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Breakfast Cupcakes


Breakfast Cupcakes from weelicious.com

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. 

Breakfast Cupcakes from weelicious.comI 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!

Breakfast Cupcakes from weelicious.com

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 mins Cook Time: 20 mins

nut free

Ingredients

  • 1 1/4 Cup All Purpose Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/4 Cup Peanut Butter (you can also use almond, cashew, or sunflower butter)
  • 1 Large Egg
  • 2 Tbsps Sugar
  • 1 1/4 Cup Milk (low fat or whole)
  • <br> greek yogurt
  • Jelly Frosting greek yogurt
  • 1/2 cup whipped or regular cream cheese, room temperature
  • 1/4 cup jelly, jam or preserves

Preparation

1. Preheat oven to 350 degrees.

2. Whisk the first 3 ingredients in a bowl.

3. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.

4. Whisk the wet ingredients into the dry ingredients until just combined (you don\\\\\\'t want to over beat the mixture).

5. Grease or line mini muffin tins and fill 2/3 of the way up with the batter.

6. Bake for 20 minutes or until a toothpick comes out clean.

7. Cool.

8. Spread the top of each cupcake with frosting (recipe below) and serve.

*This batter can also be used to make pancakes




Jelly Frosting (Makes about 2 cups)

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.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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65 comments

  • Rebecca

    Can you substitute agave for the sugar?

    leave a comment

    • Catherine

      You can use honey, maple syrup or agave. Not sure on sugar since it is not in liquid form, I would not be able to tell you how much to replace it with.

      leave a comment

  • Cathy

    We just made these -- they are wonderful! I love that they are not too sweet --the frosting gives it just enough sweetness. Yum!!! My son loves your recipes and we are having fun cooking together! Thanks for all of your great recipes!!!

    leave a comment

  • Autumn

    I loved these however my kids would not eat them! I can't believe it! My 3 1/2 year old licked the icing off though. *sigh* they are so annoyingly picky! Meanwhile, this momma just had her 3rd cupcake!

    leave a comment

  • Melissa

    I just made these for lunch. I LOVE these! The daughter loved these and I'm sure the son will when I pick him up from school.
    I used fresh raspberries in place of the jelly for the frosting and it was great!!

    leave a comment

  • Laura

    My 2 and 4 year old daughters and I loved making these together and eating them. I think I had 5, yum!

    leave a comment

  • Lora

    I used cupcake liners.. and the cupcake stuck to them when we tried to unwrap.. so ended up with half a cupcake.. : (

    leave a comment

    • Heba

      I was curious if you ever crosidened changing the structure of your blog? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having 1 or 2 images. Maybe you could space it out better?

      leave a comment

  • Angie

    Sounds yummy!!
    To take away any 'fear' of nuts etc. ... I think removing peanut butter as the main ingredient and replacing it with the sunflower butter ... then use pb as a 'suggested alternative' is a nice idea.. and it would 'attract' the people that have allergies in their home.
    The they could be called Sunshine Cupcakes (which would tie into the 'morning/breakfast' idea

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  • Ask The Experts: Catherine McCord, Weelicious

    [...] Pilaf, Rice Cooker Mac and Cheese (always a crowd favorite), Oatmeal in a Crock Pot, Baked Ziti and PB&amp;J Breakfast Cupcakes. It&#8217;s tough though, they&#8217;re my best testers, so they love trying new recipes all the [...]

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  • Ashlea Mask

    Made these this morning.....however we were out of jam so I used frozen berries mashed and strained with a bit of honey....kind of runny but yummy nonetheless!

    leave a comment

  • HCinKC

    I have made these with 1/2 ww and 1/2 ap flour, and they come out great. I have also added mini chocolate chips when I don't have the frosting ingredients on hand. They are so much fun for everyone to eat!

    leave a comment

  • Elizabeth

    These turned out really well! My super picky eater didn't like the frosting so instead I mixed peanut butter and grape jelly together until smooth. My DD loved that and is running around the kitchen with one in her hand as we speak. =)

    leave a comment

    • Liza

      Thanks for the alternative frosting-my son is allergic to dairy and i couldn't come up with something!

      leave a comment

  • Erika

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

    leave a comment

  • Weelicious Thursday &laquo; Almost Super Mom

    [...] I tried my hand at the Breakfast Cupcakes from Weelicious and they were (insert sing songy voice here) awesome!   I followed her recipe to [...]

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  • Me

    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.

    leave a comment

  • Me

    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.

    leave a comment

    • Ashley

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

      leave a comment

  • Ming

    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!

    leave a comment

  • Omnia

    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 :)

    leave a comment

    • Reegan

      I'm quite pleased with the intofmarion in this one. TY!

      leave a comment

  • Angela Marie

    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!!

    leave a comment

  • Culinary Art

    <strong>culinary art...</strong>

    [...]Breakfast Cupcakes | Weelicious ™ - Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![...]...

    leave a comment

  • Megan

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

    leave a comment

  • Rosa

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

    leave a comment

  • Michele

    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 :)

    leave a comment

  • Megan

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

    leave a comment

    • Erica Gerlach

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

      leave a comment

  • Anastacia

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

    leave a comment

  • Kari

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

    leave a comment

  • &#8220;Tea For 2&#8243; Party

    [...] Peanut butter and Jelly Breakfast Cupcakes [...]

