These are golden, fluffy vanilla cupcakes with a tender, moist crumb — from the silky batter to the beautifully baked and sliced results. A high-protein, low-carb treat that tastes just like classic cupcakes.
Why You’ll Love This Recipe
- Perfectly golden tops and soft, airy texture
- High protein from whey protein powder and eggs
- Classic vanilla flavor with no sugar or grains
- Easy one-bowl recipe ready in under 30 minutes
- Great for snacking, lunchboxes, or dessert
Ingredients (Makes 12 cupcakes)
- 2 cups (200g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup allulose or monk fruit sweetener
- 2 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ⅓ cup melted butter or coconut oil
- ¼ cup unsweetened almond milk
- 2 tsp vanilla extract
Optional Frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 2 tbsp powdered sweetener
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk almond flour, protein powder, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, almond milk, and vanilla until smooth.
- Combine wet and dry ingredients and stir until just mixed (batter will be thick but smooth).
- Divide batter evenly among the muffin cups.
- Bake for 18–22 minutes until golden and a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
- For frosting: Beat cream cheese, butter, sweetener, and vanilla until fluffy. Pipe or spread on cooled cupcakes.
Prep Time: 10 minutes Bake Time: 18–22 minutes Total Time: 30–35 minutes
Nutrition (Per Cupcake — without frosting)
- Calories: ~145
- Protein: 7g
- Total Carbs: 4g
- Net Carbs: 2.5g
- Fat: 12g
