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

Keyword collagen recipe, dairy free cupcakes

Prep Time 5

Cook Time 25

Total Time 1

Servings

Calories 203kcal

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
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.

Any sugar will work for the cupcakes, I personally use coconut sugar or cane sugar.

You cannot use chocolate protein powder for these collagen cupcakes. It will absorb too much liquid and the cupcakes will come out funky.

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

Make sure you use cupcake liners to save your sanity, we use silicone ones the most.

You can top the protein cupcakes with protein buttercream icing for a smooth, indulgent feel.

However, cream cheese frosting or adding a double chocolate dairy-free frosting on top works too.

Make sure to let them cool completely before icing them though.

If you truly want to make these into chocolate protein cupcakes, add 1-2 teaspoon of cocoa powder to the dry ingredients.

Nutrition