PB&J Protein Cupcakes with Jamie Eason's Peanut Protein

inside view of a peanut butter and jelly cupcake, which is a peanut butter cupcake filled with jelly and topped with peanut butter protein frosting on a white plate on a wood table

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5 from 1 vote

PB&J Protein Cupcakes with Jamie Eason's Peanut Protein

Makes 6 cupcakes.

Prep Time15

Cook Time12

Total Time27

Servings:

Calories: 136kcal

Author: Andréa

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