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High-Protein Snickers Cupcakes Recipe

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4.6 from 136 reviews

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.

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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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