Christmas Cupcakes with Vanilla Cinnamon and Vegan Protein

Christmas Cupcakes with Vanilla Cinnamon and Vegan Protein

There are many reasons to love cupcakes 🧁 These American miniature cakes offer a perfect indulgence in a convenient size, leaving plenty of room for imagination and creativity. The versatility of cupcake recipes is, in no small part, thanks to the frosting—a cream that covers the cupcake and can be adorned with a suitable color and decoration for any occasion. This results in small works of art that have a place at every celebration. Therefore, today we thought of sharing a Christmas cupcake recipe with you: It's a healthy cupcake version with vanilla crescent 😍 

Even at Christmas, it doesn't have to be complicated to add precious plant-based protein to snacks and meals. Protein powder is one of the easiest ways to achieve this - and our Vegan Protein Christmas Cookie with vanilla crescent flavor not only provides exceptionally high-quality protein from a variety of combined plant protein sources but also imparts natural flavor from real vanilla and a touch of cinnamon: for a particularly nostalgic vanilla crescent aroma.


Start by preheating the oven to 180°C (356°F) with both top and bottom heat. 

Next, begin preparing the batter: In a bowl, combine the flour with Vegan Protein Christmas Cookie, sugar, baking powder, salt, vanilla, apple puree, oat milk, and oil, mixing it into a smooth batter.

Then, line a baking sheet with muffin cups, grease them, and fill each with 1-2 tablespoons of batter. Bake the filled cups for 15-20 minutes until golden brown.

Meanwhile, you can whip the margarine until creamy and then add the powdered sugar, oat milk, salt, and vanilla. Mix everything until a creamy frosting is formed.

Allow the cupcakes to cool completely after baking. Then, spread the frosting over them and decorate, for example, with a vanilla crescent.

Christmas Cupcakes with Vanilla Cinnamon and Vegan Protein

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Christmas Cupcakes with Vanilla Cinnamon and Vegan Protein

Time to prepare
5-8 minutes preparation time, 15-20 minutes baking time

3-4 servings


  • 150g flour
  • 1 scoop Vegan Protein Christmas Cookie
  • 60g sugar
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1/4 tsp vanilla
  • 2 tbsp apple puree
  • 120ml oat milk
  • 60ml taste-neutral oil
  • For the cupcake frosting:
  • 15g margarine
  • 60g icing sugar
  • 1-2 tsp oat milk
  • 1 pinch of salt
  • 1 knife tip of vanilla