Tickled Pink: Protein-Packed Cupcakes with a Healthy Heights Twist!

Protein Cupcakes with Healthy Heights Protein Powder

Embrace the unique combination of coconut flour and a dash of all-purpose flour to achieve that perfect birthday cake texture. And don't worry, the vanilla protein powder from Healthy Heights will give you the right balance of nutrition and taste!


For the Protein Cupcakes:

  • 3 scoops (102g) Healthy Heights Vanilla Protein Powder
  • 1/2 C (60g) All Purpose Flour
  • 3/8 C (42g) Coconut Flour
  • 1 tsp Baking Powder
  • 3/4 C (180mL) Unsweetened Vanilla Almond Milk
  • 1/4 C (56g) Light Butter
  • 1/2 C (113g) Fat-Free Greek Yogurt (vanilla/plain)
  • 1 large Egg
  • 1-2 tsp Imitation Vanilla Extract (adjust to preference)
  • 1 Tbsp (12g) Confetti Sprinkles (optional)

For the Protein Cupcake Frosting:

  • 2 oz Fat-Free Cream Cheese
  • 1/4 C (57g) Fat-Free Greek Yogurt (vanilla/plain)
  • 1 scoop (34g) Healthy Heights Vanilla Protein Powder
  • 1 tsp (4g) Confetti Sprinkles (optional)
  • 2-3 drops Pink Food Coloring (optional)


  1. Preheat the oven to 325°F. Prep a 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, combine all dry ingredients, ensuring the coconut flour is lump-free.
  3. Gradually introduce milk, yogurt, butter, and egg to the dry mix. Blend until a smooth batter forms.
  4. Gently fold in the sprinkles.
  5. Distribute the batter among the cupcake liners, filling each about 3/4 full.
  6. Bake for 20-22 minutes. Test with a toothpick – it should come out clean when done. Remember, overbaking might make them dry, so watch closely.
  7. Once done, remove the cupcakes from the oven and let them cool.
  8. As they cool, whip up the frosting by blending all its ingredients in a separate bowl. Either spread the frosting on the cupcakes or use a piping bag for a polished look. (If you plan to have leftovers, frost the cupcakes just before eating. Keep the frosting refrigerated.)


  • To retain the classic birthday cake essence, it's recommended to use a blend of coconut and all-purpose flour. However, if desired, 1/4 cup of coconut flour can be used in lieu of the all-purpose flour.
  • The fat ingredients in these cupcakes (like eggs and light butter) can be exchanged for others like unsweetened apple sauce for a lesser fat content or a dairy-free option.
  • This frosting quantity is for a thinner layer. If a thicker frosting is desired, simply double the frosting ingredients.

Want a simpler option?

Simple Protein Cupcakes with Healthy Heights Kidz Protein

Experience the ease of a five-ingredient recipe, incorporating Healthy Heights Kidz Protein for added nutritional value. For this recipe, consider choosing a sugar-free cake mix that complements the flavor of the protein powder.


  • 1 C (113g) Pillsbury Sugar Free Yellow Cake Mix (Note: Measure approximately since packaging doesn't specify.)
  • 4 scoops (62g) Healthy Heights Kidz Protein (vanilla flavor) or Grow Daily
  • 3 large Eggs
  • 1/4 C (60mL) Unsweetened Almond Milk (or your choice of liquid)
  • 1/2 C (120g) Pillsbury Sugar Free Chocolate Fudge Frosting


  1. Preheat the oven to 325°F. Grease a 12-cup muffin tin or arrange 12 silicone baking cups.
  2. In a large mixing bowl, blend the dry ingredients. Incorporate the eggs and almond milk and mix until smooth.
  3. Portion the batter into the baking cups or muffin tin, filling them halfway. Aim for uniform distribution to make 12 equal-sized cupcakes.
  4. Bake for 12-14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  5. Once slightly cooled, adorn each cupcake with the chocolate fudge frosting. Add sprinkles for an extra flair, if desired (note: not calculated in the nutritional content).


  • The prescribed frosting adds about 400 calories, 0g protein, 68g carbs, and 24g fat in total. This breaks down to approximately 33 calories, 6g carbs, and 2g fat for each cupcake.