The secret behind turning a delicious protein muffin into an even more delicious protein cupcake is using protein frosting. It's that easy, and I'll show you how!
Of course, some people might tell you it's not that simple. They might say that the difference between a muffin and a cupcake lies in the ingredients. A cupcake, these doubters could say, is more like a cake. It contains more sugar, egg, and fat than a muffin.
These naysayers may mention that cupcakes and muffins are made differently. Cupcakes call for a "creaming" method, whereby the eggs and the butter are fluffed prior to being integrated into the rest of the batter.
That's all complicated bakery stuff. Let's be honest, most people differentiate between muffins and cupcakes by the frosting. No frosting? Muffin. Frosting? Cupcake. End of story.
The typical ingredients in protein frosting are protein powder—such as casein, whey, or even a veggie protein powder—plus a "creaming agent" like Greek yogurt, cream cheese, cottage cheese, or Quark, and a bit of milk.
Although protein frosting is absolutely sublime on protein muffins, you're not limited to just turning muffins into cupcakes. You can use protein frosting to add an element of creaminess and extra flavor to protein pancakes, protein cakes, or even fruit.
If you want to start transforming protein muffins into cupcakes, here's a recipe to get you started. If you'd like more ideas, see my previous article. Happy frosting!
Orange and Vanilla Protein Cupcakes
- 1/2 cup Pumpkin Puree or cooked Sweet Potato
- 1 cup liquid Egg Whites
- 1/2 cup Quinoa Flakes (could sub with Oats or Barley Flakes)
- 1/4 cup Milk (pretty much any will do)
- 2 tsp Baking Powder
- 2 tsp Orange Zest
- 2 tsp Vanilla Essence
- 1/2 cup Vanilla Brown Rice Protein (or Vanilla Casein)
- Preheat oven to 360 degrees F (180 C).
- Blend all of the above ingredients together.
- Pour batter into six muffin cups.
- Bake for 20-25 minutes or until an inserted knife comes out clean.
- Once done, remove cupcakes from oven and allow to cool.
- 2 scoops Casein Protein Powder (3/4-1/2 cup, depending on desired thickness)
- 1 cup Greek Yogurt
- 5 tbsp Milk (about 75 ml)
- In a bowl, stir together protein powder and yogurt.
- Stir in one tablespoon of milk at a time until you get a frosting-like mixture. It should be creamy and not overly runny. Feel free to add more casein if you want thicker frosting, or more yogurt if you want it creamier.
- When casein mixture is ready, use it to frost your cooled muffins! You can use a knife, or put the frosting in a Ziploc bag, cut off a corner, and squeeze the frosting onto your cupcakes. If you have a piping nozzle, you can use that as well!
Serving Size Per Muffin
Orange and Vanilla Protein Cupcakes PDF (170 KB)
- If you want to use whey instead of casein, use 1/4 cup of whey and ditch the milk—you won't need it.
- Once frosted, store the cupcakes in the fridge. You'll notice as the casein cools, it hardens and creates a creamy shell of deliciousness!