Ingredients
- 216 g Pillsbury Funfetti Cake Mix approx. 1/2 box
- 62 g PE Science Cake Pop Protein Powder 2 scoops
- 150 g Whole Eggs approx. 3 large eggs
- 285 g Non-fat Greek Yogurt approx. 1.25 cups
- 2 g Baking Powder 1/2 tsp
- 15 g Rainbow Sprinkles extra for folding
Method
- Preheat your oven to 325°F (163°C) and line muffin tins for 16 cupcakes with liners or spray with non-stick spray.
- In a large mixing bowl, whisk together the dry ingredients: cake mix, protein powder, and baking powder.
- Add the eggs and Greek yogurt to the dry mixture and stir with a silicone spatula until just combined. Do not overmix.
- Gently fold in the extra rainbow sprinkles until evenly distributed.
- Scoop the batter evenly into the 16 muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Tip: Always use a Whey/Casein blend protein powder for baking to ensure the cupcakes remain moist and structured. 100% whey protein will result in a rubbery texture. This batch makes 16 cupcakes.