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High-Protein Snickers Cupcakes Recipe

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★★★★★

4.5 from 614 reviews

These High-Protein Snickers Cupcakes combine a moist, protein-enriched cupcake base with a rich peanut butter buttercream and a luscious homemade caramel center. Topped with crushed roasted peanuts and extra caramel drizzle, they offer a deliciously indulgent treat with a protein boost—perfect for a dessert that satisfies your sweet tooth and your nutritional goals.

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

  • 1 cup maple syrup
  • 3 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 3 tbsp vanilla protein powder

Topping

  • Crushed roasted unsalted peanuts, for topping

Instructions

  1. Prep the oven and muffin tin: Arrange a rack in the center of your oven and preheat it to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to prepare for the 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 to evenly distribute the leavening and protein powder.
  4. Make the batter: Gradually add the dry ingredients to the wet ingredients, mixing until only a few dry streaks remain. Then fold in the whole milk yogurt until the batter is smooth and uniform.
  5. Fill the cupcake liners 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 tester inserted in the center comes out clean. Remove from oven and let cool completely.
  6. Prepare the buttercream: In a medium bowl, using a handheld mixer at medium-high speed, beat the softened unsalted butter and creamy peanut butter together until creamy and smooth.
  7. Add sugar and salt to buttercream: Gradually add the confectioners’ sugar, half a cup at a time, beating well after each addition to fully incorporate. Stir in the kosher salt and continue beating until the buttercream is light and fluffy.
  8. Make ahead tip for buttercream: Buttercream can be made up to one week in advance. Store it in an airtight container refrigerated, and bring to room temperature before decorating.
  9. Prepare the caramel: In a small saucepan over medium heat, combine the maple syrup and unsalted butter. Bring to a gentle boil and cook, stirring occasionally, until slightly reduced and thickened, about 2 to 3 minutes.
  10. Finish the caramel: Reduce heat to low and stir in the heavy cream. Remove from heat and whisk in the vanilla protein powder until the caramel is smooth. Allow to cool slightly before using.
  11. Core the cupcakes and fill: Using an apple corer or a small measuring spoon, carefully carve out a small section from the center of each cooled cupcake. Spoon or pipe a small amount of the prepared caramel into each cavity.
  12. Frost the cupcakes: Pipe or spread the peanut butter buttercream over the top of each cupcake, covering the filled center to seal in the caramel.
  13. Add finishing touches: Sprinkle crushed roasted unsalted peanuts on top of each frosted cupcake for extra crunch. Drizzle with additional caramel for a glossy, decadent finish.
  14. Make ahead tip for caramel: Caramel can be made up to one week ahead. Store it in an airtight container in the refrigerator and bring to room temperature before use.

Notes

  • The buttercream and caramel can both be made ahead to save time on the day of serving.
  • Use an apple corer or a small spoon to easily hollow out the cupcake centers for filling.
  • Ensure your protein powders are fresh and not clumpy to maintain a smooth batter and caramel.
  • For a dairy-free version, substitute yogurt and butter with plant-based alternatives and use a non-dairy cream for the caramel.
  • These cupcakes freeze well once assembled. Thaw at room temperature before serving.

Keywords: high-protein cupcakes, peanut butter cupcakes, protein powder dessert, Snickers inspired dessert, easy homemade caramel, protein packed dessert

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