High Protein Mini Vanilla Cupcakes
Indulge guilt-free with these delightful High Protein Mini Vanilla Cupcakes, a perfect fusion of flavor and nutrition! Packed with vanilla protein powder and Greek yogurt, these bite-sized treats offer a satisfying boost of protein without sacrificing their moist, fluffy texture. With just 15 minutes of prep time and 12 minutes of baking, these miniature delights are irresistibly easy to make, perfect for busy schedules or on-the-go snacking. The subtle sweetness from vanilla extract and granulated sugar pairs beautifully with a pillowy crumb, making them ideal for everyday indulgence or special occasions. Whether enjoyed plain or topped with your favorite frosting, these high-protein cupcakes are a crowd-pleasing treat that combines healthy baking with pure comfort. Perfect for fitness enthusiasts, dessert lovers, and anyone craving a wholesome twist on classic vanilla cupcakes!
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Recipe Information
Ingredients
- 120 grams vanilla protein powder
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 113 grams unsalted butter
- 100 grams granulated sugar
- 2 pieces large eggs
- 1.5 teaspoons vanilla extract
- 120 milliliters milk
- 60 grams greek yogurt
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
In a medium bowl, whisk together the vanilla protein powder, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes, using an electric mixer.
Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a small bowl, combine the milk and Greek yogurt, mixing until smooth.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk and yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared mini muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy the cupcakes as they are, or frost them with your favorite frosting for a sweet finish.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 112.7 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1093 mg | 84% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1136 mg | 24% | |
*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.
