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Breakfast Cupcakes

August 11, 2010

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 (coming soon) 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 batter leftover. I hate wasting food, but I was also too lazy to make 100 pancakes. So, just to see what would happen, I poured it all 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!

They're light and fluffy like a pancake and with the airy "frosting" it's a treat that you can happily serve any time of day and your little one will adore them. The best part 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. Accidents happen and aren't they delicious!

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Breakfast Cupcakes  (Makes 20 Mini Cupcakes)

  • Prep Time:5 minutes,
  • Cook Time: 20 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 1 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter (you can also use almond, cashew, or sunflower butter)
  • 1 large egg
  • 2 tablespoonss 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

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. Whisk the first 3 ingredients in a bowl.
  3. 3. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
  4. 4. Whisk the wet ingredients into the dry ingredients until just combined (you don\\'t want to over beat the mixture).
  5. 5. Grease or line mini muffin tins and fill 2/3 of the way up with the batter.
  6. 6. Bake for 20 minutes or until a toothpick comes out clean.
  7. 7. Cool.
  8. 8. Spread the top of each cupcake with frosting (recipe below) and serve.
  9. *This batter can also be used to make pancakes

  11. Jelly Frosting (Makes about 2 cups)
  12. 1. Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
  13. 2. Spread on cupcakes and serve.
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Comments






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  1. AlaskaSarah

    February 15, 2013 at 12:43 pm

    Reply

    Ok, so I’ve made these three times now. I finally got a clue as to why my son would not eat them. This morning he said “can you make them so they are not messy, mommy?” (He doesn’t like it when his hands get sticky). Aha! So, I folded some frozen raspberries into the batter before I baked them and served them with no frosting. Voila! He’s eaten 5 so far : )

  2. diane

    January 23, 2013 at 9:05 am

    Reply

    I am looking for the recipe for the frosting?

    • catherine

      January 23, 2013 at 11:07 am

      Reply

      Here it is! I’ve updated the page so that the frosting is in the recipe card now! :)

      Jelly Frosting (Makes about 2 cups)

      1/2 Cup Whipped or Regular Cream Cheese (softened in a microwave or at room temperature)
      1/4 Cup Jelly, Jam or Preserves

      1. Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
      2. Spread on cupcakes and serve.

    • Sarah

      January 23, 2013 at 9:21 am

      Reply

      It is in the paragraph of the description.
      Jelly Frosting (Makes about 2 cups)

      1/2 Cup Whipped or Regular Cream Cheese (softened in a microwave or at room temperature)
      1/4 Cup Jelly, Jam or Preserves

      1. Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
      2. Spread on cupcakes and serve.

      • catherine

        January 23, 2013 at 11:07 am

        Reply

        Thank you! I’ve updated it so that the recipe is in the recipe card!

  3. Meghan

    September 11, 2012 at 10:11 am

    Reply

    Just served them this morning! I used sunflower butter and egg replacer for my child who has allergies. Still turned out great! Right before serving I cut a slit in the middle of the muffin and used a spoon to add a touch of real maple syrup. Since they were warm from the microwave it tasted yummy! Thanks for a great alternative to busy morning breakfasts:-)

  4. Ruth

    August 23, 2012 at 12:54 pm

    Reply

    Made these as pancakes for my 5 yr olds first sleepover, with Kelly instead of syrup! The boys devoured them! What a fantastic recipe!

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  6. Kari

    August 7, 2012 at 8:01 pm

    Reply

    These are delish! Not too sweet-just perfect and for some reason I ended up with 40, not 20? Bonus :)

  7. Anastacia

    July 19, 2012 at 12:29 pm

    Reply

    Can I use honey to sub in for sugar while also using whole wheat flour in place of white? Has anyone tried that combination?

  8. Megan

    June 2, 2012 at 7:38 am

    Reply

    Just altered these to be gluten free. So yummy! My kids loved them! Thanks!

