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Healthy Protein Cupcake
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4.65 from 39 votes

The Best Protein Cupcakes (Healthy)

Pump up your protein with these healthy protein cupcakes! Vanilla flavored cupcakes with a protein cream cheese frosting made with wholesome ingredients. Plus, they're super easy to make!
Prep Time20 minutes
Cook Time15 minutes
chill frosting1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: high protein, Oat flour
Servings: 12
Calories: 205kcal
Author: Crystal Yentzen

Ingredients

Protein Cupcakes

  • 1 cup oat flour*
  • ½ cup whey protein powder* from Naked Nutrition, see notes
  • 3 tablespoons cornstarch
  • 2 and ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup maple syrup
  • 1 egg
  • 4 and ½ tablespoons olive oil
  • cup milk of choice
  • 1 tablespoon vanilla extract
  • 1 teaspoon stevia* or sweetener of choice, see notes

Protein Frosting

  • 8 oz light cream cheese
  • ¾ cup Greek Yogurt plain and unsweetened
  • ¼ cup maple syrup
  • 2 scoops (6 and ½ tablespoons) whey protein powder from Naked Nutrition, see notes
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • ¼ teaspoon stevia* or to taste, see notes

Instructions

Prepare Cupcakes

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and spray them lightly with non-stick spray.
  • In a large bowl, sift or whisk together the oat flour, whey protein powder, cornstarch, baking powder, and salt. I recommend sifting for the best texture. Set aside.
  • In a medium-sized bowl, whisk together the maple syrup, egg, olive oil, milk, vanilla extract, and stevia.
  • Pour the wet mixture into the dry mixture and mix until everything is just incorporated. Allow the batter to rest for 5 minutes.
  • Lightly stir the batter once more, and divide it between the lined muffin cups. Bake for 11-13 minutes. Mine were perfect at 12 minutes. Allow the cupcakes to cool for 5 minutes in the muffin tin before transferring them to a wire rack to cool completely.

Prepare Frosting

  • In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and Greek yogurt on medium until smooth and creamy. Be sure to stop and scrape down the sides and bottom of the bowl as necessary.
  • Add the maple syrup, protein powder, stevia, vanilla extract, and salt. Beat on low for 30 seconds and then on high for 2 minutes or until light and fluffy. Cover and refrigerate for at least an hour.
  • Frost your cupcakes as desired. This is a loose frosting, so if you want to pipe it on, I recommend using a large round tip. I use the Wilton 1A Round Decorating Tip.
  • Enjoy!

Notes

  1. Oat Flour–  Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. 
  2. Whey Protein Powder- I use Naked Whey Grass-Fed Protein Powder from Naked Nutrition for this recipe, which is free from additives and sweeteners. If you use a sweetened whey protein powder, you may want to reduce the amount of stevia in the cupcakes. 
  3. Stevia for Cupcakes- I use Sweetleaf Stevia Drops and maple syrup to sweeten the cupcakes.  Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just read the label and add the equivalent of ½ cup of sugar. If you choose to omit the stevia, you will need to add ½ cup of any granulated sweetener. I do not recommend adding more maple syrup because it will mess up the wet-to-dry ratio. 
  4. Stevia for Frosting-  Like the cupcakes, I use Sweetleaf stevia drops and maple syrup to sweeten the frosting. Combining the two lends the best flavor, as stevia alone can be a bit bitter. If you choose to omit the stevia for the frosting, add ¼ cup of any powered sweetener such as regular confectioner's sugar or powdered monk fruit.
  5. Store your prepared cupcakes at room temperature for one day or in the refrigerator for up to 4 days.

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 213mg | Potassium: 230mg | Fiber: 1g | Sugar: 14g | Vitamin A: 125IU | Calcium: 112mg | Iron: 1mg