VANILLA COLLAGEN PROTEIN CUPCAKES
When the world gets you down… make cupcakes! Light, fluffy vanilla collagen protein cupcakes to be exact, topped with sweet dairy-free buttercream frosting. Oh, and sprinkles, because sprinkles make everything more fun! One bite and you won’t believe these are high in protein, gluten-free, dairy-free, and virtually sugar-free! Yes, the world just got 10x better 😉 You might also like my Chocolate Collagen Protein Cupcakes.
This is one of the reasons I chose LIV Body’s Marine Collagen for this recipe. It’s flavorless, odorless, with a high bioavailability and tons of health benefits, including improved skin and joint health. Best of all, you can use my code NOEXCUSES for 20% off all LIV Body products.
Feel free to substitute the collagen peptides for an additional quarter cup of flour (30 grams). You can *try* substituting the collagen protein for 30 grams of another protein powder (whey concentrate, whey blend, or vegan protein), but doing so will alter the taste and texture. Too much of these other protein powders (without other modifications), will result in cupcakes that are super dense and dry! YUCK.
In this recipe, I went with gluten-free baking flour for light, fluffy, gluten-free cupcakes. Feel free to substitute three-quarters of a cup (90 grams) of any fine flour like brown rice flour, cake flour, cassava flour, sweet white sorghum flour, or whole wheat pastry flour plus one-quarter cup (30 grams) of tapioca flour (starch). Though I haven’t tried it in this specific recipe, you can try half as much coconut flour (six tablespoons) in place of the aforementioned flours for a lower carb version. Please note, the texture will probably be a bit more crumbly.
To sweeten these cupcakes, I used an organic stevia erythritol blend that’s twice as sweet as sugar. The brand I use has no bitter aftertaste! Feel free to sub double the amount (one half cup) granulated monk fruit, granulated erythritol, or baking stevia. You use also use coconut sugar or granulated sugar, but this will significantly increase the calories, carbs, and sugar per cupcake.
I also used egg whites, unsweetened dairy-free yogurt, vegan buttery spread, vinegar, and pure vanilla extract in these cupcakes. You should be able to substitute one-quarter cup of water for the egg whites in a pinch. You can also use unsweetened applesauce in place of the dairy-free yogurt, or coconut oil or another neutral-flavored oil in place of the buttery spread. The vinegar helps “tenderize” the cupcakes, but it’s optional (apple cider or white vinegar works)
To make sugar-free buttercream frosting, I use this powdered monk fruit and erythritol blend, which an all-natural, sugar-free, and calorie-free alternative to powdered sugar. You can substitute regular powdered sugar, or simply blend granulated erythritol into a powder. DO NOT sub baking stevia or any type of granulated stevia here or your frosting will be bitter and disgusting!.
I beat the powdered monk fruit and erythritol with tapioca starch (or corn starch), LIV Body’s Marine Collagen (optional), vegan buttery spread, unsweetened almond milk (any milk will do), and pure vanilla extract. The result? The most incredibly rich, smooth, buttery, sugar-free frosting!
And of course, I added some natural sprinkles just for fun 😉
This post contains affiliate links and is sponsored by LIV Body.
Vanilla Collagen Protein Cupcakes
- 3/4 cup (90g) gluten-free baking flour*
- 1/2 cup (60g) unflavored collagen protein* code NOEXCUSES for 20% off LIV Body Marine Collagen
- 1/4 cup calorie-free sweetener* I used one that’s twice as sweet as sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt optional
- 1/4 cup (2 large) egg whites*
- 1/4 cup dairy-free yogurt*
- 3 tbsp. vegan buttery spread* melted
- 2 tsp. vinegar* apple cider or white vinegar
- 1 1/2 tsp. pure vanilla extract
- 1 cup powdered calorie-free sweetener* I used a monk fruit and erythritol blend
- 1/3 cup (40g) unflavored collagen protein*
- 3 tbsp. tapioca starch*
- 1/4 cup unsweetened almond milk*
- 2 tbsp. vegan buttery spread*
- 1/4 tsp. pure vanilla extract optional
- Natural sprinkles optional
*See above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add wet ingredients (through vanilla) and mix until just combined.
- Line nine wells of a muffin pan w
Leave a comment
Comments will be approved before showing up.
Also in Blog
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.