    leave a comment

  • Ruth

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

    leave a comment

  • Meghan

    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:-)

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  • Diane

    I am looking for the recipe for the frosting?

    leave a comment

    • Sarah

      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.

      leave a comment

    • Catherine

      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.

      leave a comment

  • AlaskaSarah

    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 : )

    leave a comment

  • Mish

    I made these the other day and they were a hit with the whole family! I used them with a banana puree \"dip\" for my little one to have fun with while eating this morning! Two questions though. If using full sized muffin pans, what would the cooking time be? I did a small test and it seemed that if I filled them only halfway the 20 minutes was fine...but if I wanted a full size muffin I would guess I would need more time. The second question is, once frozen, how much time do you think these will take to defrost without using a microwave? (The mini size, not the full size ones) All my defrosting is done the old-fashioned way...fridge, countertop, or a heat-up on the stove or oven.

    leave a comment

    • Catherine

      Full size cupcakes would probably take 25-30 minutes. The mini ones take a few hours to defrost in the fridge or on the counter. I usually take them out of the freezer the night before I want to use them!

      leave a comment

  • Blrawlings

    Can you freeze these?

    leave a comment

    • Catherine

      Yes, freeze before frosting!

      leave a comment

  • Tracey

    Going to try these today!!!!

    leave a comment

  • Stefany

    So bummed about these. Just made them this am and they didn't come out good. I even added chocolate chips to the batter. Oh well

    leave a comment

    • Amber

      Mine tasted off too.

      leave a comment

    • Catherine

      Oh no! These are a family favorite! What was it about them that you didn't like?!

      leave a comment

  • Julie

    Delicious! (I mean, weelicious!) I can't use egg, so I subbed with EnerG egg replacer and it worked just fine. Frosted with cream cheese/ raspberry jam/powdered sugar. (And if I'm being honest, there were also some chocolate chips involved . . .) Love these!

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  • Julie

    Also should have mentioned that I used sun butter (peanut allergy) which turned out great : )

    leave a comment

  • Aysima

    Hi There
    Love your recipes - can I substitute the sugar with honey or agave syrup or molasses etc?
    Thanks again

    leave a comment

  • Leilei P

    Just made these this morning and both kiddos loved them...such a relief since they haven't been liking anything lately. My 4 year old son is on his 4th one and my 16 month daughter is on her second. Thank you.

    leave a comment

  • Leilei P

    I just made these for breakfast and both kids love them...such a relief since they haven't been eating anything lately. My 4 year old son is on his 4th one and my 16 month daughter is on her second. Thank you for the recipe.

    leave a comment

  • LindaDF

    My 16 month old son is picky about TEXSTURES in his foods. I tried baking these as muffins and he liked them, but would spit out after chewing. I made them as pancakes instead and he ate them all without a problem. Thanks so much for another great recipe :)

    leave a comment

  • Breakfast Cupcakes — Cupcake Pictures

    [&#8230;] A breakfast cupcake is one that is sweet enough to be tasty, but hardy enough to serve as a quick and easy breakfast. There is no better way to start off your day than with a peanut butter and jelly cupcake, right? These are made from flour, salt, baking powder, peanut butter, an egg, sugar and milk. The jelly is where the frosting comes in &#8211; it is made of a simple combination of jelly and cream cheese. This flavor combination should win over everyone, from kids to adults. Source Weelicious [&#8230;]

    leave a comment

  • Lovely Links Joy, Lovely Joy

    [&#8230;] made these &#8220;cupcakes&#8221; twice this week. My kids are obsessed with [&#8230;]

    leave a comment

  • Teresa

    The cookbook ingredients say baking powder, the directions say soda. Which is it.

    leave a comment

  • Laurel

    I made this cupcakes and they are delicious. I stored the left overs in an airtight container. I came back a few hours later and they were bright green!!! Still smell normal but I'm wondering what happened?

    leave a comment

    • Catherine McCord

      So weird! I know that baking powder can have a weird reaction in baked goods where it turns green. I don't know all the science behind it, but that's probably what happened.

      leave a comment

  • Valerie Kocel

    I'm making these cupcakes from your book and the ingredients say powder but the directions call for soda. I noticed another person commented on this thread about the same thing. I almost had a bad bad accident! :)

    leave a comment

  • Jess-N-Piper

    These look great! Can't wait to try! How long dose the frosting last?

    leave a comment

  • Clara

    We ve tried this recipe a couple times with organic low sodium peanut butter and a few different accidental and intentional variations - and still comes out great. For example added some avocado since I've been reading how it's recommended as partial replacement for oil. I realized after mashing some avocado this recipe doesn't call for oil, included it anyway and the muffins came out more moist but without the avocado taste coming thru. Phew and Yay! Thanks so much!

    leave a comment

  • Alicia Bravo

    So do you use powder or soda? I just made these with soda and they were salty and awful.

    leave a comment

    • McCord

      Baking Powder

      leave a comment

  • Kadee Fleck

    I recently received your book from my mother-in-law. Thumbing through it to find a fast an easy breakfast for my four year old. Came across this recipe and noticed in the ingredients section it says baking powder and then in the direction section it says baking soda. After reading through some comments I gathered powder needs to be used instead of soada.

    I am looking forward to cooking from this book.

    leave a comment

  • Nikki

    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!

    leave a comment