Star Anise Pear Protein Cupcakes
Prep time
Cook time
Total time
Makes 12 cupcakes.
Serves: 12
Star anise pear cake:
Pear-cashew protein cream frosting:
  1. Preheat oven to 325F (163C).
  2. Start to make the cake batter by blending the pear and egg whites until smooth.
  3. Add remaining cake ingredients and blend until smooth.
  4. Pour batter into 12 small silicone muffin cups.
  5. Bake for about 20 minutes, or until firm and a toothpick comes out clean.
  6. While the cupcakes are baking, rinse the cashews.
  7. Blend rinsed cashews with whey and pear until smooth. Set in the freezer of refrigerator to cool as cupcakes finish baking.
  8. Let cupcakes cool to room temperature.
  9. Frost cupcakes, and enjoy!
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 recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
If you are using ground anise (different than ground star anise), you may need a little more. Taste your batter!
Nutrition Information
Serving size: 1 cupcake Calories: 148 Fat: 6g Carbohydrates: 11g Sugar: 4g Fiber: 3g Protein: 13g
Recipe by Andréa's Protein Cakery at