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Breakfast Cupcakes

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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!

Breakfast Cupcakes  (Makes 20 Mini Cupcakes)

  • Prep Time: 5 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
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...

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

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

Nutrition Information

Related Recipes

Comments






  1. Laurel

    March 5, 2014 at 2:05 pm

    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?

    • Catherine McCord

      March 5, 2014 at 7:48 pm

      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.

      • Laurel

        March 6, 2014 at 5:52 am

        Thank you. I just told my son they were green for St. Pattys day. I was nervous to eat them at first but they smell and taste normal!

  2. Teresa

    February 1, 2014 at 7:54 am

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

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  5. LindaDF

    December 13, 2013 at 8:48 am

    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 :)

  6. leilei P

    October 26, 2013 at 10:52 am

    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.

  7. leilei P

    October 26, 2013 at 10:51 am

    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.

  8. Crystal

    August 19, 2013 at 7:35 am

    I make these into pancakes and use whole wheat flour. Love them!!

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  9. shawnee

    August 15, 2013 at 6:32 pm

    If I made in Regular Muffin tins would I still bake for 20 min?

  10. Aysima

    July 8, 2013 at 9:11 am

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

  11. Julie

    May 23, 2013 at 2:11 pm

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

  12. Julie

    May 23, 2013 at 2:10 pm

    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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  13. stefany

    May 11, 2013 at 7:01 am

    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

    • catherine

      May 13, 2013 at 11:27 am

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

    • Amber

      May 11, 2013 at 1:18 pm

      Mine tasted off too.

  14. Tracey

    April 18, 2013 at 2:37 pm

    Going to try these today!!!!

  15. blrawlings

    April 12, 2013 at 9:22 am

    Can you freeze these?

    • catherine

      April 12, 2013 at 10:09 am

      Yes, freeze before frosting!

      • blrawlings

        April 12, 2013 at 6:23 pm

        Okay great!! Thank you!

  16. Cara

    March 10, 2013 at 7:23 pm

    We have done these 2 Saturdays in a row now and we LOVE them. I use my own homemade dry pancake mix, though. Last week was the PB&J style like the recipe, which was ok. This week we subbed a mashed banana for the egg in the pancake mix and topped them with Nutella. Heavenly!!!

    • Miranda

      June 21, 2013 at 11:44 am

      I love this variation! I use the Jif version of Nutella because it is a whole lot easier to spread. Thanks!

  17. Mish

    February 25, 2013 at 3:46 pm

    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.

    • catherine

      February 26, 2013 at 1:13 pm

      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!

  18. AlaskaSarah

    February 15, 2013 at 12:43 pm

    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 : )

  19. diane

    January 23, 2013 at 9:05 am

    I am looking for the recipe for the frosting?

    • catherine

      January 23, 2013 at 11:07 am

      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

      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

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

  20. Meghan

    September 11, 2012 at 10:11 am

    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:-)

  21. Ruth

    August 23, 2012 at 12:54 pm

    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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  23. Kari

    August 7, 2012 at 8:01 pm

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

  24. Anastacia

    July 19, 2012 at 12:29 pm

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

  25. Megan

    June 2, 2012 at 7:38 am

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

    • Erica Gerlach

      October 30, 2012 at 11:17 am

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

  26. Kimberly

    April 13, 2012 at 11:10 am

    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 :)

  27. Michele

    February 27, 2012 at 2:04 pm

    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 :)

  28. Rosa

    February 24, 2012 at 2:27 pm

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

  29. Megan

    January 12, 2012 at 12:00 pm

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

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  32. Angela Marie

    December 2, 2011 at 3:48 pm

    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!!

  33. Omnia

    October 19, 2011 at 3:24 pm

    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 :)

    • Reegan

      February 5, 2014 at 2:24 am

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

  34. Ming

    September 4, 2011 at 1:57 am

    @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

  35. Ming

    September 4, 2011 at 1:54 am

    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!

  36. Me

    August 29, 2011 at 10:57 am

    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

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

  37. Me

    August 29, 2011 at 10:56 am

    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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  39. Erika

    May 28, 2011 at 8:30 am

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

  40. joem

    May 24, 2011 at 6:13 am

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

    • Cindy

      October 11, 2011 at 10:45 am

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

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        February 5, 2014 at 4:54 pm

        Way to go on this esasy, helped a ton.

