Carrot Cake Protein Cupcakes

Carrot Cake Protein Cupcakes

Moist, spiced cupcakes packed with protein powder and shredded carrot for a wholesome treat.

Total 1 hr Makes 12 cupcakes Calories 175/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These cupcakes fold protein powder into a classic spiced carrot cake batter, keeping the crumb tender while boosting the protein count. A light Greek yogurt cream cheese frosting finishes them without piling on extra sugar, making them suitable for a post-workout snack or a lighter dessert.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup vanilla whey protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup honey
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cups finely grated carrots
  • 1/3 cup chopped walnuts
  • 4 ounces cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract

Method

  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. In a medium bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.

  3. In a large bowl, whisk eggs, honey, applesauce, and melted coconut oil until smooth.

  4. Whisk the Greek yogurt into the egg mixture until fully incorporated.

  5. Add the dry ingredients to the wet ingredients and stir just until combined.

  6. Fold in the grated carrots and chopped walnuts.

  7. Divide the batter evenly among the 12 muffin liners, filling each about two-thirds full.

  8. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  9. Remove cupcakes from the pan and cool completely on a wire rack.

  10. Beat the cream cheese until smooth, then mix in Greek yogurt, honey, and vanilla extract until creamy.

  11. Spread or pipe the frosting onto the cooled cupcakes just before serving.

Related recipes

Rate this recipe

★ 4.4 (1)

Carrot Cake Protein Cupcakes

These cupcakes fold protein powder into a classic spiced carrot cake batter, keeping the crumb tender while boosting the protein count. A light Greek yogurt cream cheese frosting finishes them without piling on extra sugar, making them suitable for a post-workout snack or a lighter dessert.

1 hr 12 cupcakes 175 cal

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup vanilla whey protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup honey
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cups finely grated carrots
  • 1/3 cup chopped walnuts
  • 4 ounces cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract

Method

  1. 1

    Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. 2

    In a medium bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.

  3. 3

    In a large bowl, whisk eggs, honey, applesauce, and melted coconut oil until smooth.

  4. 4

    Whisk the Greek yogurt into the egg mixture until fully incorporated.

  5. 5

    Add the dry ingredients to the wet ingredients and stir just until combined.

  6. 6

    Fold in the grated carrots and chopped walnuts.

  7. 7

    Divide the batter evenly among the 12 muffin liners, filling each about two-thirds full.

  8. 8

    Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  9. 9

    Remove cupcakes from the pan and cool completely on a wire rack.

  10. 10

    Beat the cream cheese until smooth, then mix in Greek yogurt, honey, and vanilla extract until creamy.

  11. 11

    Spread or pipe the frosting onto the cooled cupcakes just before serving.