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! These cupcakes are a perfect indulgence for anyone who wants to satisfy their sweet tooth without sacrificing their fitness goals. The cupcakes are stuffed with peanut butter and topped with a creamy peanut butter frosting, making them a perfect treat for any peanut butter lover. Plus, with the added protein powder, these cupcakes are an excellent snack for post-workout recovery. Whether you're a seasoned baker or a novice in the kitchen, these Blueberry Protein Cupcakes are easy to make and sure to impress. So, grab your mixing bowl and get ready to whip up a batch of these tasty, protein-packed cupcakes!
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.