How to make high protein cupcakes using whey protein powder

Baking with protein powder is one of my all time favorite things to do, and if you are a following of my blog, you know that I am always whipping up something in the kitchen with whey protein. I try a variety of protein powder flavors, brands and even protein types – from whey to casein, plant based to all natural and a ton of different flavors like chocolate chip mint to peanut butter. To be honest, most of my baking now uses protein powder instead of any flour since it bakes very well and gives me a high protein to calorie ration. I eat a very high protein diet in order to maintain lean muscle, but protein shakes can get boring. When I bake with protein it gives me a new way to consumer protein powder that is fun, delicious and feels like I am having a dessert – you can’t beat that! Tonight I made a batch of protein cupcakes that came out really yummy  using BPI whey protein powder and topped with D’s Naturals Vanilla Maple Fluffbutter spread.

To make this recipe you will need the following all mixed into a bowl:

→ 3 scoops of BPI Sports The New Standard Best Protein in the flavor Chocolate Brownie

→ 2 tbsp of unsweetened organic apple sauce, I get mine at Trader Joe’s

→ 1 tbsp of low sodium baking powder

→ 1 container of Fage plain low fat greek yogurt

→ 1 large egg with yolk

→ 1/4 organic skim milk or unsweetened almond milk

→ 1 dash of sea salt

→ 2 dashes of cinnamon powder

→ when the cupcakes are done, you will put 1/2 tbsp of D’s Naturals Vanilla Maple Fluffbutter on each while it is still hot

To bake you will preheat your oven to 385 degrees. Grab your muffin or cupcake tin and spray with olive oil spray to prevent the cupcakes from sticking to the tray. Mix all of the ingredients in the bowl and then pour to fill half way in each of the cupcake tins. This will allow room for the mix to rise while it bakes and not overflow. Bake for 10-15 minutes and then remove. Once you take out of the oven remove from the tin and let set on a plate. Grab your D’s Naturals Fluffbutter and put on immediately to allow it to melt.

Once the Fluffbutter melts you can then bite on in and enjoy your cupcake! You should cover the rest so that they don’t dry out. The combination of the chocolate brownie flavor and the maple fluffbutter is a tasty treat. This recipe yielded about 10 cucakes and they are each over 12 grams of protein since the protein powder and yogurt and milk and egg are all great protein sources!

D’s Naturals Vanilla Almond Fluffbutter is dairy free, soy free, gluten free – link

 

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