Protein Cupcakes

Name: Protein Cupcakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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)

By Arman Liewpublished on Oct 04, 2026

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Comments (52)

Total Time 25

Servings 6 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!

high protein cupcakes with chocolate frosting on top.

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

Why make these high protein cupcakes
Key Ingredients
How to make protein cupcakes
Arman’s recipe tips
Storage instructions
Protein Cupcakes (Recipe Card)
More high-protein desserts

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.

mashed banana, peanut butter, coconut sugar, protein powder, and cocoa powder in bowls.

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.