These cupcakes are a celebration of salty-sweet perfection, combining the nutty richness of peanut butter, the deep sweetness of maple caramel, and a rich chocolate profile from the protein-packed cake. If you love our Reese’s stuffed cupcakes or mini salted maple pies, this recipe is your next baking project. The cupcakes themselves are tender and moist, thanks to the addition of yogurt, with oat flour adding a bit of texture. These are the ultimate bake-ahead treat for birthdays, or an indulgent post-workout snack if you’re feeling extra rewarding.

The maple caramel filling:
The real magic here is in the filling: a quick maple caramel that takes only minutes to whip up. This caramel is simple, but make sure not to overcook it; look for a gentle boil and a slight thickening before adding the cream. If you want to go nut-free, swap the peanut butter for almond or sunflower seed butter.

Storage & make ahead:
Both the caramel and buttercream can be made up to 1 week ahead and stored in airtight containers in the fridge. For the fluffiest texture, bring the buttercream up to room temperature and re-whip it before using. Once assembled, the cupcakes can be kept covered at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving). They also freeze great. Just leave off the buttercream and caramel until ready to serve, then thaw and finish decorating.

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PHOTO: RYAN LIEBE; FOOD STYLING: MAKINZE GORE