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High-Protein Snickers Cupcakes Recipe

★★★★★

4.8 from 387 reviews
  • Author: lilan
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Low Fat

Description

These High-Protein Snickers Cupcakes are a deliciously indulgent yet nutritious twist on classic cupcakes, featuring a moist oat and all-purpose flour base enriched with chocolate protein powder. Filled with a luscious caramel center made from maple syrup and vanilla protein powder, then topped with creamy peanut butter buttercream and crunchy roasted peanuts, these cupcakes deliver a perfect balance of sweetness and protein-packed ingredients. Ideal for a dessert that satisfies both your sweet tooth and nutritional goals.

Ingredients

Scale

Cupcake Batter

  • 2 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp pure vanilla extract
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (46 g) oat flour
  • 1/3 cup chocolate protein powder
  • 1 1/2 tsp baking powder
  • 1/2 cup plain whole milk yogurt

Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cups (226 g) confectioners’ sugar
  • 1/2 tsp kosher salt

Caramel Filling and Topping

  • 1 cup maple syrup
  • 3 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 3 tbsp vanilla protein powder
  • Crushed roasted unsalted peanuts, for topping

Instructions

  1. Preheat and Prepare Muffin Tin: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and pure vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, oat flour, chocolate protein powder, and baking powder thoroughly.
  4. Make Batter: Add the dry ingredients to the wet egg mixture, stirring until only a few dry streaks remain. Then incorporate the plain whole milk yogurt and mix until the batter becomes smooth and uniform.
  5. Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 15 to 20 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool completely.
  6. Prepare Buttercream: In a medium bowl, using a handheld mixer on medium-high speed, beat the softened unsalted butter and creamy peanut butter together until smooth and creamy.
  7. Add Confectioners’ Sugar and Salt: Gradually add the confectioners’ sugar in 1/2 cup increments, beating to blend after each addition. Add kosher salt and continue beating until the mixture is light, fluffy, and well combined.
  8. Make Buttercream Ahead (Optional): The buttercream can be made up to a week ahead; store it in an airtight container in the refrigerator and bring it back to room temperature before using.
  9. Prepare Caramel Filling: In a small saucepan over medium heat, bring the maple syrup and unsalted butter to a gentle boil. Cook, stirring occasionally, for 2 to 3 minutes until the mixture reduces slightly.
  10. Add Cream and Protein Powder to Caramel: Reduce the heat to low, stir in the heavy cream, then remove from heat. Whisk in vanilla protein powder until the caramel is smooth. Allow it to cool slightly before use.
  11. Core and Fill Cupcakes: Using an apple corer or small spoon, carefully carve out a small section from the center of each cooled cupcake. Spoon or pipe a small amount of the caramel filling into each hollowed center.
  12. Frost Cupcakes: Pipe or spread the peanut butter buttercream over the tops of the cupcakes, making sure to cover the filled center completely.
  13. Finish with Topping: Sprinkle crushed roasted unsalted peanuts on top of each frosted cupcake and drizzle with additional caramel sauce.
  14. Make Caramel Ahead (Optional): The caramel sauce can be made up to a week ahead; store in an airtight container in the refrigerator until ready to use.

Notes

  • For best results, ensure cupcakes are fully cooled before coring and filling to prevent crumbling.
  • Buttercream and caramel can both be prepared ahead to save time on the day of serving.
  • Use high-quality protein powders for better flavor and texture in the cupcakes and caramel.
  • Paper liners help with clean removal but foil liners can be used for a sturdier structure.
  • Adjust sweetness by modifying sugar and maple syrup quantities according to taste.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: high-protein cupcakes, snickers cupcakes, peanut butter cupcakes, protein powder dessert, caramel filled cupcakes, healthy cupcakes, protein snacks

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Find it online: https://cooklilan.com/high-protein-snickers-cupcakes-recipe/