This was a seriously good combo. Caramel peanut butterĀ flavored protein cupcakes topped with a toffee peanut butter icing. I am really missing these while I am at my race in Arizona. I think they are really the only thing that could maybe make this trip better.
Since I got a big package of peanut butters from Nuts ‘N More last week I decided to put them to use. I really wanted to try out the toffee crunch protein peanut butter, so that is what I used in the icing. It was really simple to make. All you need is the toffee crunch peanut butter, plain Greek yogurt, and stevia or sweetener of choice.
The cupcakes were caramel peanut butter flavored. I used my beloved caramel extract that I was telling you about last week. And then I also used peanut flour to give them that peanut butter taste without added fat and calories. I just stuck with the vanilla combat protein powder from Musclepharm. It was perfect and gave the cupcakes a great flavor and a big boost of protein.
Be careful if you use just whey protein because it will dry out more than the combat powder will. The combat powder is a blend of 8 different proteins, and in my opinion is the best protein you can bake with.
My last race that I have here in Arizona will be tomorrow. It has been a super tough race, but an extremely eye opening experience. I wish I had this amazing weather at home in Indiana. It is like 20 degrees and snowy there right now. I’m definitely not looking forward to getting back. I need summer to come soon! I guess I will just have to eat these cupcakes to save me from my sorrows…:)
PrintPeanut Butter Toffee Protein Cupcakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 7 cupcakes 1x
Description
Healthy caramel peanut butter flavored protein cupcakes topped with toffee peanut butter frosting. These cupcakes are super moist and delicious.
Ingredients
Cupcakes
- 3/4 cup whole wheat flour
- 1 scoop (34g) Musclepharm vanilla combat
- 2 tbsp. granulated stevia or erythritol
- 2 tbsp. (12g) peanut flour
- 1 tsp. baking powder
- cinnamon to taste
- 1/2 cup canned pumpkin*
- 1/2 cup + 1 tbsp. unsweetened almond milk
- 1/4 cup (35g) sugar/stevia blend*
- 1 egg
- 1/4 tsp caramel extract
Frosting
- 1/4 cup + 2 tbsp. (102g) Nuts ‘N More toffee crunch protein peanut butter
- 1/2 cup (113g) plain nonfat Greek yogurt
- 1/4 cup granulated stevia or erythritol
Instructions
- Preheat oven to 350F. Mix whole wheat flour, protein powder, granulated stevia, peanut flour, and baking powder in a large bowl. In a separate bowl, mix pumpkin, almond milk, stevia/sugar blend, egg, and caramel extract.
- Add wet ingredients into dry and gently fold together until combined. Be careful not to over mix. Line a muffin pan with 7 cupcake liners. Divide and fill batter evenly into 7 cupcakes.
- Bake for 15 minutes or until a knife comes out clean. Put on a cooling rack to let completely cool.
- Mix toffee peanut butter, plain Greek yogurt, and stevia to make frosting. Refirgerate frosting for about 30 minutes while cupcakes are cooling.
- Add frosting to a piping bag. Pipe frosting onto each of the 7 cooled cupcakes. Enjoy!
Notes
* Pumpkin can be substituted for an equal amount of greek yogurt, mashed banana, or applesauce.
* The stevia/sugar blend can be substituted for regular granulated sugar or brown sugar. I have not tried substituting it for pure stevia/erythritol. If you do, the texture may not come out the same.
Nutrition
- Calories: 180
- Sugar: 8
- Fat: 7
- Carbohydrates: 22
- Fiber: 4
- Protein: 13