These fluffy and delicious vanilla protein cupcakes have no added sugar and make the perfect high protein breakfast, snack, or dessert. This easy recipe can be modified to include chocolate chips, funfetti sprinkles, or any flavorings, and these healthy cupcakes are naturally gluten free. Great for birthdays or any day!
The frosting here is a vegan cashew-based frosting, and that can be easily swapped for any of our protein frosting recipes. It's vanilla version of my Cashew Whipped Cream. So good!
The cupcakes (unfrosted) are low carb, with only 3 grams of carbs and 2g net carbs. And with 10 g protein per cupcake!
If you're looking for a low fat whey based cupcake recipe, check out these protein cake recipes that are made with whey protein concentrate: chocolate protein cake, chocolate peanut butter snack cake. (You can swap the chocolate whey concentrate for vanilla whey concentrate in both recipes.)
To learn more about baking with different types of protein powder, have a look at my blog post on the best protein powders for baking, and sign up for my free Protein Baking Cheat Sheet.
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Ingredients for fluffy high protein cupcakes
Egg Whites
Egg whites are a great source of protein and help give the cupcakes structure without adding extra fat. If you're using liquid egg whites, please measure in grams rather than using the serving size on the carton.
Coconut Oil
Coconut oil provides healthy fats and moisture to the cupcakes, ensuring they are soft and delicious.
Non-fat Greek Yogurt
Fat-free Greek yogurt adds protein and moisture, creating a rich texture without the added fat.
Vanilla Pea Protein Blend
This plant-based protein powder adds a vanilla flavor and boosts the protein content of the cupcakes.
Vanilla Bean Powder
Vanilla bean powder is whole vanilla beans that have been dried and processed into a powder.
Vanilla Flavored Stevia
Vanilla stevia adds natural sweetness and enhances the vanilla flavor without adding sugar.
Almond Flour
Almond flour is a low-carb, gluten-free alternative to traditional flour that adds a subtle nutty flavor.
Baking Powder
Baking powder helps the cupcakes rise and become fluffy.
Raw Cashews
Used in the frosting, raw cashews provide a creamy base that’s rich in healthy fats.
The recipe card below has all the measurements!
Equipment Needed
- kitchen scale - highly recommended for accurate measurements and easy cleanup
- oven thermometer - you'd be surprised at how off-temperature ovens can be! I never bake without an oven thermometer.
- Mixing bowls - I like this set of mixing bowls because of the rubber base and smooth inner surface.
- Whisk or electric mixer
- 6 small silicone muffin cups (cupcake size) or cupcake pan
- Spoon or rubber spatula
- High-speed blender - if you're making the cashew frosting
How to Make Protein Cupcakes
Making the Frosting
1. Drain and rinse the soaked cashews.
2. Blend the cashews with filtered water and vanilla flavored stevia until smooth. Adjust water as needed for consistency.
3. Refrigerate the frosting until ready to use.
Making the Cupcakes
1. Preheat your oven to 325°F (163°C).
2. In a large bowl, combine egg whites, coconut oil, and non-fat Greek yogurt until smooth.
3. Add vanilla pea protein blend, vanilla bean powder, vanilla flavored stevia, almond flour, and baking powder. Mix until smooth and thick.
4. Spoon the batter into six small silicone muffin cups.
5. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. (If you're using a metal cupcake/ muffin tin instead of silicone cups, check the cupcakes a few minutes earlier.)
6. Let the cupcakes cool completely to room temperature before frosting.
Ingredient Substitutions
Coconut Oil: Can be replaced with any oil that works for baking, like light olive oil, almond oil, avocado oil, or vegetable oil.
Non-fat Greek Yogurt: Plant-based yogurt would also work here.
Vanilla Protein Powder: This recipe only works with plant-based protein powders (pea protein or pea protein blends). I don't recommend other types of protein powder.
If you're looking for a low fat whey based cupcake recipe, check out these protein cake recipes that are made with whey protein concentrate: chocolate protein cake, chocolate peanut butter snack cake. (You can swap the chocolate whey concentrate for vanilla whey concentrate in both recipes.)
Vanilla Bean Powder: This recipe was originally developed as a vanilla bean cupcake, but of course you can substitute vanilla extract (½ teaspoon) in place of the vanilla bean powder. If you'd like to use the seeds of a vanilla bean, it would be seeds of ¼ vanilla bean.
Vanilla Flavored Stevia: Any stevia (liquid or powder) would be a great substitute here. For stevia powder, I'd use ⅛ teaspoon. Or use your favorite sweetener. Low glycemic coconut sugar would be delicious here (try 2 - 4 tablespoons). Liquid stevia comes in many flavors, so this is an opportunity to swap flavors, if you wish!
