Modern PROTEIN Recipes | Protein Cupcakes

August 25, 2016

Today I celebrate 3 weeks sober, no not from alcohol, although I strongly discourage the mix of booze and barbells.  I haven’t touched anything glazed, fried or frosted for 21 days, well until today but I was celebrating so it’s alright.   I needed a cupcake or 6 to power through my Thursday so a good friend of the Barbell Club was kind enough to give me his recipe.  Enjoy and do a little celebrating with me.






2 Serving Complete Pancake Mix  (2.5 Scoops)

ModernProtein  (1 Scoop)

Dash Splenda (Half a teaspoon)

Dash Baking Powder (Half a Teaspoon)

1 Serving Cocoa Powder (2 Teaspoon)

1 Serving Sugar Free Fat Free Pudding Mix (2 Teaspoon)



1 Egg

Greek Yogurt (3 Tablespoons)

Dash Vanilla Extract (1g)



6oz Greek Yogurt (10 Tablespoons)

1 Serving Cocoa Powder (2 Teaspoon)

1 Serving PB Lean (2 Heaping Teaspoon)



Preheat oven to 350 degrees

  • – Combine dry ingredients into a mixing bowl,
  • – Add wet ingredients and stir to form batter.
  • – Use cupcake linens to fill cupcake tray. Fill cupcake linens half way with batter.
  • – Bake 15-18 minutes until golden brown.
  • – Place cupcakes on cooling rack for 10-15 minutes until cool.
  • – Combine Greek yogurt, peanut butter lean, and cocoa powder together and form a frosting.
  • – Frost cupcakes with a knife or leveling agent



Per Serving (6 Cupcakes)

Calories -127 Kcals

Protein – 10g

Carbs -16g

Fat – 2.5g

ModernPROTEIN Cupcakes


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The information provided in this article, as well as this web-site blog is intended for informational and educational purposes only and should not be interpreted as medical advice for any condition. Always consult a qualified medical professional before beginning any nutritional program or exercise program. By reading this disclaimer, you hereby agree and understand that the information provided in this column is not medical advice and relying upon it shall be done at your sole risk.

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