Print

High-Protein Snickers Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

These High-Protein Snickers Cupcakes are a deliciously rich and indulgent treat reimagined with a protein boost. Featuring moist cupcakes made with a blend of all-purpose and oat flour plus chocolate protein powder, they are filled with a creamy peanut butter buttercream and a homemade caramel center, topped with crunchy roasted peanuts for that classic Snickers candy bar crunch. Perfect for anyone looking to satisfy a sweet tooth while incorporating extra protein into their dessert.

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. Preheat the oven: 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 for easy cupcake removal.
  2. Make the cupcake batter: In a large bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract together until smooth and well combined. In a separate medium bowl, whisk together the all-purpose flour, oat flour, chocolate protein powder, and baking powder.
  3. Combine wet and dry ingredients: Slowly add the dry ingredients to the egg mixture, mixing until only a few dry streaks remain. Add the plain whole milk yogurt and stir until the batter is smooth and consistent.
  4. Fill the cupcake liners: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  5. Bake the cupcakes: Bake in the preheated oven for 15 to 20 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely.
  6. Prepare the buttercream: In a medium bowl, use a handheld mixer on medium-high speed to beat the softened butter and creamy peanut butter together until very creamy and smooth.
  7. Incorporate the confectioners’ sugar: Gradually add the confectioners’ sugar in 1/2 cup increments, beating after each addition until well blended. Add the kosher salt and continue beating until the buttercream is light and fluffy.
  8. Make the caramel: In a small saucepan over medium heat, combine the maple syrup and unsalted butter. Bring to a gentle boil and cook, stirring occasionally, until the mixture slightly reduces in volume, about 2 to 3 minutes.
  9. Finish the caramel: Reduce heat to low, stir in the heavy cream, then remove from heat. Whisk in the vanilla protein powder until the caramel is smooth and homogenous. Allow the caramel to cool slightly before assembly.
  10. Core the cupcakes: Using an apple corer or a small measuring spoon, carefully carve out a small section from the center of each cooled cupcake to create a hollow cavity for the caramel.
  11. Fill and frost: Spoon or pipe the prepared caramel into the hollowed centers of each cupcake. Then pipe or spread the peanut butter buttercream over the top, covering the caramel-filled center completely.
  12. Garnish and serve: Top each cupcake with crushed roasted unsalted peanuts and drizzle additional caramel over the top for a finishing touch.
  13. Make ahead tips: Both the buttercream and caramel can be made up to one week in advance. Store each in an airtight container in the refrigerator. Bring to room temperature and stir well before using.

Notes

  • Use an apple corer for easy removal of cupcake centers to fill with caramel.
  • Buttercream and caramel can be made ahead and refrigerated for up to 1 week.
  • Make sure cupcakes are cooled completely before coring and filling to prevent melting or sinking.
  • Oat flour adds fiber and a slight nuttiness; it can be substituted with whole wheat flour if necessary, but texture may vary.
  • For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.

Keywords: High-Protein Cupcakes, Snickers Cupcakes, Peanut Butter Cupcakes, Protein Desserts, Homemade Caramel, Healthy Cupcakes, Protein Powder Recipes

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