Very Vanilla Protein Cupcakes
Prep time
Cook time
Total time
Makes 6 cupcakes.
  • 1 cup raw cashews (122g), soaked in filtered water for 4 hours or more
  • ⅓ cup filtered water (80ml)
  • ¼ teaspoon vanilla flavored stevia (1.2ml)
  1. Begin to make the frosting by draining and rinsing the cashews.
  2. Blend the cashews with the filtered water and stevia until smooth. (Depending on your blender, you may need a little more water and you may need to scrape the sides down a couple of times.)
  3. Refrigerate until ready to use.
  4. Preheat oven to 325F (163C).
  5. Combine egg whites, oil, and yogurt until smooth (with whisk or electric mixer).
  6. Add remaining ingredients, and mix until smooth. Batter will be thick.
  7. Spoon batter into 6 small silicone muffin cups.
  8. Bake for about 20 minutes, until firm and a toothpick comes out clean.
  9. Let cool, then frost 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 (other than a pea protein blend). See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.

The macros for one unfrosted cupcake are:
Prot: 10g, Carbs: 3g (1g fiber, 1g sugar), Fat: 3g, Cal: 86
Nutrition Information
Serving size: 1 frosted cupcake Calories: 192 Fat: 11g Carbohydrates: 9g Sugar: 2g Fiber: 1g Protein: 10g
Recipe by Andréa's Protein Cakery at