Almond Flour: Hazelnut flour (hazelnut meal) would be a good substitute here, but I do not recommend coconut flour, all-purpose flour, or gluten free flour blends, as these bake very differently than almond flour.
Raw Cashews: I have other frosting recipes: protein frostings. Choose your favorite!
Additional Topping Ideas
If our selection of protein frostings isn't quite what you're looking for, try these topping ideas for these delicious cupcakes:
- Drizzle warmed almond butter or peanut butter over the cupcake at time of serving
- Drizzle maple syrup on the cupcakes for a sweeter protein treat
- Top with no-sugar-added fruit spreads, like strawberry or raspberry
- Drizzle melted sugar free chocolate before serving
Recipe Variations
Chocolate Chip Protein Cupcakes: Add 2 tablespoons sugar free chocolate chips to the batter before baking.
Birthday Cake Protein Cupcakes: Add 2 tablespoons sprinkles to the batter before baking.
Banana Protein Cupcakes: Replace the Greek yogurt with mashed banana for added sweetness and flavor.
Chocolate Protein Cupcakes: Replace the vanilla protein powder with chocolate protein powder (plant-based), and add 2 tablespoons cocoa powder and 1-2 tablespoons water as needed for cake batter consistency.
Storage Info
Store your protein cupcakes in an airtight container in the refrigerator for up to a week. For longer storage, freeze the cupcakes (without frosting) and thaw as needed.
FAQ
This recipe is designed for a vegan protein blend only (pea protein or pea protein blends). If you're looking for a whey based cupcake recipe, check out these protein cake recipes that are made with whey protein concentrate: chocolate protein cake, chocolate peanut butter snack cake. (You can swap the chocolate whey concentrate for vanilla whey concentrate in both recipes.)
Each cupcake contains approximately 10 grams of protein.
I don't think flax eggs would work for the egg whites, so the best we can do is make dairy-free protein cupcakes by choosing plant-based yogurt.
Yes, there are 3 grams total carbs per unfrosted cupcake, 2 g net carbs.
Yes, just make sure to use paper cupcake liners and check the cupcakes a few minutes earlier than with silicone cups.
Stored in an airtight container in the fridge, they last up to a week. They can also be frozen (unfrosted) for longer storage. In this case, wrap them individually in plastic wrap, then store them in a freezer-safe airtight container.
Yes, a food processor or high-speed blender works well for making the cashew frosting.
Yes, simply adjust the baking time.
These protein cupcakes are not only delicious but also packed with healthy ingredients that make it totally reasonable to have vanilla cupcakes anytime!
Whether you’re aiming to increase your protein intake or looking for a healthier dessert option, these vanilla protein cupcakes are a great choice. Happy baking!
And if you like this recipe, you may also enjoy this collection of vanilla protein powder recipes and this collection of protein donut recipes.
Recipe
Protein Cupcakes (Healthy, Gluten Free Cupcake Recipe)
Ingredients
Cupcakes:
- 4 large egg whites 132g
- 2 teaspoons coconut oil 10ml or 9g
- ¼ cup non-fat plain Greek yogurt 57g
- ½ cup vanilla pea protein blend 56g
- ¼ teaspoon vanilla bean powder 1.2ml
- ⅛ teaspoon vanilla flavored stevia 0.6ml (~12 drops)
- 2 tablespoons almond flour 14g
- ½ teaspoon baking powder 5ml
Frosting:
- 1 cup raw cashews, soaked in filtered water for 4 hours or more 122g
- ⅓ cup filtered water 80ml
- ¼ teaspoon vanilla flavored stevia 1.2ml
Instructions
- Begin to make the frosting by draining and rinsing the cashews.
- 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.)
- Refrigerate until ready to use.
- Preheat oven to 325F (163C).
- Combine egg whites, oil, and yogurt until smooth (with whisk or electric mixer).
- Add remaining ingredients, and mix until smooth. Batter will be thick.
- Spoon batter into 6 small silicone muffin cups.
- Bake for about 20 minutes, until firm and a toothpick comes out clean.
- Let cool, then frost and enjoy!
Notes
Prot: 10g, Carbs: 3g (1g fiber, 1g sugar), Fat: 3g, Cal: 86
Andréa Marchese says
Hi Ivy, yes, any vanilla pea protein or pea protein blend would work here. (Apologies for the late reply.)
Ivy says
PLNT protein powder is not available anymore. Can we sub any pea protein condentrate?