Enjoy what you eat guilt-free while boosting your daily protein intake with this Protein Cupcakes Recipe. Soft, light, and naturally gluten-free, they’re made with simple pantry staples and topped with your favorite frosting for an easy dessert that still brings a little extra fuel to the celebration.
Looking for a dessert you can whip up quickly that still feels a little healthier? These protein cupcakes are a fun option when you want something sweet but still keeping you on track, especially if you enjoy experimenting with protein desserts. They’re soft, lightly sweet, and easy to dress up for birthdays, gatherings, or just a midweek treat.
As a busy mom, I love recipes that blur the line between dessert and something a little more balanced (mainly because I have a wicked sweet tooth!). These high-protein cupcakes do exactly that, kind of like my high-protein cheesecake, letting you enjoy a treat while still sneaking in a bit of extra fuel. Even friends who aren’t “protein people” always end up loving them.
Why You'll Love This Recipe
Easy to make: The protein cupcakes use a lot of pantry staples you probably already have on hand, so they're easy to whip up. Plus, no fancy kitchen techniques are needed here.
Texture: The cupcakes are light and soft with a subtle sweetness. They work just as perfectly as a Friday night treat as they do for a birthday party or other gathering.
Allergy-friendly: Great to bring to a party so that everyone feels included, the cupcakes are naturally dairy-free and gluten-free, just like this dairy-free birthday cake recipe.
High in protein: Because these cupcakes use collagen powder, they come in with a whopping 17 grams of pure protein. Learn more about the benefits of a high protein diet and why you want to amp it up!
Ingredients You’ll Need
As a busy mom, it’s important to me to whip up recipes with ingredients I naturally have on hand. This is why, if you have a well-stocked gluten-free pantry, you’ll have everything you need to make these collagen protein cupcakes!
- Gluten-free 1:1 baking flour: Make sure to use baking flour and not all-purpose flour, as the way the cupcakes rise will be different. I like Bob's Red Mill flours best.
- Collagen: One of the cleanest sources of protein, and what gives these gluten-free cupcakes their high protein intake! Learn more about the benefits of a high protein diet as well as the difference between collagen vs protein powder.
- Non-dairy milk: Any plant-based milk will work. We use homemade hemp milk the most.
- Sprinkles: Optional but always a hit in cupcakes. Grab naturally dyed sprinkles if that’s your thing.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Rich chocolate: Add 1-2 tablespoons of raw cacao powder to the vanilla protein cupcakes to give them a rich chocolate taste.
Frosting: These collagen cupcakes use my favorite protein buttercream frosting. However, dairy-free cream cheese frosting or even Whole30 whipped cream can work as well!
Festive add-ins: In place of sprinkles, candy canes, candied hearts, or any other festive descoration can be mixed into the cupcake batter.
How To Make Protein Cupcakes
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients (except the sprinkles) and mix well.
- Add in the wet ingredients one by one and mix until no clumps remain.
- Line a muffin tray and portion out the batter.
- Bake for 25 minutes and let cool fully before icing.
Step 1: Combine all the dry ingredients (except the sprinkles) for the protein cupcakes in a bowl before adding in the eggs.
Step 2: Add in the remaining ingredients and mix well until no clumps remain.
Step 3: Portion the cupcake batter into a pre-lined muffin tin.
Step 4: Bake for 25 minutes before removing them from the oven and letting them cool in the muffin tray.
Step 5: Let the cupcakes cool completely while you whip up the frosting. Pipe it on.
Step 6: Decorate the cupcakes with more sprinkles or any other add-ons you enjoy.
Expert Tips
A high-quality collagen powder is key for the cupcakes (and these other collagen powder recipes), so that you know it'll blend smoothly and not be gritty. I use Perfect Supplements collagen because they're such a transparent company. If you give them a go, know that code mamabear10 saves you money.
