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Breakfast Cupcakes
Breakfast Cupcakes are light and fluffy pancake muffins and topped with an airy whipped cream cheese and strawberry preserves “frosting”. They make the perfect special birthday breakfast, but they're really a treat that you can happily serve any time of year!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12
Calories: 146 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Breakfast Cupcakes:
- 1 1/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon 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°F.
- Whisk the flour, baking powder and salt 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 a standard 12 cup muffin tin and fill 2/3 of the way up with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool cupcakes completely. Spread the top of each cupcake with frosting (instructions below) and serve.
Cup of Yum
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.
Cup of Yum
Notes
- To Store: Keep your Breakfast Cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days.
- To Freeze: After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can remain in the freezer for up to 3 months.
- To Reheat: When you're ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or oven until warmed through.
- For Mini Muffins: Adjust cook time for mini muffins to 18-20 minutes or until a toothpick comes out clean.
Nutrition Information
Calories
146kcal
(7%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.002g
Cholesterol
25mg
(8%)
Sodium
148mg
(6%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
150IU
(3%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 146
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 148mg | 6% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.