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    Home > Blog > Protein Desserts > Protein Cake

    Star Anise Pear Protein Cupcakes

    Updated: Dec 9, 2024 · Published: Oct 14, 2014 · By Andréa Marchese · This post may contain affiliate links · Leave a Comment

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    With great cake texture and a delicious combination of flavors, these Star Anise Pear Protein Cupcakes are a fall favorite!

    frosted cupcake with a whole star anise on top
    Star Anise Pear Protein Cupcake

    The combination of ingredients in the cake mix works very well and gives a great cake texture. And the pear adds just enough sweetness.

    frosted bitten cupcake with a star anise in front on a white cupcake stand

     

    Star Anise Pear Protein Cupcakes

    The frosting is a pear-cashew protein cream, using soaked raw cashews as a base (like my Cashew Whipped Cream). The pears in the frosting add a nice sweetness to the cream, and you don't really taste the cashews. Keep in mind, though, that because the cream contains fresh pears, it will begin to discolor over time. (It will still taste great, but if you're making these cupcakes for company, I would make the frosting soon before serving.)

    As delicious as they are pretty, these Star Anise Pear Protein Cupcakes are another great way to hit your macros! Give them a try!

    Recipe

    frosted cupcake with a whole star anise on top

    Star Anise Pear Protein Cupcakes

    Andréa Marchese
    A delicious flavor combination in a high protein treat! Star Anise Pear Protein Cupcakes made with protein powder and naturally gluten free. Makes 12 cupcakes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Servings 12 cupcakes

    Equipment

    • 12 silicone cupcake cups

    Ingredients

    Star anise pear cake:

    • 1 medium pear 178g, chopped
    • 8 large egg whites 264g
    • ¼ cup coconut flour 28g
    • ¼ cup almond flour 28g
    • ½ cup vanilla rice protein powder 56g
    • ½ cup vanilla whey protein powder 45g
    • 1 teaspoon baking powder 5ml
    • ½ teaspoon ground star anise 2.5ml

    Pear-cashew protein cream frosting:

    • 1 cup raw cashews 122g, soaked for 4 hours or more in filtered water
    • ¼ cup vanilla whey protein powder 23g
    • 1 medium pear 178g, chopped

    Instructions
     

    • Preheat oven to 325F (163C).
    • Start to make the cake batter by blending the pear and egg whites until smooth.
    • Add remaining cake ingredients and blend until smooth.
    • Pour batter into 12 silicone cupcake cups.
    • Bake for about 20 minutes, or until firm and a toothpick comes out clean.
    • While the cupcakes are baking, rinse the cashews.
    • Blend rinsed cashews with whey and pear until smooth. Set in the freezer of refrigerator to cool as cupcakes finish baking.
    • Let cupcakes cool to room temperature.
    • Frost cupcakes, and enjoy!

    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 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

    Serving: 1frosted cupcake | Calories: 148kcal | Carbohydrates: 11g | Protein: 13g | Fat: 6g | Fiber: 3g | Sugar: 4g | Net Carbohydrates: 8g
    Tried this recipe?Please consider leaving a review!

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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