As someone who both works out daily and lives a very active life, I'm always looking for ways to add more protein into my diet - but that doesn't have to mean eating chicken breast after chicken breast. Lately I've been loving protein treats of all kinds and have had lots of fun making protein packed treats that not only help you power through your day but taste great too!
These protein cupcakes were created on a whim. Jesse and I decided we both wanted something sweet and we'd just finished off a batch of our Salted Caramel Stuffed Banana Protein Cupcakes so I decided to create a new protein cupcake recipe.
Instead of a stiff piped frosting, I decided to try something completely different and make a maple protein glaze - a healthier, refined sugar free frosting option that you will have to stop yourself from eating with a spoon!
These cupcakes are deliciously soft and fluffy whilst also being low carb and packed with protein! They're a guilt free treat that's perfect for dessert or a post workout snack!
And, if you're worried that a protein cupcake surely has to taste awful - worry not! As with every recipe you see on Southern In-Law, it's been tried and tested and tweaked so that we can sure the most delicious recipe with you - and it's Jesse approved! (and he is oneeeeeeeeee fussy guy!). There's no funky tasting protein treats around these parts, friends!
So let me share the recipe with you >>
Vanilla Protein Cupcakes with a Maple Protein Glaze
makes 4-6, depending on the size of your tins
low fat, gluten free, refined sugar free, clean eating friendly, high protein, low carb
1/2 cup (50g) almond meal/flour
1/4 cup (30g*) protein powder*
1/4 cup (50g) unrefined coconut sugar**
1 tbsp (7g) ground flaxseed
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp (30g) unsweetened applesauce
1/4 cup milk of your choice
- Preheat your oven to 180C/355F and grease and/or line a cupcake tin. We suggest using a silicone muffin tin and lightly greasing it for the best results, however, the recipe also works perfectly in a normal muffin tin with paper liners (they just make it easier to get the cupcakes out in one piece!).
- In a mixing bowl, add your almond meal, protein powder, coconut sugar, flaxseed and raising agents, stirring until combined.
- Add in your egg, applesauce and milk, stirring with your dry ingredients until just combined.
- Spoon your cupcake mixture into your prepared tins, filling 3/4 of the way full.
- Bake your cupcakes for 15-20 minutes or until cooked through and a skewer inserted into the centre removes clean.
- Allow to cool completely before adding your glaze.
- The cupcakes will keep for 3-4 days in an airtight container in the fridge (glazed or unglazed) or months if frozen (simply freeze in an airtight ziplock bag and defrost as needed).
*We used our favourite unsweetened brown rice protein powder which will give you the best results (and I highly recommend buying some to use in baking as it's brilliant!), however, you can use your favourite protein powder. Keep in mind the taste, weight and texture may change depending on the protein powder you choose to use.
**If you like your baked goods sweet, increase the sugar amount to 1/3 cup.
Maple Protein Glaze
To make your protein glaze, simply mix 1/4 cup (30g) whey protein and 1 tbsp maple syrup with 1/4 cup (60g) reduced fat cream cheese. Top your cooled protein cupcakes with your protein glaze, add some sprinkles if desired and you're ready to eat!
I find whey protein gives you the best results and flavour for this glaze. We use unsweetened and unflavoured whey, however, you can also use a vanilla whey protein or flavoured whey protein powder.
But tell me, what's one thing you've been loving cooking/baking lately?
And what's your current favourite snack/dessert?
I seem to have a weird addiction with baking protein treats and making baked chicken dishes for dinner!