- In a high-speed blender or mixing bowl, add the banana, almond butter, cocoa powder, protein powder, and coconut sugar. Blend until smooth.
- Pour the mixture into each muffin tin, filling until just full.
- Bake for 18-20 minutes, or until a toothpick comes out just clean. Allow to cool in the muffin tin completely.
Notes
- Protein powder: Casein, brown rice, and pea protein are best. In terms of brands, I swear by Optimum Nutrition, Dymatize, and Growing Naturals.
- Nut-free: Replace the almond butter with sunflower seed butter or tahini.
Nutrition
More high-protein desserts
If you enjoy my protein cupcakes, try one of my other popular high protein sweets:
Originally published January 2017, updated and republished October 2026
Hi! Can you please make high protein frosting recipe for these (without butter/margarine/coconut oil)? Thanks!
Hi Elsa, is coconut cream ok? If so I have this really easy recipe! It could potentially be modified with some protein powder 🙂
I only have whey protein isolate. Will that work?
You can try, Becky- I find whey protein can dry out baked goods, but isolate is usually more forgiving, so you could experiment and see?
Could I use peanut butter or almond butter to substitute the almond butter?
Yes absolutely, Felix. Any nut or seed butter works well 🙂
These were a little more dense than I was expecting but they tasted great! I might try adding some baking powder next time but thanks for the recipe!
So glad you liked them! They’re so easy too!
These are my one of my favorite high protein desserts. I did add a betty crocker frosting, which kind of defeats the healthy angle, but it was worth it.
Love that, Johanna- I would totally do the same too. Besides, you get the best of both worlds 🙂
I would add maybe some more protein, just to get more flavour no?
I read that mashed bananas is actually behaving as substitute for eggs and flour. Is that true?
I will make this for sure. But instead of almond butter will take peanut butter.
These are so good. You are so talented when it comes to high protein recipes. I love your first cookbook and all these free recipes online.
Thanks so much, Sonya- that means so much. I’m so glad to hear you enjoy these cupcakes.
These were delicious – reminded me of two bite brownies after being in the fridge. Thank you!
Are you using a chocolate flavored protein powder plus the cocoa powder? Thx
Yes I am but you can use plain protein powder.
Love this recipe, but want to make one that isn’t nut butter flavored. Any substitutes for that?
You could try a seed butter (maybe sunflower?) or even tahini perhaps!
How did you make the frosting?
Check out this post- https://thebigmansworld.com/2016/03/23/healthy-flourless-fudge-brownies/