Ingredients
Cupcake Batter
- 215 g Pillsbury Red Velvet cake mix half a standard box
- 90 g PE Science Select protein powder (whey/casein blend) chocolate or vanilla
- 3/4 cup liquid egg whites
- 1/2 cup unsweetened applesauce
- 1/2 tsp baking powder
Optional Moisture Adjustment
- up to 1/4 cup unsweetened almond milk only if batter is too thick to pour
Method
- Preheat & prep: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick spray or use silicone liners.
- Combine ingredients: In your mixing bowl (or blender), add the 215g cake mix, 90g protein powder, 3/4 cup egg whites, 1/2 cup applesauce, and 1/2 tsp baking powder. Mix until smooth and fully combined, scraping the sides so no dry protein pockets remain.
- The consistency check: If the batter is too thick to pour, add unsweetened almond milk a little at a time, up to 1/4 cup total. The batter should be thick but pourable.
- Fill the tin: Divide the batter evenly among the 12 cups. They should be about 3/4 full.
- Bake: Bake on the center rack for 18–22 minutes. Start checking at 18 minutes. Pull them the second a toothpick comes out clean.Pro Tip: Protein continues to firm up as it cools—overbaking by even 1–2 minutes can make them spongy or dry.
- Cooling phase: Cool in the tin for 5 minutes, then transfer to a wire rack and cool completely so the protein “sets” the final texture.
Nutrition
Notes
Hybrid Batter Strategy: Half box mix keeps real cake structure/emulsifiers so the added protein doesn’t turn rubbery.
Applesauce amount matters: 1/2 cup is the sweet spot—more can make it dense; less can dry it out.
Doneness rule: Pull immediately when a toothpick comes out clean (often ~18–20 min). Don’t wait for dark color.
If they didn’t rise: Your baking powder may be old. The extra 1/2 tsp helps lift the heavier protein batter.
Storage: Fridge airtight up to 5 days (often better day 2). Freeze individually wrapped up to 2 months. Microwave 15–20 sec to rewarm.
Protein powder note: A whey/casein blend (PE Science Select) usually bakes moister than straight whey. Code BAKEDLEAN: https://pescience.com/BakedLean.