🕒 Time

  • Prep time: 15–20 minutes
  • Bake time: 18–22 minutes
  • Cool + Frost: 20 minutes
  • Total time: About 1 hour

Yields: 8–10 cupcakes

💪 Nutrition (per cupcake, with frosting)

(Varies slightly by protein brand and sweetener)

  • Calories: ~140–160
  • Protein: 13–16 g
  • Carbs: 7–10 g
  • Fat: 5–7 g

🌸 Ingredients

🧁 Cupcake Base

  • 1 scoop (30g) vanilla whey protein powder (or a baking-friendly blend; casein or pea blends also work)
  • ½ cup almond flour (adds moist texture and healthy fats)
  • ¼ cup oat flour (or coconut flour for lower carbs — use just 2 tbsp if using coconut flour)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup granulated sweetener (erythritol, monk fruit, or stevia blend — adjust to taste)
  • ½ tsp vanilla extract
  • 2 large egg whites + 1 whole egg (for structure + fluff)
  • ½ cup unsweetened almond milk
  • 2 tbsp nonfat Greek yogurt (adds moisture and protein)
  • 1 tbsp melted coconut oil or light butter
  • Optional: 1–2 drops almond extract or rosewater for a whimsical “fairy” aroma

🧚‍♀️ Fairy Frosting (High-Protein Whip)

  • ¾ cup nonfat Greek yogurt (or vanilla yogurt if you prefer sweeter)
  • 1 scoop vanilla or strawberry protein powder
  • 2 tbsp cream cheese (light) or whipped topping for creaminess
  • 1–2 tbsp sweetener of choice
  • ½ tsp vanilla extract
  • 1–2 tsp almond milk (to loosen texture if needed)
  • Optional: A drop of natural pink food coloring, edible glitter, or freeze-dried berry powder for a magical look ✨

👩‍🍳 Directions

🧁 Step 1: Prep and Preheat

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin pan with 8–10 cupcake liners.
  3. Lightly mist the liners with nonstick spray (protein batters can stick more easily than traditional ones).

🌸 Step 2: Mix Dry Ingredients

In a medium bowl:

  • Whisk together protein powder, almond flour, oat flour, baking powder, baking soda, salt, and sweetener.
  • Stir to ensure there are no lumps — this keeps the batter airy and even.

🥛 Step 3: Combine Wet Ingredients

In another bowl:

  • Whisk egg whites, whole egg, almond milk, Greek yogurt, coconut oil, vanilla extract, and any optional flavorings (like almond extract or rosewater).
  • Beat gently until smooth and slightly frothy.

✨ Step 4: Combine & Rest Batter

  • Slowly pour the wet ingredients into the dry ingredients.
  • Stir until just combined — do not overmix. The batter should be smooth but not runny.
    (If too thick, add a tablespoon of almond milk; if too thin, sprinkle in a touch of oat or coconut flour.)
  • Let the batter rest for 3–5 minutes to allow the flours to hydrate. This gives your cupcakes their soft, fairy-like crumb.

🧁 Step 5: Fill and Bake

  • Divide the batter evenly among the cupcake liners (fill each about ¾ full).
  • Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.
  • Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.

🌈 Step 6: Make the Fairy Frosting

While cupcakes cool:

  1. In a bowl, combine Greek yogurt, protein powder, cream cheese, sweetener, and vanilla.
  2. Beat with a hand mixer or whisk until thick and creamy.
  3. Add a teaspoon of milk at a time to reach a smooth, frosting-like texture.
  4. Add food coloring, berry powder, or edible glitter if you’d like to make them magical-looking!
  5. Chill frosting for 10–15 minutes to firm it up before piping or spreading.

🧚‍♀️ Step 7: Decorate and Serve

  • Once cupcakes are completely cool, pipe or spread your frosting on top.
  • Sprinkle with edible glitter, crushed freeze-dried raspberries, shredded coconut, or sugar-free sprinkles for that fairy-tale sparkle.
  • Serve immediately or store covered in the fridge for up to 4 days.

🌟 Tips for Perfect High-Protein Cupcakes

  1. Protein Powder Matters: Whey isolate makes soft, light cupcakes. Casein or blends make them denser. Avoid pure plant protein alone unless balanced with extra yogurt or egg white.
  2. Don’t Overbake: Protein batters dry quickly. Pull them as soon as the tops spring back lightly when touched.
  3. Room Temp Ingredients: Cold eggs and yogurt can cause dense cupcakes; bring them to room temperature first.
  4. For Extra Moisture: Add 1–2 tsp of unsweetened applesauce or a little more Greek yogurt if you prefer a richer crumb.
  5. Make It Fancy: Mix edible flowers or pink pitaya powder into the frosting for natural color and charm.

💖 Flavor Variations

  • Fairy Berry: Add ¼ cup chopped strawberries or blueberries to the batter.
  • Lemon Dream: Add 1 tbsp lemon juice + zest to batter, top with lemon protein frosting.
  • Chocolate Fairy: Swap vanilla protein powder for chocolate, and use cocoa powder in the frosting.
  • Unicorn Version: Make three small batches of frosting in pastel pink, blue, and lavender — swirl together when piping!

🍰 Storage

  • Store in the fridge up to 4 days (covered).
  • Freeze (unfrosted) for up to 1 month — thaw and frost before serving.

These cupcakes are:
✅ Low in sugar
✅ High in protein
✅ Moist and fluffy
✅ Beautiful enough for any fairy feast or fitness celebration ✨