Orange And Vanilla Protein Cupcakes
Anna Sward
Anna Sward Protein Pow
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162 Calories
13 g Carbs
25 g Protein
1 g Fat
Total Time
6 servings

You know what's great? A protein muffin. Know what's even better? A protein cupcake! The proof is in the frosting. Learn how to make it here.

Muffin Ingredients

  • ½ cup pumpkin puree
  • 1 cup egg whites
  • ½ cup quinoa flakes
  • ¼ cup skim milk
  • 2 tsp baking powder
  • 2 tsp orange zest
  • 2 tsp vanilla extract
  • ½ cup(s) casein protein powder

Frosting Ingredients

  • 2 scoop(s) casein protein powder
  • 1 cup nonfat plain Greek yogurt
  • 5 tbsp skim milk


  1. Directions for cupcakes: Preheat oven to 360 degrees F (180 C).
  2. Blend all of the above ingredients together.
  3. Pour batter into six muffin cups.
  4. Bake for 20-25 minutes or until an inserted knife comes out clean.
  5. Once done, remove cupcakes from oven and allow to cool.
  6. Directions for frosting: In a bowl, stir together protein powder and yogurt.
  7. 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.
  8. 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!
  9. Note: 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!