Prot: 13 g, Carbs: 12 g, Fat: 4 g, Cal: 136


Peanut Protein! The team at Labrada was kind enough to send over some of their Jamie Eason Peanut Protein, and I couldn’t wait to turn it into PB&J Protein Cupcakes!


The protein is similar in texture and macros to PB2, but has a sweeter peanut taste. (It is also a bit cheaper than PB2 if you’re buying the PB2 one container at a time, with much less plastic waste!) And it bakes up deliciously into peanut protein cake!

pb&j-protein-cupcakes-jamie-eason-peanut-protein-siliconeThe sweet peanut taste brought to mind peanut butter and jelly, so I filled these cupcakes with all-fruit preserves. Easy PB&J Protein Cupcakes!

You’ll be seeing this protein again soon because I have lots of recipe ideas! Might as well get yourself a bag! :)


And, by the way, Labrada also sent over some of Jamie’s whey protein isolate. The vanilla tastes like cake batter! So you’ll be seeing that in recipes soon, too, along with her chocolate whey. I used some of the vanilla here in the frosting. Delicious!


Protein Baking Cheat Sheet

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PB&J Protein Cupcakes with Jamie Eason's Peanut Protein
Nutrition Information
  • Serves: 6
  • Serving size: 1 cupcake
  • Calories: 136
  • Fat: 4g
  • Carbohydrates: 12g
  • Sugar: 6g
  • Fiber: 2g
  • Protein: 13g
Prep time: 
Cook time: 
Total time: 
Makes 6 cupcakes.
  1. Preheat oven to 325F (163C).
  2. Mix or blend cake ingredients until smooth.
  3. Pour batter into 6 small silicone muffin cups, filling each about halfway.
  4. Bake for 10-12 minutes, or until firm and a toothpick comes out clean.
  5. Meanwhile mix frosting ingredients until smooth.
  6. Remove cupcakes from oven, and let cool slightly.
  7. Remove from silicone cups.
  8. To fill cupcakes, use a knife to 'core' the cupcake (be sure not to cut all the way through to the bottom!) and use a spoon to remove the core. (Or use a cupcake coring tool.)
  9. Fill cupcakes with 1 teaspoon each of all-fruit spread.
  10. Break a piece off the bottom of each core to account for the filling, and replace cupcake cores. (This is optional, otherwise the filling will get pressed into the cupcake and not look like the picture, but will still be delicious!)
  11. Frost cupcakes, and enjoy! Store extras in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this cupcake recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) In the frosting, you can replace the whey with casein if you like. Vegan protein powders can also be used to replace the whey, but the frosting would be less creamy and more grainy. The almond meal adds a little fat and moisture to the cake; you can probably replace that with 1 tablespoon of peanut butter.