5-Ingredient Simple Protein Cupcakes
A quick and easy recipe for 99-calorie protein cupcakes with chocolate frosting.
Servings: 12 protein cupcakes
Calories: 99kcal
Ingredients
- 1 C 113g Pillsbury Sugar Free Yellow Cake Mix, measurement is an approximation since it's not calculated on the packaging
- 2 scoops 62g PEScience Protein Powder, vanilla
- 3 large Eggs
- 1/4 C 60mL Unsweetened Almond Milk, or your choice of liquid
- 1/2 C 120g Pillsbury Sugar Free Chocolate Fudge Frosting
Instructions
- Preheat oven to 325F and spray a 12-muffin tin with nonstick cooking spray or prepare 12 silicone baking cups (my preferred method).
- Mix the dry ingredients in a large bowl before adding the eggs and almond milk. Stir well.
- Use a spoon to transfer the cupcake batter to the baking cups or muffin tin, filling each about half way. Start on the lighter side and fill in at the end as needed so you don't run out of batter before you fill all 12.
- Bake for 12-14 minutes or until a toothpick comes out clean.
- After the protein cupcakes have cooled slightly, use a knife or icing spatula to spread the frosting on each cupcake. Top with sprinkles if you'd like (not included in nutrition info).
Notes
*With whey-only protein powder, use 4 scoops (112g) and keep everything else the same.
Each cupcake has 2 Smart Points.
The current frosting equates to 400 calories, 0g protein, 68g carbs, and 24g fat. Or 33 calories, 6g carbs, and 2g fat per cupcake.
By the way, the silicone baking cups you see in the instructions are too legit to quit. They’re easily one of the best kitchen purchases I’ve made recently.
Nutrition
Serving: 1protein cupcake | Calories: 99kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g