These rich chocolate Protein Powder Cupcakes are soft, easy to make, and topped with a light protein buttercream frosting. With extra protein in every bite, they’re a fun way to enjoy a cupcake that fuels you, too.
Craving something sweet but don’t want the usual sugar-loaded snack? These chocolate powder cupcakes are an easy treat that still helps you stay on track. Protein supports muscle repair, metabolism, and overall health, which is why I’m always looking for simple ways to add more to my day. Check out how to eat 100 grams of protein!
I love whipping up these cupcakes because they curb a craving without draining my energy later (these vanilla protein cupcakes made with collagen powder work too!). As a mom of three, having high-protein desserts on hand makes it easier to enjoy a treat and still feel good about what I’m eating. If you’re curious why protein matters so much, you can also learn more about the benefits of a high-protein diet
Why You'll Love Them
Easy to make: Simple pantry ingredients and no fancy techniques.
Texture: The protein cupcakes end up with a soft, delicate texture you would expect from a regular cupcake.
Allergy-friendly: The protein cupcakes recipe is naturally dairy-free and gluten-free just like this dairy-free birthday cake recipe.
Flavor: They have a rich chocolate taste that you can adjust to make as indulgent as you like.
Ingredients and Substitutions
- Almond flour: Make sure not to use ground almonds (learn the difference between almond flour and ground almonds), as it will give the cupcakes a grittier texture.
- Tapioca flour: This is a paleo-approved flour and helps to thicken the chocolate protein cupcakes as there’s no actual flour in the recipe (nope, not even coconut flour!). Arrowroot powder and cornstarch should work too.
- Vegan protein powder: You can use chocolate or vanilla protein, but for these cupcakes, a fermented powder is best (see notes).
- Coconut milk: Use the coconut milk from a can so that the cupcakes have a “richer” feeling. This is what replaces Greek yogurt in regular protein cupcakes. You want to drain the water in the can an donly use the thick, white cream.
- Dairy-free butter: Any non-dairy butter should work. Choose one that best suits your dietary needs and beliefs.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Festive add-ins: Know that sprinkles, candy canes, candied hearts, or any other festive decoration can be mixed into the cupcake batter or decorated on top.
Frosting: These high-protein cupcakes use my favorite protein buttercream frosting. However, dairy-free cream cheese frosting or even Whole30 whipped cream can work as well!
Extracts: I love adding an almond or sometimes a rum extract to my cupcakes for a unique flavor.
How To Make Protein Powder Cupcakes
- In a large bowl, combine all the dry ingredients and mix well.
- Melt the butter.
- Add in the wet ingredients one by one making sure to save the butter until last.
- Mix until no clumps remain.
- Line a muffin tray and portion out the muffin batter.
- Bake for 25 minutes and let cool fully before icing.
Expert Tips
You cannot use collagen powder or whey protein for these protein cupcakes. It will not absorb as the vegan powder does, and you’ll have a wet, runny mess.
I used a fermented vegan protein powder (specifically, Genuine Health’s Fermented Vegan Protein Powder ) for these dairy-free cupcakes. typically vegan and especially fermented powders absorb a ton of liquid, which helps everything bind together.
Though I have recently switched to beef protein powder for health reasons, you cannot use it here unless you replace the almond flour with a gluten-free baking flour and cut the tapioca flour in half. Beef protein creates a sticky texture but doesn't absorb or bind as vegan protein does. I haven't tried this, but that's what I would go with if trying.
Do not overmix the cupcake batter. Overmixed protein can result in super-dry cupcakes.
How To Store Them
If not frosted, these cupcakes can be stored at room temperature or in the fridge in an airtight container.
Know that in the fridge, they will become a bit firmer and moist.
In the fridge they will last 5-7 days, and on the counter, they're good for up to 3 days.
If the protein powder cupcakes are iced, you need to store them in the fridge.
Protein Powder Cupcakes FAQs
You can store these cupcakes on the counter in a sealed container for 1-3 days or in the fridge in a container for 3-5 days. They do become a bit dense in the fridge and are best eaten at room temperature.
I have not tried prepping this protein cupcake batter ahead of time and freezing it. I do not think it will work, though ad protein powder would make the batter too thick upon thawing.
While some protein powders can be directly added to a pre-made cake mix, vegan protein powder can not. Vegan protein powder absorbs too much liquid, and adding it will alter the texture of the cake or cupcakes. Whey protein or collagen powder can easily be added to cake mix, though.
Protein cupcakes become dry when too much vegan protein powder is used and not enough liquid ingredients to keep them moist. It can also happen when they're overbaked. Make sure your batter is wet-looking and keep a close eye on your cupcakes as they bake.
Other High-Protein Dessert Recipes You'll Love
- Peanut butter protein cups
- Protein zucchini bread
- Collagen protein donuts
- Flourless protein brownies
- Cookies and cream protein shake
- Chocolate chip protein powder muffins
- Dairy-free gluten-free protein brownies
- Chocolate protein fluff
- High protein snack recipes
Chocolate Protein Powder Cupcakes (Dairy and Gluten-Free)
Video
Equipment
- Cupcake liners
Ingredients
- 2 cups Almond flour
- ½ cup Tapioca flour
- ¼ cup Vegan protein powder Works best with Genuine Health Protein
- ½ cup Cane sugar or coconut palm sugar
- ¼ cup Cacao powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 3 Eggs
- ½ cup Coconut milk from a can
- ⅓ cup Almond milk
- 4 tbs Almond milk yes you need both
- ⅓ cup Dairy-free butter
- 1 teaspoon Apple cider vinegar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients and mix well.
- Melt the butter.
- Add in the wet ingredients one by one making sure to save the butter until last.
- Mix until no clumps remain.
- Line a muffin tray and portion out the muffin batter.
- Bake for 25 minutes and let cool fully in the muffin tray before icing.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Rebecca Blackwell says
I made these for our nieces and nephews and then let them eat them for breakfast thus solidifying my place as the cool aunt who lets them eat cupcakes for breakfast. Thanks for a delicious protein-packed cupcake recipe!
fitasamamabear says
Omg haha you are totally cool for that, clever thinking!
Jade says
These turned out so fluffy and yummy! The protein was a surprise and fun twist. Thank you for sharing!
fitasamamabear says
So happy you enjoyed them!
Elizabeth S says
Yummy. The tapioca and almond flour gave these cupcakes a really good texture. I also loved the added protein. They didn't make me feel sluggish after eating them.
fitasamamabear says
They definitely give just the right amount of energy!
JD Alewine says
The fact that these are packed with protein is only icing on the cupcake! But seriously, these taste amazing!
fitasamamabear says
Haha best ever right?
Ali says
Loved these! The combination of tapioca and almond flour gives fantastic texture - and I love there's protein powder in them too. The best treat ever!!
fitasamamabear says
So happy you like them!
Katie Jacques says
these protein powder cupcakes are amazing! Fluffy, filling, and full of flavor!
Bella B says
I have never thought to add protein powder to cupcakes until I tried these and now I think I will do it with all my recipes! Such a great idea and recipe. We all loved them.
fitasamamabear says
Hehe it's a fun twist sometimes!
Relle says
What a great way to get more protein in my day and so yummy. Thank you for sharing.
fitasamamabear says
It's the best of both worlds!
tianna says
I love a chocolate cupcake recipe, and it is even better with protein powder.
fitasamamabear says
Chocolate cupcakes are life necessities lol
Heidi Bruaw says
I always love a good chocolate cupcake, but even better when they're healthy and packed with protein! These were so good and I didn't feel bad about eating them. I added chocolate chips to the top instead of frosting and had them as a little treat after dinner.
fitasamamabear says
Mmmm chocolate chips on top would be yummy. SO happy you loved them!
Shruthi says
I've been watching my macros this year to increase protein intake and really loved making these cupcakes as a great dessert (plus source of protein!) Definitely making these every week here on!
fitasamamabear says
It literally is the best of both worlds lol
Erin says
Baking with protein powder can yield some funky results, but these cupcakes were awesome! I followed the recipe exactly and used the protein powder you recommended. Thanks so much!
fitasamamabear says
Omg it totally can lol and there were definitely funky results while trials were happening lol glad you liked the cupcakes!