Have you ever wondered how to make protein cupcakes? Indulging in a treat doesn’t have to do any damage to your waistline and you can feel good about getting the daily protein your body needs. Everyone needs protein to satisfy their hunger between meals.

These protein cupcakes are the perfect afternoon treat or skinny dessert option. With less than four ingredients, they are easy to make too. The secret is using fizzique sparkling protein water. It comes in Strawberry Watermelon and Tropical Limon flavors. It’s a refreshing high-protein pick-me-up that is scientifically proven to kick-start your energy and keep you feeling full in-between meals.

The sparkling drink has a light and refreshing flavor with 20g of healthy bubbles. As a gluten-free option, it uses Protein Fizzology: their multi-patented technology that infuses protein into sparkling water by combining liquid protein with refreshing bubbles. Research shows that sipping 2g of whey protein (10% of a can of fizzique) every 15-20 minutes fuels your muscles and mind better than chugging 30g of whey protein or casein.

This recipe uses gluten-free cake mix and one can of fizzique sparkling protein water to make light and delicious cupcakes with a hint of strawberry.

How To Make Protein Cupcakes – With fizzique

Preheat your oven to 325 degrees and line a 12-cupcake tray with cupcake liners. Add one 15oz package of vanilla gluten free cake mix to a mixing bowl.

Pour one can of strawberry watermelon fizzique on top of the cake mix.

Using a hand mixer, blend for 3 minutes on a medium speed.

Fill each cupcake liner to the top and bake for 20 minutes until light and spongey. Let cool completely.

Fill a piping bag, that’s connected to a star tip, with store-bought white buttercream frosting. Frost each cupcake in a circular motion.

Top with a strawberry and serve.

 

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