Though a whey protein or a protein like my favorite Paleo Pro may work in place of collagen, I haven't tested it, and protein powder typically absorbs a bit differently. If you want to make protein cupcakes with protein powder, opt for these super-rich, chocolate protein powder cupcakes instead.
Try not to overmix the batter when you combine the wet ingredients with the dry. Overmixed gluten-free flour can result in super-dense baked goods.
How To Store Protein Cupcakes
If not frosted, these cupcakes can be stored at room temperature for up to 3 days or in the fridge for 5-7 days in an airtight container.
Know that in the fridge, they will become much firmer as gluten-free flour and collagen powder tend to harden a bit when stored. To enjoy them from the fridge, let them come to room temperature before eating or icing them. Personally, I would reheat them if at all possible.
If the protein cupcakes recipe is iced, you need to store them in the fridge, and they'll stay delicious for about 3 days.
Protein 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 crunchier in the fridge and are best eaten at room temperature.
I have not tried prepping this protein cupcake batter ahead of time and freezing.
Sure! Know that whichever flavor of collagen powder you use will change the flavor of the cupcakes. And know what protein powder cannot be substituted in.
Yes, you can freeze unfrosted protein cupcakes once cooled. Store them in an airtight container so that they don't get smushed and know that they'll stay good for up to 8 weeks. Let them thaw in the fridge overnight or to room temperature before icing them.
Though they do contain sugar, these protein cupcakes are a healthy dessert alternative. Not only are they dairy-free and gluten-free but the 17 grams of protein in them helps counter the sugar rush and keep you full longer than traditional desserts will.
Other Protein Desserts You’ll Love
- Cinnamon sugar protein donuts
- Collagen donuts
- Flourless protein brownies
- Chocolate glazed protein donuts
- Gluten-free chocolate protein donuts
- Cookies and cream protein shake
- Chocolate fudge protein balls
- High protein cookies
- High protein pancakes
- Chocolate protein fluff
- High protein snack recipes
- Gluten-free dairy-free desserts
Vanilla Protein Cupcakes (Gluten-free)
Video
Equipment
- Silicone muffin liners
Ingredients
- 1.25 cups 1:1 Gluten-free baking flour
- ¾ cup Collagen powder
- 1 Egg
- 1 teaspoon Baking powder
- ½ cup Sugar
- 2 tbs Sugar
- 3 tbs Avocado oil
- ¾ cup Dairy-free milk
- ½ tb Vanilla extract
- ⅛ cup Sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients (except the sprinkles) and mix well.
- Add in the wet ingredients one by one and mix until no clumps remain.
- Line a muffin tray and portion out the batter.
- Bake for 25 minutes and let cool fully before icing.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Jean says
These are so cute and I LOVE that they have all that extra protein thrown in. Planning on making these again for an end of school party for my kids. Thanks for the great recipe!
fitasamamabear says
Right?! Such an easy way to boost intake a bit.
Gretchen says
I had never thought about adding collagen powder to my cupcakes. I add it to my coffee every morning, but after seeing this recipe, I decided to make cupcakes. I think it makes the texture better, plus the protein is hard to beat.
fitasamamabear says
Collagen powder is the best haha it works in everything!!
Laura K says
Love these. Made them for my nephew who is FG and he and his friends loved them.
fitasamamabear says
Ahh amazing!!
Renee says
These cupcakes are fantastic! Moist and fluffy, with a lovely hint of vanilla. Plus, the colorful sprinkles add a fun touch. Healthy too! They were perfect at our mini party. Everyone loved them.
fitasamamabear says
Glad you enjoyed them!
Marie says
I swapped out the cane sugar for coconut palm sugar and it still worked. The cupcakes turned out moist and delicious, with just the right amount of sweetness. Plus, it's a bit of a healthier option, which is always a win in my book!
fitasamamabear says
Happy you loved them! Always nice to have a treat!
Kim says
Yes please!
fitasamamabear says
Haha.