Funfetti Protein Cupcakes will make every day a party! A high protein, low fat birthday cake protein cupcake filled with sprinkles on the inside too.

A pretty and colorful treat here that not only brings joy to your taste buds but also keeps your health and fitness goals in check. Bursting with sprinkles and a protein-packed punch, these cupcakes offer the perfect blend of fun and nutrition.

Big reason I went for this recipe is because I had a birthday cake protein powder in my pantry I really wanted to use up. With sprinkles in the protein, the cupcake batter, the filling and on the frosting too – these cupcakes really are a party in every bite. Best part is they’re healthy too!

Ingredients for Funfetti Protein Cupcakes

A super easy and healthy Funfetti Protein Cupcake recipe here with really clean ingredients. Probably what you’ve got in your pantry already!

For the Birthday Cake Protein Cupcake:

Birthday Cake Protein Powder: For the vibes! I used the limited edition plant based one from KOS
Unflavored Protein Powder: For an extra boost of protein; I used whey-casein blend from Quest Nutrition.
Whole Wheat Pastry Flour
Coconut Flour
Unsweetened Applesauce
Hot Water
Lemon Juice
A bit of Melted Butter
Baking Soda
Vanilla Extract

The Birthday Filling:

Rainbow Sprinkles

For the Birthday Protein Frosting:

Non-fat Greek Yogurt
Vanilla Protein Powder: I recommend Quest Nutrition Vanilla here since it’s whey-casein and blends well with the yogurt.
Cashew Butter – I use a Red Velvet flavored one from American Dream Nut Butter (code HAYLSKITCHEN gives you a discount)
Rainbow Sprinkles

How to make Birthday Cake Protein Cupcakes

It looks intimidating with the sprinkles inside, but this birthday cake protein cupcake recipe is super easy!

Make the Batter:

Whisk all the dry ingredients – flour, birthday cake protein powder, unflavored protein powder, coconut flour, baking soda.
Whisk all the wet ingredients – hot water, melted butter, lemon juice
Add dry mix to wet.
Fold to get a smooth batter.
Add sprinkles and fold again.

Some pointers:

Use hot water since it’s required for the right reactions in the baking chemistry.

Use melted Butter so that the butter mixes well into the healthy funfetti cupcake batter.

Don’t over-mix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the protein powder will make the low calorie skinny funfetti cupcakes tough, dense and gummy.

Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free and healthy cupcakes.

Baking:

Divide among 10 cupake liners about ¾ way to top (place in baking pan).
Bake around13-15 minutes at 350°F.

Don’t let the batter sit out too long; Pour immediately into baking pan and bake.
This is to avoid any reactions between the ingredients.

Grease the cupcake liners if they aren’t silicon.
This will allow the protein powder birthday cake cupcakes to come off easily.

Don’t over-fill baking pan cavities or the cupcake batter will overflow!
Go only about ¾ the way to the top

Don’t over-bake or your cupcakes might get tough; Remove when the tester/knife comes out just dry; Little moisture is okay.

Filing the Cupcakes:

Let stuffed cupcakes cool completely before filling and frosting, or the filling and frosting will melt away.

Use teaspoon measure to make hollow on top of cupcake.
Add sprinkles inside.
Cover with top piece of cupcake

Protein Frosting for Confetti Cupcake:

Mix all ingredients for frosting – except freeze-dried strawberries.
Add freeze dried strawberries. Fold.
Use piping bag (or spoon) to put frosting on top of cupcakes.

How to Store Confetti Protein Cupcakes

To store these confetti protein cupcakes, place in an airtight container and keep on the

countertop for 2-3 hours
fridge for 5 days
You need to refrigerate cake batter protein cupcakes since the frosting is made with Greek yogurt, and will go bad if kept outside.
freezer for 2-3 months
To defrost frozen protein powder funfetti cupcakes with filling, leave them on the countertop or place them in the fridge overnight. I would not recommend using the microwave, unless its for 10-12 seconds.

Alternatives for Healthy Funfetti Cupcakes

This reacipe as is makes a really healthy funfetti cupcake, but here’s some options if you don’t have everything listed:

Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups.
Unsweetened Applesauce: Mashed banana or pumpkin puree, but this would change the flavor of the cupcakes.
Melted Butter: Melted Coconut Oil or Dairy Free Butter
Birthday Cake Protein Powder: Vanilla Protein Powder, extra sprinkles and optionally cake batter extract

Options for Cupcake Frosting:

Greek Yogurt: Coconut Yogurt

To make Confetti Protein Cupcake Vegan:

I used a plant based birthday cake protein powder in this recipe, so to make it Vegan, all you need to do is use dairy free butter and coconut yogurt instead of Green yogurt!

Some more Healthy Protein Cupcake Recipes with Filling

Or more Birthday Cake Protein Desserts: