Protein Cupcakes
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These high-protein cupcakes are light, fluffy, and perfectly sweetened. With no flour, no eggs, and over 20 grams of protein per serving, they’re the perfect guilt-free dessert to satisfy your sweet tooth!
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 wholesome ingredients you’d find in your own pantry. 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!).
Table of Contents
Why make these high protein cupcakes
- Naturally vegan and gluten-free. There’s no flour, dairy, or eggs in this recipe, so long as you use a vegan protein powder (I tested it successfully!).
- Packed with protein. Between the protein powder and almond butter, you’re looking at a whopping 20 grams of protein per cupcake.
- Customizable. I’ve tested a bunch of substitutes so you have options. Plus, you can add whatever frosting you want, and I’ll be sure to leave a few suggestions later on.
What readers are saying
★★★★★ – “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
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 helps 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 any need for 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.
How to make protein cupcakes
Step 1- Prep work: Line a 6-count muffin tin with muffin liners.
Step 2- Combine ingredients: Using a high-speed blender or mixing bowl, combine all of your ingredients and blend until smooth. Pour the cupcake batter into each muffin tin, filling until almost full.
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. 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. In terms of brands, I like using Optimum Nutrition, Dymatize, or Growing Naturals.
- Avoid overbaking the cupcakes. Remove them from the oven as soon as a toothpick inserted comes out clean since they’ll continue to cook as they’re cooling (in culinary school, we call this residual cooking).
- Make mini cupcakes. Use a smaller muffin tin and make double the cupcakes. Just remember to cut the baking time in half, as smaller cupcakes will bake faster.
- 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.
Storage instructions
To store: Leftovers can be stored in an airtight container at room temperature for up to 3 days. If you want to keep the cupcakes fresher for 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.
Frequently asked questions
If they sink, it’s usually because the protein powder absorbed too much moisture. A trick I learned during testing is to slightly underbake them and let residual heat finish the job- this keeps them soft and domed.
The #1 reason that protein cupcakes turn out dry is due to using whey protein powder. Whey proteins tend to denature faster with heat (which means they bake faster) which can dry baked goods out quickly. Please stick to casein or brown rice protein.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Protein Cupcakes
Ingredients
- 1 cup banana mashed
- 1/2 cup almond butter
- 1/4 cup cocoa powder
- 1 cup protein powder
- 2 tablespoons coconut sugar or brown sugar
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
Originally published January 2017
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!
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 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/