High Protein Classic Vanilla Cupcakes
Elevate your dessert game with these High Protein Classic Vanilla Cupcakes, a delicious twist on the timeless favorite. Packed with the goodness of vanilla protein powder and creamy Greek yogurt, these cupcakes are as nutritious as they are indulgent, offering a protein boost without sacrificing flavor. They feature a moist, tender crumb infused with fragrant vanilla and are ready in just over 30 minutes, making them perfect for busy lifestyles. Whether enjoyed plain or with your favorite frosting, these cupcakes seamlessly blend healthy ingredients with classic baking techniques, creating a dessert that’s perfect for everything from post-workout snacks to celebratory treats. Ideal for anyone looking for protein-rich desserts, these unique vanilla cupcakes redefine guilt-free indulgence!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup vanilla protein powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cup Greek yogurt
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium-sized bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract until combined.
To the wet mixture, add the Greek yogurt and mix on low speed until just combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.7 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
