Mini-Gingerbread Peanut Butter Protein Cupcakes

Posted on by Josh Hachat

Mini-Gingerbread Peanut Butter Protein Cupcakes

The Macro-Chef is back, and he gives us another great protein-packed cupcakes recipe made with Beast Protein.
It is also good to have some variety when you're seeking out protein recipes, and the Macro-Chef provides this with another delicious treat loaded with protein. The bite-size nature of the mini cupcakes makes them easy to snack on as well, which makes them perfect for the needed protein snack. Add in their desert-like taste, and you've got a perfect treat no matter the occasion.
Plus, these protein cupcakes include a delicious peanut butter frosting that adds to the protein content.
Ingredients:
  • 1 cup natural creamy peanut butte
  • 2 scoops Beast Sports vanilla protein powder
  • 2 whole eggs
  • 1 tbsp. milk or water
  • 3 tbsp. pure maple syrup
  • 1 1/2 tsp. gingerbread spice
  • 1 tsp. backstrap molasses
Peanut Butter Frosting
  • 1/4 cup natural creamy peanut butter
  • 3/4 cup vanilla Greek yogurt
Mix all muffin ingredients in a large bowl. The batter will be pretty thick and sticky.
Spray a mini-muffin pan with nonstick spray, and use a cookie scoop to scoop 1-inch balls into each of the 24 spots in the mini muffin tin.
Bake these for 5-6 minutes, and then let completely cool while you make the frosting. Mix the vanilla greek yogurt, and the peanut butter to make peanut butter frosting.
Add frosting to a small plastic bag, and cut the end off and pipe the frosting onto each of the mini muffins.
Enjoy!