5-Ingredient Simple Protein Cupcakes

About This Recipe

A quick and easy recipe for 99-calorie protein cupcakes with chocolate frosting.

Ingredients

• 1 C 113g Pillsbury Sugar Free Yellow Cake Mix, measurement is an approximation since it's not calculated on the packaging
• 2 scoops (62g PEScience Protein Powder, vanilla)
• 3 large Eggs
• 1/4 C 60mL Unsweetened Almond Milk, or your choice of liquid
• 1/2 C 120g Pillsbury Sugar Free Chocolate Fudge Frosting

Instructions

1. Preheat oven to 325F and spray a 12-muffin tin with nonstick cooking spray or prepare 12 silicone baking cups (my preferred method).
2. Mix the dry ingredients in a large bowl before adding the eggs and almond milk. Stir well.
3. Use a spoon to transfer the cupcake batter to the baking cups or muffin tin, filling each about half way. Start on the lighter side and fill in at the end as needed so you don't run out of batter before you fill all 12.
4. Bake for 12-14 minutes or until a toothpick comes out clean.
5. After the protein cupcakes have cooled slightly, use a knife or icing spatula to spread the frosting on each cupcake. Top with sprinkles if you'd like (not included in nutrition info).