High-Protein Snickers Cupcakes Recipe
Introduction
These High-Protein Snickers Cupcakes combine the indulgence of classic Snickers flavors with a boost of protein to satisfy your sweet tooth and keep you energized. Moist and rich, they feature a peanut butter buttercream and luscious caramel center topped with crunchy peanuts. Perfect for a treat that feels like a dessert but packs a protein punch.
Ingredients
- 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
- 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
- 1 cup maple syrup
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
- 3 tbsp vanilla protein powder
- Crushed roasted unsalted peanuts, for topping
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Step 2: In a large bowl, whisk together eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.
- Step 3: In a medium bowl, whisk all-purpose flour, oat flour, chocolate protein powder, and baking powder until combined.
- Step 4: Add the dry ingredients to the egg mixture and stir until only a few dry streaks remain. Then add yogurt and mix until the batter is smooth and combined.
- Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.
- Step 6: Bake the cupcakes for 15 to 20 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool completely.
- Step 7: Meanwhile, prepare the buttercream: In a medium bowl, beat softened butter and peanut butter together on medium-high speed until creamy.
- Step 8: Gradually add confectioners’ sugar, about 1/2 cup at a time, beating well after each addition. Add the kosher salt and continue to beat until light and fluffy.
- Step 9: For the caramel, in a small saucepan over medium heat, bring maple syrup and butter to a gentle boil. Cook, stirring occasionally, for 2 to 3 minutes until slightly reduced.
- Step 10: Reduce heat to low, stir in heavy cream, then remove from heat. Whisk in vanilla protein powder until caramel is smooth. Let it cool slightly.
- Step 11: Using an apple corer or a small spoon, carve a small hole in the center of each cupcake.
- Step 12: Spoon or pipe some caramel into each hole, then spread or pipe the peanut butter buttercream over the top, covering the filled center.
- Step 13: Sprinkle crushed roasted peanuts on top and drizzle with extra caramel for a finishing touch.
Tips & Variations
- Use a combination of flours for texture and nutrition—oat flour adds moisture and a mild flavor that complements chocolate protein powder well.
- For a dairy-free version, substitute coconut oil for butter and use a non-dairy yogurt.
- Make the buttercream and caramel up to a week ahead; keep refrigerated and bring to room temperature before assembling.
- Try swapping peanut butter for almond or cashew butter for a different nutty flavor.
Storage
Store assembled cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving to enjoy the best texture and flavor. Leftover caramel and buttercream can also be refrigerated separately for up to one week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein powder?
Yes, you can substitute any vanilla or chocolate-flavored protein powder you prefer. Just keep in mind that strong flavors may affect the cupcake’s taste.
How can I prevent the cupcakes from drying out?
Be careful not to overbake and store the cupcakes properly in an airtight container. Including yogurt in the batter also helps keep them moist.
PrintHigh-Protein Snickers Cupcakes Recipe
These High-Protein Snickers Cupcakes combine moist, protein-enriched cake with a creamy peanut butter buttercream and a luscious homemade caramel filling, topped with crunchy roasted peanuts. Perfect for a delicious treat that fuels your body with extra protein while satisfying your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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
- Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth. In a separate bowl, combine all-purpose flour, oat flour, chocolate protein powder, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just a few dry streaks remain. Stir in the yogurt until the batter is smooth.
- Bake the Cupcakes: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make the Peanut Butter Buttercream: In a medium bowl, use a handheld mixer to beat the softened unsalted butter and creamy peanut butter together until creamy and smooth. Gradually add confectioners’ sugar 1/2 cup at a time, beating well after each addition. Add kosher salt and continue beating until the frosting is light and fluffy. This buttercream can be prepared up to one week ahead and refrigerated in an airtight container; bring to room temperature before frosting.
- Prepare the Caramel Filling: In a small saucepan over medium heat, combine maple syrup and unsalted butter. Bring to a gentle boil and cook for 2 to 3 minutes, stirring occasionally, until the mixture slightly reduces. Reduce heat to low and stir in heavy cream. Remove from heat and whisk in vanilla protein powder until completely smooth. Let cool slightly before using. Caramel can also be made up to one week ahead and refrigerated; gently rewarm before using.
- Assemble the Cupcakes: Using an apple corer or small spoon, carefully carve out a small section from the center of each cooled cupcake to create a well for the caramel. Spoon or pipe a small amount of the caramel filling into each cavity. Top each cupcake with a generous layer of peanut butter buttercream, covering the caramel completely. Sprinkle with crushed roasted unsalted peanuts and drizzle with additional caramel sauce for garnish.
Notes
- To make ahead, the buttercream and caramel can each be prepared up to 1 week in advance and stored in airtight containers in the refrigerator.
- Ensure the cupcakes are completely cool before coring and filling to prevent melting or breaking.
- For best results, use high-quality protein powders to maintain flavor and texture balance.
- Adjust sweetness level by varying the amount of confectioners’ sugar in the buttercream or maple syrup in the caramel.
- Store finished cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Keywords: high-protein cupcakes, Snickers cupcakes, peanut butter cupcakes, protein dessert, homemade caramel, peanut butter buttercream
