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Birthday Cake Protein Cupcakes

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Protein-packed vanilla cupcakes with a festive flair, perfect for birthdays or everyday treats. These cupcakes are made with a mix of protein powder, Greek yogurt, and almond milk for a lightened-up dessert that still tastes indulgent.

Ingredients

Scale
  • 3 scoops (102g) Vanilla Protein Powder
  • 1/2 cup (60g) All-Purpose Flour
  • 3/8 cup (42g) Coconut Flour
  • 1 tsp Baking Powder
  • 3/4 cup (180mL) Unsweetened Vanilla Almond Milk
  • 1/4 cup (56g) Light Butter
  • 1/2 cup (113g) Fat-Free Greek Yogurt (vanilla or plain)
  • 1 large Egg
  • 1–2 tsp Imitation Vanilla Extract, to taste
  • 1 Tbsp (12g) Confetti Sprinkles (optional)
  • Protein Cupcake Frosting:
  • 2 oz Fat-Free Cream Cheese
  • 1/4 cup (57g) Fat-Free Greek Yogurt (vanilla or plain)
  • 1 scoop (34g) Vanilla Protein Powder
  • 1 tsp (4g) Confetti Sprinkles (optional)
  • 2–3 drops Pink Food Coloring

Instructions

  1. Preheat oven to 325°F (163°C) and line a 12-muffin tin with cupcake liners or baking cups.
  2. In a large bowl, mix the protein powder, all-purpose flour, coconut flour, and baking powder. Ensure there are no clumps, especially from the coconut flour.
  3. Gradually add the almond milk, Greek yogurt, melted butter, egg, and imitation vanilla to the dry ingredients. Stir until the batter is smooth and fully combined.
  4. Gently fold in the confetti sprinkles, if using.
  5. Divide the batter evenly between the cupcake liners, filling each about 3/4 full.
  6. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to prevent dryness.
  7. Remove the cupcakes from the tin and allow to cool completely on a wire rack.
  8. While the cupcakes are cooling, prepare the frosting by mixing together cream cheese, Greek yogurt, protein powder, and food coloring until smooth. Stir in sprinkles if desired.
  9. Frost the cooled cupcakes using a spoon, resealable bag with a snipped corner, or a piping tool.
  10. If not eating right away, store the frosting separately in the refrigerator and frost cupcakes just before serving.

Notes

  • Don’t overbake – protein-based baked goods dry out quickly.
  • Store cupcakes and frosting separately if not consuming immediately; frosting requires refrigeration.
  • Use imitation vanilla for classic birthday cake flavor, but pure vanilla can also be used.
  • Sprinkles are optional but add festive fun.

Find it online: https://yumfoodusa.com/birthday-cake-protein-cupcakes/