Vanilla cupcakes are a classic treat made from flour, butter, sugar and egg, with the gentle, familiar flavour of vanilla. In this recipe, a scoop of protein powder is added to the batter, so that your treat provides some extra protein as well as carbohydrates and fat. Handy if you’re baking cupcakes anyway and would like to add a bit more protein, for example as a snack or with breakfast. This page is the go-to place for our vanilla cupcakes: the basic recipe, a whole host of fruit and flavour variations, and a list of frequently asked questions.
Basic recipe: vanilla cupcakes with protein powder
This basic recipe makes around 12 cupcakes. From here, you can vary the recipe endlessly with fruit, flavours and toppings (see the section below).
Ingredients
- 200 g flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 200 g softened butter
- 200 g sugar
- 1 sachet of vanilla sugar
- 4 eggs (or 2 ripe bananas for an egg-free version)
- 2 tablespoons milk or plant-based milk
- 2 scoops of Ekopura organic natural whey protein (unflavoured) or vegan vanilla for a plant-based version
Method
- Preheat the oven to 165°C.
- In a bowl, mix together the flour, baking powder and salt.
- In a second bowl, beat the softened butter, vanilla sugar and sugar until smooth using an electric mixer. Add the eggs one at a time and mix until you have a smooth batter.
- Gradually add the flour mixture and mix well.
- Finally, add the milk and protein powder and mix until the batter is light and fluffy.
- Divide the batter between the baking cups in a muffin tin, filling them about two-thirds full.
- Bake the cupcakes for 18 to 20 minutes until cooked through. They are ready when a skewer comes out clean.
- Leave the cupcakes to cool in the tin for two minutes, then transfer them to a wire rack to cool further.
- Finish with toppings of your choice.
Variations
The basic recipe remains the same; only the flavourings change. Add fruit and flavourings carefully at the very end, so that the batter remains light and fluffy.
- Marbled (vanilla and chocolate): mix some of the batter with a tablespoon of cocoa and swirl it through the plain batter for a marbled effect.
- Blueberries: fold a handful of blueberries into the batter for fresh, slightly tart notes.
- Strawberry: fold finely chopped fresh strawberries into the batter or use them as a topping after baking.
- Raspberry: press a few raspberries into the centre of each cupcake for a fruity centre.
- Banana: mash a ripe banana into the batter; you can then leave out a little sugar.
- Lemon: add the zest and a splash of juice from half a lemon for a refreshing twist.
- Apple and cinnamon: mix small cubes of apple and a teaspoon of cinnamon into the batter for an autumnal flavour.
- Coconut: stir two tablespoons of grated coconut into the batter and sprinkle some on top for extra texture.
- Chocolate chips: scatter a handful of dark chocolate chips through the batter.
- Orange: use grated orange zest instead of lemon for a sweeter, warmer citrus note.
- Mixed berries: combine blueberries, raspberries and strawberries for a colourful, fruity mix.
- Chai and cinnamon: add a mix of cinnamon, ginger and cardamom for a spicy twist.
Why add protein powder to cupcakes?
A cupcake mainly consists of flour, butter and sugar. By baking in a scoop of protein powder, you’re adding some extra protein to a dish that normally provides very little. Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass. You can read more background information in the section on the benefits of protein powder and how much protein you need each day. A cupcake is still a treat, so think of the protein powder as a supplement, not as a reason to eat more of them.
Whey protein or vegan protein powder?
Both work well in this recipe. Plain whey has a neutral flavour and is barely noticeable in the sweet batter, which is handy if you want to keep the vanilla flavour pure. Vegan vanilla is plant-based and has a natural vanilla note of its own, so you might want to reduce the amount of vanilla sugar slightly. If you’d like to see what powders are available, take a look at the full protein powder collection. Want to know more about whey as a protein source? Read about what whey protein is and what it does.
Frequently asked questions
Can I make these cupcakes without eggs?
Yes. Replace the 4 eggs with 2 ripe, mashed bananas and use plant-based milk. The cupcakes will then be slightly denser and have a subtle banana flavour. Combine this with vegan vanilla protein powder for a completely plant-based version.
Which protein powder works best in cupcakes?
For the purest vanilla flavour, plain whey is a good choice, as it’s neutral. If you prefer a vegan option or an extra hint of vanilla, go for vegan vanilla. You can read more about our organic protein powders in the Ekopura organic protein powder section.
Can I reduce the sugar?
Yes, you can. Reduce the amount of sugar slightly, or replace some of it with ripe, mashed fruit such as banana. The cupcakes will then be slightly less light and less sweet, but will still bake well. If you’d like to read more about sugar, have a look at our recipe overview for lighter versions.
How should I store the cupcakes?
Store them in an airtight container at room temperature; they’ll keep for a few days. You can also freeze them and let them defrost at room temperature. Add fresh cream or fresh fruit as toppings just before serving.
Give it a go yourself
Fancy baking these cupcakes with a scoop of protein powder mixed in? Check out the protein powder range and choose plain whey for a neutral flavour or vegan vanilla for a plant-based version. Looking for more ways to use protein powder? You’ll find even more ideas in our smoothie recipes.
