Vanilla Poppyseed Cupcakes

Vanilla Poppyseed Cupcakes
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 4.5 g
  • Cholesterol: 5.2 mg
  • Sodium: 139.7 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Vanilla Poppyseed Cupcakes calories by ingredient

Number of Servings: 24


    2 1/4 cups flour
    2 cups vanilla isolate protein powder
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 cup unsweetened vanilla almond milk
    1 Tbsp pure vanilla extract
    1/2 cup I can't believe it's not butter light, room temp
    1/4 cup unsalted butter, room temp
    1/2 cup sugar
    1 cup Splenda
    6 egg whites
    2 Tbsp poppy seeds


1. Preheat the oven to 350 degrees. Line 2 - 12 cup muffin tins with paper liners.

2. In a large bowl, combine the flour, protein powder, baking powder, baking soda and salt and mix well. Set aside.

3. In the bowl of a stand mixer, cream together the butters and sugars until light and fluffy. Add in the vanilla and egg whites, 1 at a time, mixing well between each addition. Add in one-third of the flour mixture and beat just until combined. Add half of the milk, then another third of the flour mixture, mixing between additions. Add in the remaining milk mixture, followed by the remaining flour mixture. Mix just until combined. Do not over mix! Fill the cupcake liners 2/3 full.

5. Bake 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Serving Size: 24 cupcakes