Amazing Stuffed Protein Cupcakes filled with a chopped protein bar and topped with protein powder frosting! These high protein, healthy filled cupcakes are low carb, low fat, sugar free, gluten free and Vegan too!
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I was just shook at how soft and fluffy these cupcakes turned out to be, but probably more shook by that nutrition!
Protein powder in the cupcakes and frosting, and then a protein bar filling – this was too much protein for me to eat 2 at time. The real struggle here, because making them is actually super easy.
Ingredients for Protein Bar Stuffed Protein Cupcakes
These stuffed protein cupcakes are made with healthy ingredients, sweetened protein powder, and actually filled with a protein bar. Here’s what you need for these healthy filled cupcakes:
- 1:1 Gluten Free (All Purpose) Baking Flour – or a regular all purpose flour
- Vanilla Protein Powder for extra high protein cupcakes, and also replace the sweetener.
I used Quest Vanilla milkshake flavor since it’s a whey-caesin and works best for baking. - 1:1 Sugar-free Sugar Substitute I used Lakanto monk fruit sweetener so these healthy air fryer donuts sugar free too! Use my code HAYLSKITCHEN to get 15% off your order.
- Non-fat Greek Yogurt
- Melted Butter
- Lemon Juice
- Hot Water
- Baking Soda
And for the double stuffed cupcakes effect:
- Chopped up Protein Bar; I used the Quest Hero Chocolate Caramel Pecan Bar for the crunch!
If you’re looking for more cupcake fillind ideas, chopped protein cookies, brownies, all work!
For a High Protein Chocolate Frosting for Filled Cupcakes:
- Non Fat Greek Yogurt for an extra high protein frosting recipe, but any other yogurt will also work
- Chocolate Protein Powder – this is what replaces the sugar here. I recommend ProteinWorld for this recipe to keep it sugar free.; Use the code HAYLSKITCHEN for a discount.
Quest chocolate protein powder is another option. - Unsweetened Cocoa Powder or Cacao Powder
- Some Water
Tips for the perfect Protein Powder Stuffed Cupcakes Recipe
While this protein powder stuffed cupcake recipe is easy, there are a few things to keep in mind:
- Grease the cupcake liners if they aren’t silicon.
This will allow the protein powder filled cupcakes to come off easily.
- Use room temperature yogurt and lemon juice;
This is so the wet ingredients and dry ingredients can mix well.
- Use melted Butter so that it mixes well into the healthy mini cake batter.
- Don’t over-mix the batter!
If you over-mix it, the protein powder – will make it tough, dense and gummy.
- Make sure your mixture has enough moisture in it. Protein powder is quite absorbent and if the wet ingredients are too little, the cupcakes will be dry! The mix should be like a slightly thick, but pourable gooey brownie batter.
- 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 protein cupcakes.
- 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.
- Let stuffed cupcakes cool completely before frosting, or the frosting will melt away.
How to Store Filled Cupcakes with Protein Powder
These filled cupcakes with protein powder make a perfect meal prep snack or dessert and can be stored on the counter, in the fridge or freezer too.
Place protein filled cupcakes in an airtight container and you can keep them on the countertop for 2-3 hours, fridge for 5 days or freezer for 2-3 months.
How to Protein Bar Stuffed Cupcakes
To defrost frozen protein bar stuffed cupcakes, leave them on the countertop or place them in the fridge overnight. I would not recommend using the microwave.
Alternatives for Healthy Filled Cupcakes
I made these healthy filled cupcakes low fat, low calorie and sugar free with the set of ingredients above, but here’s some options to try. I havn’t given them all a go yet, so I can’t say how they all would work.
