I don’t make cupcakes often, but when I do, I have to be careful I don’t eat the whole batch at once! I mean really. All cupcakes pique my interest, but these Vanilla Peanut Butter Protein Cupcakes are some of the best!
For the cupcakes, of course, I used peanut butter in the batter along with some vanilla protein powder to give them the delicious vanilla peanut butter flavor. The protein is actually some Xtend Pro vanilla ice cream. This stuff legitimately tastes like vanilla ice cream!
One of the best parts about these cupcakes, in addition to the fantastic flavor, is that each one has only 200 calories and a whopping 20 grams of protein. That is less calories and more protein than most protein bars you will find, and wouldn’t you rather eat a cupcake than a protein bar?
These cupcakes are also low carb! Only 13 grams of carbs in each cupcake. You can’t beat eating a delicious treat like this that has more protein than carbs!
Check out more cupcake recipes here!
PrintVanilla Peanut Butter Protein Cupcakes
- Yield: 10 cupcakes 1x
Description
Delicious, protein packed vanilla peanut butter protein cupcakes topped with a creamy, protein peanut butter icing!
Ingredients
Cupcakes
- 3/4 cup oat flour
- 2 scoops Xtend Pro vanilla protein powder
- 1 1/2 tsp baking powder
- cinnamon to taste
- 1/4 tsp. salt
- 2 whole eggs
- 1/2 cup Greek yogurt*
- 1/4 cup natural creamy peanut butter
- 1/4 cup Truvia baking blend**
- 1/2 tsp. vanilla extract
- 1/4 cup milk
Frosting
- 1 cup + 2 tbsp. peanut flour
- 1 cup Greek yogurt
- 1/4 cup milk
- 2 tbsp. natural creamy peanut butter
- 1 scoop Xtend Pro vanilla
Instructions
- Preheat oven to 350F. Add flour, protein powder, baking powder, cinnamon, and salt to a bowl. In a separate bowl whisk together eggs, Greek yogurt, peanut butter, Truvia, vanilla extract and milk. Combine wet and dry ingredients and gently stir together until a smooth batter forms.
- Spray a muffin pan with non-stick spray. Spoon batter into 10 spots in the muffin pan. Bake for about 10 minutes, or until a knife comes out clean. Depending on your oven, may need slightly more baking time. Be careful not to over-bake or they will dry out.
- Once baked, take out of the oven and let completely cool while making the frosting. In a bowl, add peanut flour, Greek yogurt, milk, peanut butter and protein powder. Mix together until a thick frosting is formed. Spoon frosting into a piping bag. If you don’t have a piping bag, use a gallon ziplock bag with the end cut off.
- Once cupcakes are cooled, frost with peanut butter vanilla frosting and enjoy!
Notes
*You can use regular yogurt instead of Greek yogurt. Mashed banana, pumpkin, or applesauce can even be substituted, but it will lower the protein in each.
**Truvia baking blend is a stevia and sugar blend. It has less sugar than regular white granulated sugar, but still bakes like sugar. It can be found in the baking aisle of most groceries. If you can’t find it, you can use 1/3 cup regular white sugar.
Nutrition per cupcake (out of 10): 200 calories, 20 protein, 13 carbs, 7 fat
- Category: Dessert
Nutrition
- Serving Size: 0
- Calories: 200
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Toad says
Is peanut butter in the Import Aisle?
★★★★