Vanilla Protein Cupcakes (Gluten-free)

Vanilla protein cupcake with frosting and sprinkles on a blue cupcake liner with more cupcakes behind it.

Vanilla Protein Cupcakes (Gluten-free)

Indulge your sweet tooth with these protein cupcakes! Vanilla in flavor and naturally dairy-free, these cupcakes are soft, light, and the perfect way to treat yourself.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 1

Servings

Calories 171kcal

Author Shelby Stover

Equipment

Silicone muffin liners
Measruing cups and spoons

Ingredients

1.25 cups 1:1 Gluten-free baking flour
¾ cup Collagen powder or Equip Protein
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.

Video

Notes

You do need both ½ cup and 2 tbs of sugar. They're listed that way to make the nutritional information as accurate as possible.

Vegan protein powder cannot be used for these cupcakes as they come out too dense and thick, Howver Equip Protein can be used and adds a sweeter flavor.

The batter makes either 12 really small cupcakes or 11 normal-size ones.

Use silicone liners or the whole cupcake rips trying to get it off the paper.

These taste best the day you make them. They store well enough but do get sticky on the top.

You can top the protein cupcakes with protein buttercream icing for a smooth, indulgent feel. Make sure to let them cool completely before icing them though.

Nutrition