- 1:1 Gluten Free Baking Flour: All purpose flour or Whole Wheat Pastry Flour in the same amount by weight not cups
- Whey-caesin Protein Powder: Whey Protein powder, but use about ½ cup water only
- Greek Yogurt: Coconut Yogurt
- 1:1 Zero Calorie Sugar Replacement: Regular confectioners sugar or coconut sugar (this won’t be sugar free though, and also higher in calories)
- Melted Butter: Melted Coconut Oil
- Lemon Juice: Apple Cider Vinegar or White Vinegar
Options for the Chocolate Protein Frosting
- Chocolate Protein Powder: Use vanilla flavor
- Greek Yogurt: Coconut Yogurt
You could even try a Cream Cheese Protein Frosting or Peanut Butter Protein Frosting.
A Vegan Protein Cupcakes with Filling Recipe
For the perfect Vegan high protein cupcake with filling, make sure you use a plant based protein powder, coconut yogurt, and melted coconut oil.
ProteinWorld has a Vegan protein blend what might work well (HAYLSKITCHEN for a discount here too).
You also want to use a Vegan protein bar for the cupcake filling.
Some Protein Cupcake (ish) Recipes to try
- Protein Apple Cupcakes with Protein Peanut Butter Frosting
- Mini Chocolate Protein Cakes
- Protein Chocolate Lava Cake
Or some Protein Powder Desserts:
- Carrot Cake Protein Blondies
- Pumpkin Protein Brownies
- Protein Oreos
- Protein Millionaire Shortbread – Healthy, Low Calorie, Amazing!
- Chocolate Banana Protein Muffins in a Blender
Stuffed Protein Cupcakes (Triple Protein, Low Carb, Sugar Free)
Ingredients
- ½ cup 1:1 Gluten Free Baking Flour, 60g, see post for sub
- ⅔ cup Chocolate Protein Powder (Whey-caesin), 60g, see post for subs
- 1 Tbsp Zero Calorie 1:1 Sugar Replacement, 12g
- ¾ tsp Baking Soda
- ½ cup Non-fat Greek Yogurt, 112g
- ½ Tbsp Melted Butter, 7g
- 1½ tsp Lemon Juice
- ¾ cup Hot Water, 180ml
- 1 Protein Bar, recommendation below
Frosting:
- ½ cup Non-fat Greek Yogurt, 112gg
- ½ cup Chocolate Protein Powder, 45g, about 1½ scoop
- 2 Tbsp + 2 tsp Unsweetened Cocoa Powder, or Cacao Powder
- 2 Tbsp + 2 tsp Water, 40ml
Instructions
- Preheat oven to 350°F, line 8 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
- In a bowl, whisk together protein powder, flour, sweetener and baking soda.
- In a large bowl whisk together Greek yogurt, melted butter, lemon juice and water.
- Add dry mix to wet, and whisk until combined.Battery should be thick and gooey.Don’t over-mix or cupcakes will be dense.
- Chop protein bar into 8 pieces.
- Pour half batter into muffin cups, place chopped protein bar in the middle and cover with remaining batter.Batter should be ¾ way to the top.
- Bake for 12-15 minutes. A toothpick inserted into center comes out dry.
- Cool for 10 minutes, then remove from pan.Transfer to a wire rack to cool completely, about 15 minutes
Frosting:
- In a large bowl, combine all the ingredients – Greek yogurt, chocolate protein powder, cocoa powder and water/milk.
- Whisk or stir with a spoon until uniform.
- Spread (or pipe) over cooled cupcakes.
Notes
- Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
- Nutrition value is calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Milkshake Protein Powder
- Lakanto 1:1 Sugar Substitute
- Use code HAYLSKITCHEN for 15% off your order
- Quest Nutrition Chocolate Caramel Pecan Hero Bar
- ProteinWorld Whey Protein Powder
- Use code HAYLSKITCHEN for 30% off your order
- Servings: 8 cupcakes | Serving size: 1
- Calories: 122kcal
- Fat: 2.3g | Saturated fat: 1.1g
- Carbohydrates: 13.4g | Fiber: 2.5g | Sugar: 1g
- Protein: 15.5g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!