High Protein Vanilla Cupcakes with Icing
Indulge your sweet tooth guilt-free with these high-protein vanilla cupcakes topped with a creamy protein-packed icing! Perfect for satisfying dessert cravings without compromising your health goals, these moist and fluffy cupcakes combine vanilla whey protein powder, almond flour, and Greek yogurt for a delicious boost of protein in every bite. Sweetened naturally with honey or maple syrup and topped with a silky vanilla protein icing, they’re ideal for post-workout snacks, healthy celebrations, or everyday treats. Ready in just 35 minutes, these easy-to-make cupcakes are a crowd-pleasing, nutritious alternative to traditional desserts—perfect for anyone looking to combine flavor and fitness effortlessly.
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Recipe Information
Ingredients
- 1 cup Vanilla whey protein powder
- 0.5 cup All-purpose flour
- 0.5 cup Almond flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Greek yogurt (plain, nonfat)
- 0.5 cup Unsweetened almond milk (or milk of choice)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Honey or maple syrup
- 2 tablespoons Butter (melted)
- 0.5 cup Vanilla whey protein powder (for icing)
- 0.25 cup Powdered sugar
- 2 tablespoons Unsweetened almond milk (for icing)
- 0.5 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, combine the vanilla whey protein powder, all-purpose flour, almond flour, baking powder, baking soda, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the Greek yogurt, unsweetened almond milk, eggs, vanilla extract, honey or maple syrup, and melted butter until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Avoid over-mixing.
Divide the batter evenly between the 12 prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the icing. In a medium bowl, whisk together the vanilla whey protein powder, powdered sugar, unsweetened almond milk, and vanilla extract. Adjust the consistency by adding more milk (if needed) until you achieve a thick but spreadable texture.
Once the cupcakes are fully cooled, spread or pipe the icing onto each cupcake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy your high-protein vanilla cupcakes!
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 97.9 g | ||
| Protein | 341.1 g | 682% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1836 mg | 141% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2433 mg | 52% | |
*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.