    • Erica Gerlach

      October 30, 2012 at 11:17 am

      Reply

      When making it gluten free, is an all purpose mix best our another flour?

  9. Kimberly

    April 13, 2012 at 11:10 am

    Reply

    I made pancakes with this batter this morning and I’ve never seen my boys eat so fast! Absolutely delicious!! I loved the pb flavour :)

  10. Michele

    February 27, 2012 at 2:04 pm

    Reply

    What about including egg white protein powder? Use 1/4 cup with 1 cup of flour? I’m looking to boost the protein. My daughter already eats tons of PB :)

  11. Rosa

    February 24, 2012 at 2:27 pm

    Reply

    Instead of the frosting I just spread jam over the top of it and it was also good.

  12. Megan

    January 12, 2012 at 12:00 pm

    Reply

    I made these and the dough was dry. I want to try again. Any advice?

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  15. Angela Marie

    December 2, 2011 at 3:48 pm

    Reply

    Made breakfast cupcakes this morning. They were a big hit with my 2 year old!! Had no eggs (left them in the car when unpacking the groceries!) so I used 1/4 cup of Fage full fat greek yogurt instead. They came out great!!

  16. Omnia

    October 19, 2011 at 3:24 pm

    Reply

    I just made these and they are absolutely delicious, my daughter loved it :)
    i made the frosting with pineapple jam and cream cheese .
    thank you so much for sharing :)

  17. Ming

    September 4, 2011 at 1:57 am

    Reply

    @Me: oops! I got it wrong, just re-looked it back up on allrecipes.com, here’s what they say: half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water. Hope this helps! :)

    http://allrecipes.com/howto/common-ingredient-substitutions/detail.aspx

  18. Ming

    September 4, 2011 at 1:54 am

    Reply

    How creative! I need to try these, my little one would love having ‘cupcakes’ for breakfast! ;-)

    @Me: try mashed banana as an egg alternative (1/2 banana + 1/4 tsp baking powder = 1 egg) it will add a slight banana flavor to whatever you make, but with these I bet it would be yummy!

  19. Me

    August 29, 2011 at 10:57 am

    Reply

    Pardon my grammer:).

    I have a child who is allergic to eggs. What would you recommend to use besides the powdered egg replacer? It sometimes makes recipes more tough, heavier, or drier.

    • Ashley

      December 7, 2011 at 1:13 pm

      Reply

      I used 1 tsp flax seed meal soaked in 3 TB water and the muffins are fluffy and soft. HTH.

  20. Me

    August 29, 2011 at 10:56 am

    Reply

    what I have a child who is allergic to eggs. What would you recommend to use besides the powdered egg replacer? It sometimes makes recipes more tough, heavier, or drier.

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  22. Erika

    May 28, 2011 at 8:30 am

    Reply

    I just made these this morning, but I only put 1 cup of milk and added an overripe banana that I had. Delicious!!

  23. joem

    May 24, 2011 at 6:13 am

    Reply

    I used Nutella as the ‘frosting’…… Yum!!!!!

    • Cindy

      October 11, 2011 at 10:45 am

      Reply

      That sounds absolutely ridiculous. And by ridiculous, I mean better than words could ever describe…

  24. meliver

    May 13, 2011 at 2:16 pm

    Reply

    how are these with whole wheat flour?

    • Ashley

      December 7, 2011 at 1:12 pm

      Reply

      I made mine with whole wheat flour this morning and they are delicious. Mine are egg-free, so I mixed 1tsp flax seed meal with 3 TB water – that was the only other change I made. My girls, who are 4 and 2, devoured 2 each for lunch today with bacon and blackberries. YUM thank you SO much for this recipe!!

  25. Astrid

    May 11, 2011 at 5:05 pm

    Reply

    Would this work with crunchy pb? We like our crunchy pb, lol.

    • Erika

      May 28, 2011 at 8:31 am

      Reply

      We used crunchy. It’s a bit harder to whisk, but turned out having little peanuts throughout the “cupcakes”. Very good!

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