By: Spencer Miller (Macro Chef)

What's better than cupcakes? Protein cupcakes stuffed with peanut butter and topped with peanut butter frosting. These Blueberry PROtein cupcakes are sure to satisfy your sweet tooth!

Ingredients


Blueberry Muffins

  • 3/4 cup flour (I used gluten free)
  • 1 1/2 scoops XTEND PRO Vanilla Ice Cream Protein
  • 2 tbsp Truvia sweetener*
  • 1/2 tsp baking soda
  • Pinch of salt
  • Cinnamon to taste
  • 1 whole egg
  • 1/2 cup plain, nonfat Greek yogurt
  • 2 tbsp milk (I used unsweetened almond)
  • 1/2 cup blueberries
  • 6 tbsp protein peanut butter**

PB Protein Frosting

  • 1/2 cup plain, nonfat Greek yogurt
  • 6 tbsp peanut flour
  • 1 scoop XTEND PRO Vanilla Ice Cream protein

Notes

*Truvia baking blend is a stevia/sugar mixture. It has 1/2 the sugar of regular granulated sugar, but it is sweeter so you don’t have to use as much. It can be found in the baking aisle of most
grocery stores. If you can’t find it, you can use 1/4 cup regular granulated sugar. 

**I used a homemade protein peanut butter. Any peanut butter can be used or even almond butter. 


Instructions

  1. Preheat oven to 350F.
  2. Add flour, protein powder, sweetener, baking soda, salt and cinnamon to a bowl. Mix. In a separate bowl whisk together the rest of the ingredients except for blueberries and peanut butter.
  3. Combine wet and dry ingredients. Gently stir together until a smooth batter forms. Fold In blueberries.
  4. Spray a muffin pan with nonstick spray. Spoon batter evenly into 6 spots in the muffin pan. Add 1 tbsp. peanut butter to each muffin and press down into batter so it is covered.
  5. Bake for 12-15 minutes, or until a knife comes out clean. They may seem slightly underdone when you take them out, but they will continue to cook a little bit and stay more moist. If you leave in too long, with the protein powder, they can dry out very quickly. 
  6. Once baked, let completely cool while you make the frosting. To make the frosting, add Greek yogurt, peanut butter, and protein powder to a bowl. Whisk vigorously until a smooth, thick frosting is formed.
  7. Top each cupcake with frosting and enjoy!

Nutrition per cupcake w/ frosting (out of 6)

250 calories
25g protein
20g carbs
7g fat
3g fiber
3g sugar