Why You’ll Love This Recipe

Unique flavor combo: The bold, licorice-like aroma of star anise pairs beautifully with mellow, juicy pear.
Protein-packed: A dessert that supports your nutrition goals.
Soft and moist: Thanks to fresh pears and wholesome ingredients.
No refined sugar: Naturally sweetened with maple syrup or coconut sugar.
Perfect for meal prep: Enjoy throughout the week for a nourishing snack.
Great for fall and winter: Cozy, spiced flavors perfect for the cooler months.
Gluten-free and dairy-free adaptable: Easily customized to dietary needs.
Kid-friendly: Sweet and spiced, with no overpowering flavors.
Freezer-friendly: Make ahead and store for later.
Elegant and unexpected: A creative twist on traditional cupcakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe pear, peeled and finely diced or grated
Vanilla or unflavored protein powder
Oat flour or almond flour
Baking powder
Baking soda
Ground star anise (or crushed whole star anise, sifted)
Ground cinnamon
Pinch of salt
Eggs or flax eggs
Nut butter or neutral oil
Maple syrup or coconut sugar
Plant-based milk (almond, soy, or oat)
Vanilla extract
Optional: chopped nuts, extra pear chunks, or a drizzle of almond butter

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, star anise, and salt.
In another bowl, combine eggs, maple syrup, nut butter or oil, vanilla extract, and plant-based milk. Mix well.
Add the wet ingredients to the dry and stir until just combined.
Fold in the diced or grated pear and any optional add-ins.
Divide the batter evenly among the cupcake liners (about ¾ full).
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve as-is or top with a dollop of dairy-free yogurt, nut butter, or lightly sweetened protein frosting.

Servings and timing

Servings: 9–12 cupcakes
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegan version: Use flax eggs and plant-based milk.
Gluten-free: Use certified gluten-free oat flour or almond flour.
Mini cupcakes: Bake in a mini muffin tin and reduce baking time by 5–7 minutes.
Spiced blend: Add a pinch of nutmeg, cloves, or ginger for extra warmth.
Crispy top: Sprinkle coconut sugar or chopped pecans on top before baking.
Citrus twist: Add orange zest for a bright, fresh flavor.
Chocolate chip version: Stir in dark chocolate chips for indulgence.
Frosted: Top with a protein frosting, yogurt glaze, or cream cheese alternative.
Fruit mix-ins: Combine pear with apple chunks or dried cranberries.
Lower carb: Use almond flour and a sugar-free sweetener.

Storage/Reheating

Storage: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge or at room temp.
Reheating: Warm in the microwave for 10–15 seconds for a fresh-baked feel.

FAQs

What does star anise taste like?

Star anise has a warm, sweet, and mildly licorice-like flavor that adds depth and spice to baked goods.

Can I use fresh pear instead of grated?

Yes, diced or grated pear works. Grated pear will create a moister cupcake.

What type of protein powder works best?

Vanilla or unflavored plant-based or whey protein powders blend well without overpowering the flavor.

Can I skip the protein powder?

Yes, but reduce the liquid slightly or add more flour to maintain texture.

How do I make this vegan?

Use flax eggs and a dairy-free milk. Ensure the protein powder is plant-based.

Are these cupcakes good for breakfast?

Absolutely. They’re lightly sweet, high in protein, and made with wholesome ingredients.

Can I make this into a loaf instead?

Yes, bake in a loaf pan at 350°F for 35–40 minutes or until a toothpick comes out clean.

How do I know they’re done?

A toothpick inserted in the center should come out clean or with a few crumbs, not wet batter.

Can I use canned pears?

Yes, drain them well and chop finely. Reduce added sweetener if pears are packed in syrup.

Do these freeze well?

Yes, they freeze beautifully. Cool completely before freezing for best results.

Conclusion

Star Anise Pear Protein Cupcakes offer a delicious and nourishing twist on a traditional cupcake. With their aromatic spice, tender texture, and protein boost, they’re the perfect treat for holiday mornings, healthy snacking, or impressing guests with something a little different. Wholesome, flavorful, and easy to make—this is one recipe you’ll want to keep on repeat.