Breakfast Cupcakes are light and fluffy like a pancake and topped with an airy whipped cream cheese and strawberry preserves “frosting”. It’s a treat that you can happily serve any time of day!
Coming up with this recipe was a happy accident. I was working on some exciting new Peanut Butter and Jelly school lunch recipes and thought the idea of Peanut Butter Pancake Sandwiches with preserves in the middle sounded like something I would have flipped for as a kid. I ended up testing them several times to arrive at the perfect combination, but I still had a ton of pancake batter leftover.
I wasn’t sure what I was going to do with all the extra batter. I hate wasting food, but I was also too lazy to make 100 pancakes. Does anyone have the patience for that? Then, just to see what would happen, I poured all the extra batter into mini muffin tins and popped them in the oven.
I couldn’t believe the results! Why hadn’t I thought of this before? They had become the perfect “muffin” as Chloe called it or “cupcake” as Kenya chimed in. Inspired to take things one step further, I whisked together some strawberry preserves and cream cheese to make “icing” and — voila — the Breakfast Cupcake was born!
The best part about these Breakfast Cupcakes is that you’ll have a new good morning surprise for your family, and they’ll never know these cupcakes aren’t loaded with sugar. It’ll feel like you’re having delicious dessert for breakfast without the sugar crash by noon.
I’m so happy I stumbled upon these Breakfast Cupcakes. Accidents happen, and aren’t they delicious?! Who says you can’t have your (breakfast cup)cake and eat it too! If you’re looking for more “cupcakes” you can have for breakfast, definitely try my Spinach Cake Muffins, Very Berry Muffins, or Apple Applesauce Muffins!
Breakfast Cupcakes
Ingredients
Breakfast Cupcakes:
- 1 1/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoom kosher salt
- 1/4 cup peanut butter (you can also use almond, cashew, or sunflower butter)
- 1 large egg
- 2 tablespoons sugar
- 1 1/4 cup milk (low fat or whole)
Jelly Frosting:
- 1/2 cup whipped or regular cream cheese, room temperature
- 1/4 cup jelly, jam or preserves
Instructions
- Preheat oven to 350 degrees.
- Whisk the first 3 ingredients in a bowl.
- In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
- Whisk the wet ingredients into the dry ingredients until just combined (you don’t want to over beat the mixture).
- Grease or line mini muffin tins and fill 2/3 of the way up with the batter.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely. Spread the top of each cupcake with frosting (instructions below) and serve.
Jelly Frosting:
- Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
- Spread on cupcakes and serve.
I’m wondering this too!
Greek Yogurt is mentioned in the ingredients but no amounts, is it supposed to be in the batter? Or in the frosting?
Greek Yogurt is mentioned in the ingredients but no amounts, is it supposed to be in the batter? Or in the frosting?
Greek Yogurt is mentioned in the ingredients but no amounts, is it supposed to be in the batter? Or in the frosting?
I’d be interested to know if anyone has made these substituting in all or partial almond flour (or cashew flour, etc) and how they turned out if so!