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High-Protein Snickers Cupcakes Recipe

★★★★★

4.5 from 61 reviews
  • Author: Elara
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Low Fat

Description

These High-Protein Snickers Cupcakes offer a delicious twist on a classic treat by incorporating chocolate protein powder and vanilla protein powder, making them a perfect dessert for those seeking extra protein without sacrificing flavor. Moist cupcakes are filled with a luscious caramel center, topped with a creamy peanut butter buttercream, crushed peanuts, and drizzled with homemade caramel sauce. Ideal for celebrations or as a special indulgence for fitness enthusiasts.

Ingredients

Scale

Cupcakes

  • 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

  • 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 & Assembly

  • 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 Oven and Prepare Pan: 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 prepare for the cupcake batter.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, oat flour, chocolate protein powder, and baking powder ensuring they are evenly mixed.
  4. Make the Batter: Add the dry ingredients to the wet egg mixture and stir until only a few dry streaks remain. Then incorporate the plain whole milk yogurt, mixing until fully combined and the batter is smooth.
  5. Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely.
  6. Prepare Buttercream: In a medium bowl, use a handheld mixer on medium-high speed to beat the softened butter and creamy peanut butter until creamy and smooth.
  7. Add Confectioners’ Sugar and Salt: Gradually add the confectioners’ sugar in 1/2 cup increments, beating to blend after each addition. Add the kosher salt and continue beating until the buttercream is light and fluffy.
  8. Make Ahead Buttercream: Buttercream can be made up to 1 week in advance. Store it in an airtight container in the refrigerator. Bring to room temperature and re-whip before using.
  9. Prepare Caramel Sauce: In a small saucepan over medium heat, combine the maple syrup and unsalted butter, bringing to a gentle boil. Cook, stirring occasionally, for 2 to 3 minutes until slightly reduced.
  10. Finish Caramel Sauce: Reduce heat to low, stir in heavy cream, then remove from heat. Whisk in the vanilla protein powder until the sauce is smooth. Let the caramel cool slightly before assembly.
  11. Core Cupcakes and Fill: Using an apple corer or small measuring spoon, carefully carve out a small section from the center of each cupcake. Fill each cavity with a spoonful or pipe a small amount of the caramel sauce.
  12. Frost with Buttercream: Spread or pipe the peanut butter buttercream over the filled center, covering it completely to ensure the caramel is sealed within.
  13. Garnish and Drizzle: Sprinkle crushed roasted unsalted peanuts over the frosted cupcakes and drizzle additional caramel sauce on top for an appealing finish.
  14. Make Ahead Caramel: Caramel sauce can be made up to 1 week in advance. Store in an airtight container in the refrigerator and warm gently before using if needed.

Notes

  • For best results, bring refrigerated buttercream to room temperature and re-whip before frosting cupcakes to get a smooth texture.
  • Use an apple corer or small spoon carefully to avoid breaking the cupcakes when coring the center.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
  • To keep the caramel sauce smooth, stir gently before reheating and avoid boiling it again to prevent crystallization.
  • Feel free to substitute oat flour with almond flour for a different texture and slight nutty flavor, adjusting flour quantities if needed.
  • 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 desserts, caramel cupcakes, healthy desserts, baked cupcakes

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