Ok, so cupcakes are delicious. Everyone knows that. But, cupcakes stuffed with peanut butter and then topped with a peanut butter protein frosting? Now that is next level. That is why I bring you these BLUEBERRY PEANUT BUTTER PROTEIN CUPCAKES.
I’ve been playing around a bit with making my own protein peanut butter (STAY TUNED!), and I had quite a bit leftover. I figured, blueberries and peanut butter go together well, so why not make some cupcakes? For the sake of this recipe, since I don’t have a recipe for the protein peanut butter yet, you can use regular peanut butter or this protein peanut butter which I like.
I used my Xtend Pro vanilla ice cream protein powder in both the cupcakes and the frosting. It adds a delicious vanilla flavor, and of course the protein for extra gainzzzzz! It is actually pretty crazy how they got it to taste so much like vanilla ice cream.
Check out more CUPCAKE RECIPES HERE!
PrintBlueberry Peanut Butter Protein Cupcakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cupcakes 1x
Description
Moist, peanut butter stuffed blueberry protein cupcakes topped with a peanut butter protein frosting for the perfect, protein-packed cupcake!
Ingredients
Blueberry Muffins
- 3/4 cup flour (I used gluten free)
- 1 1/2 scoops Xtend Pro vanilla ice cream whey protein powder
- 2 tbsp. Truvia sweetener*
- 1/2 tsp. baking soda
- pinch of salt
- cinnamon to taste
- 1 whole egg
- 1/2 cup plain nonfat Greek yogurt
- 2 tbsp. milk (I used unsweetened almond)
- 1/2 cup blueberries
- 6 tbsp. protein peanut butter**
PB Protein Frosting
- 1/2 cup plain nonfat Greek yogurt
- 6 tbsp. peanut flour
- 1 scoop Xtend Pro vanilla ice cream whey protein powder
Instructions
- Preheat oven to 350F.
- Add flour, protein powder, sweetener, baking soda, salt and cinnamon to a bowl. Mix. In a separate bowl whisk together the rest of the ingredients except for blueberries and peanut butter.
- Combine wet and dry ingredients. Gently stir together until a smooth batter forms. Fold in blueberries.
- Spray a muffin pan with nonstick spray. Spoon batter evenly into 6 spots in the muffin pan. Add 1 tbsp. peanut butter to each muffin and press down into batter so it is covered.
- Bake for 12-15 minutes, or until a knife comes out clean. They may seem slightly underdone when you take them out, but they will continue to cook a little bit and stay more moist. If you leave in too long, with the protein powder, they can dry out very quickly.
- Once baked, let completely cool while you make the frosting. To make the frosting, add Greek yogurt, peanut butter, and protein powder to a bowl. Whisk vigorously until a smooth, thick frosting is formed.
- Top each cupcake with frosting and enjoy!
Notes
*Truvia baking blend is a stevia/sugar mixture. It has 1/2 the sugar of regular granulated sugar, but it is sweeter so you don’t have to use as much. It can be found in the baking aisle of most grocery stores. If you can’t find it, you can use 1/4 cup regular granulated sugar.
**I used a homemade protein peanut butter. Any peanut butter can be used or even almond butter.
- Category: cupcakes, Dessert
Nutrition
- Serving Size: 1 cupcake w/ frosting
- Calories: 250
- Sugar: 3
- Sodium: 0
- Fat: 7
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
- Cholesterol: 0
Keywords: blueberry peanut butter protein cupcakes