Here’s a rich, bakery-style treat made healthier and protein-packed 🥧🧁

🥧🧁 Pecan Pie Cupcakes with Brown Sugar Frosting (High-Protein)

Moist • Buttery • Caramel-nutty • Protein-Boosted

These cupcakes taste like mini pecan pies in cake form — soft vanilla-butter cupcakes filled with toasted pecans and topped with a creamy brown-sugar frosting, upgraded with extra protein.

⏱ Time & Yield

Prep: 15 minutes
Bake: 18–22 minutes
Serves: 12 cupcakes

🛒 Ingredients

Pecan Pie Cupcakes

• 1 cup almond flour
• ½ cup oat flour
• 1 scoop vanilla protein powder
• 1½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ⅓ cup Greek yogurt
• ⅓ cup maple syrup or coconut sugar
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla extract
• ¾ cup chopped pecans

Optional filling swirl:

• 2 tbsp maple syrup + 1 tbsp butter

Brown Sugar Protein Frosting

• 4 oz light cream cheese, softened
• 2 tbsp butter, softened
• ¼ cup brown sugar (or brown monk-fruit blend)
• ½ cup Greek yogurt
• ½ scoop vanilla protein powder
• ½ tsp vanilla extract

👩‍🍳 Instructions

1️⃣ Make cupcakes

Preheat oven to 350°F (180°C). Line a muffin pan.

In a bowl mix almond flour, oat flour, protein powder, baking powder, and salt.

In another bowl whisk eggs, yogurt, maple syrup, butter, and vanilla.

Combine wet and dry. Fold in pecans.

Fill liners ¾ full. (Optional: swirl a few drops of maple-butter into each.)

Bake 18–22 minutes. Cool completely.

2️⃣ Make frosting

Beat cream cheese, butter, and brown sugar until fluffy.
Mix in yogurt, protein powder, and vanilla until smooth.

Chill 10 minutes if needed.

3️⃣ Frost & finish

Pipe or spread frosting. Top with toasted pecans.

🥗 Nutrition (per cupcake – approx)

• Calories: ~190
• Protein: ~9–11 g
• Carbs: ~12 g
• Fat: ~13 g

✔ higher protein
✔ naturally gluten-free
✔ bakery-style dessert
✔ freezer friendly (unfrosted)

💡 Tips & Variations

• Even more protein: fill centers with vanilla protein pudding
• Keto option: almond flour only + sugar-free brown sweetener
• Extra pecan-pie feel: drizzle sugar-free caramel
• Mini version: bake 10–12 minutes
• No frosting: glaze with Greek-yogurt maple drizzle