12/15/2025
It's National Cupcake Day! Enjoy the day by hitting your protein goals with these Protein Cupcakes
1 cup oat flour*
½ cup whey protein powder
3 tablespoons cornstarch
2 and Âź teaspoon baking powder
½ teaspoon salt
½ cup maple syrup
1 egg
4 and ½ tablespoons olive oil
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cup milk of choice
1 tablespoon vanilla extract
1 teaspoon stevia* or sweetener of choice
Protein Frosting
8 oz light cream cheese
ž cup Greek Yogurt plain and unsweetened
Âź cup maple syrup
2 scoops (6 and ½ tablespoons) whey protein powder
1 teaspoon vanilla extract
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teaspoon salt
Âź teaspoon stevia* or to taste
Instructions
Prepare Cupcakes
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and spray them lightly with non-stick spray.
In a large bowl, sift or whisk together the oat flour, whey protein powder, cornstarch, baking powder, and salt. I recommend sifting for the best texture. Set aside.
In a medium-sized bowl, whisk together the maple syrup, egg, olive oil, milk, vanilla extract, and stevia.
Pour the wet mixture into the dry mixture and mix until everything is just incorporated. Allow the batter to rest for 5 minutes.
Lightly stir the batter once more, and divide it between the lined muffin cups. Bake for 11-13 minutes. Mine were perfect at 12 minutes. Allow the cupcakes to cool for 5 minutes in the muffin tin before transferring them to a wire rack to cool completely.
Prepare Frosting
In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and Greek yogurt on medium until smooth and creamy. Be sure to stop and scrape down the sides and bottom of the bowl as necessary.
Add the maple syrup, protein powder, stevia, vanilla extract, and salt. Beat on low for 30 seconds and then on high for 2 minutes or until light and fluffy. Cover and refrigerate for at least an hour.
Frost your cupcakes as desired. This is a loose frosting, so if you want to pipe it on, I recommend using a large round tip. I use the Wilton 1A Round Decorating Tip.
Enjoy!
Recipe by Crystal, from Dessert Done Light.