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! **Update: this protein powder has been discontinued, but you can get the same results with powdered peanut butter. You may need to add some stevia or sweetener of choice.
The 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! :)
🥣 Recipe
Servings: 6
Calories: 136kcal
Ingredients
Cake:
- 4 large egg whites 132g
- ½ cup powdered peanut butter 56g
- 2 tablespoons almond flour 14g
- ½ teaspoon baking powder 2.5ml
Filling:
- 6 teaspoons 2 tablespoons natural all-fruit spread (46g)
Frosting:
- ½ cup powdered peanut butter 56g
- ¼ cup vanilla whey protein isolate 26g
- ¼ cup filtered water 60ml
Instructions
- Preheat oven to 325F (163C).
- Mix or blend cake ingredients until smooth.
- Pour batter into 6 small silicone muffin cups, filling each about halfway.
- Bake for 10-12 minutes, or until firm and a toothpick comes out clean.
- Meanwhile mix frosting ingredients until smooth.
- Remove cupcakes from oven, and let cool slightly.
- Remove from silicone cups.
- 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.)
- Fill cupcakes with 1 teaspoon each of all-fruit spread.
- 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!)
- Frost cupcakes, and enjoy! Store extras in the refrigerator.
Notes
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.
Nutrition
Serving: 1g | Calories: 136kcal | Carbohydrates: 12g | Protein: 13g | Fat: 4g | Fiber: 2g | Sugar: 6g
Tried this recipe?Mention and tag us! @proteincakery
Andréa
Yes! Includes all the ingredients unless otherwise noted. :)
sofia sanint
Looks amazing! Does the macros include the frosting??
Andréa
Hi Carissa,
They're so yummy! Definitely give them a try!
:)
Andréa
carissa
These look fantastic! Can't wait to try em. Oh, also super confused on the dogs comment & the Xylitol. . Pretty weird cause this is for human consumption :)
Andréa
Xylitol is not safe for dogs. Choosing which products to bring into the house is a very personal decision, but definitely don't feed it to your dogs!
Jamie
Why can't you have xylitol in the house when there are dogs? Why not just not feed it to the dogs? I'm really confused
Stacey
I wish the peanut flavor didn't have the xylitol in it - with dogs in the house I can't have any xylitol products! These look amazing though. I may play around with vanilla protein and peanut flour (not PB2 but pure peanut flour)