  41. meliver

    May 13, 2011 at 2:16 pm

    how are these with whole wheat flour?

    • Ashley

      December 7, 2011 at 1:12 pm

      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!!

  42. Astrid

    May 11, 2011 at 5:05 pm

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

    • Erika

      May 28, 2011 at 8:31 am

      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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  43. Kimberly

    May 11, 2011 at 9:42 am

    Great recipe! My daughter loves them. I sliced a banana and added it to the leftover batter and made banana, peanut butter pancakes!

  44. M

    May 10, 2011 at 7:38 pm

    The cupcakes are cooling so I haven’t tried them yet. I used the rest of the batter to make pancakes and put the frosting on them. They were I big hit. I did wish the peanut butter came through a little more. Can you add more or would that throw the whole consistency off?

    Thanks for the great recipe. I will be make it batter again for sure.

    • M

      May 10, 2011 at 8:37 pm

      *making the

  45. kelly

    May 10, 2011 at 2:28 pm

    making them for a little someone’s first birthday breakfast tomorrow since daddy will be out for dinner :)
    thank you!!

  46. Sarah BV

    May 10, 2011 at 12:37 pm

    What type of peanut butter is used (not the brand), is it creamy or chunky, and does it have sugar in it?

    • catherine

      May 10, 2011 at 5:06 pm

      Creamy :)

  47. Megan Johnson

    May 10, 2011 at 10:52 am

    Sounds absolutely fab!! I think I am trying ATLEAST 3 of your recipes a week now :) Meggie Homemaker here I come hee hee

  48. Kelsey

    May 10, 2011 at 10:49 am

    They’re good with just plain jelly/preserves on top as well.
    Kinda messy though.

  49. Elizabeth

    February 25, 2011 at 1:01 pm

    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. =)

    • Liza

      April 23, 2011 at 8:11 am

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

  50. HCinKC

    February 20, 2011 at 7:38 pm

    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!

  51. ashlea mask

    February 20, 2011 at 11:48 am

    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!

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  53. Angie

    December 13, 2010 at 6:48 pm

    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

  54. Lora

    November 17, 2010 at 9:58 am

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

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  55. Laura

    November 13, 2010 at 1:48 pm

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

  56. Melissa

    November 11, 2010 at 3:57 pm

    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!!

  57. Autumn

    November 3, 2010 at 9:03 am

    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!

  58. Cathy

    October 28, 2010 at 11:57 am

    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!!!

  59. Rebecca

    October 23, 2010 at 1:52 pm

    Can you substitute agave for the sugar?

    • catherine

      October 25, 2010 at 2:50 pm

      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.

  60. Darlene

    October 14, 2010 at 3:14 pm

    I made these and they came out so good that I started wondering – can I make other “pancake” muffins? Like, could I make blueberry pancakes into muffins? If so, what do I replace the peanut butter with and how much fruit to add? Thanks!

    • catherine

      October 15, 2010 at 12:40 pm

      I’m sure you can but will need to test it out. If you try it let me know how they turn out!

  61. Tanya

    October 10, 2010 at 2:41 pm

    I just made these and ended up with almost 2 what the recipe said it made…I followed all directions closely as this was a first try….

  62. Vista

    October 4, 2010 at 9:29 pm

    I made it tonight with soy butter since my daughter has a nut allergy. They taste good, but are VERY dense. When I had imagined this to be a pancake recipe, I thought it would be lighter. What is the texture supposed to be like? I wonder if the soy had anything to do with it…

    Thanks!

    • catherine

      October 6, 2010 at 2:27 pm

      Try using sunflower butter, they work really good :)

  63. Dori

    September 24, 2010 at 5:12 pm

    I make similar muffins using plain whole wheat pancake mix and various kinds of fresh fruit. (Berries, bananas, apple and some cinnamon…). I’m going to have to try your peanut butter recipe.

  64. Charly

    September 21, 2010 at 11:36 am

    I just made these with cashew butter, and they are terrific! I was worried when the batter came out so thin, but they baked up just perfectly. (However, I did add 2 Tbsp flour extra since I’m at high altitude.)

    My sons don’t like cream cheese yet (I’m working on them), so they just like their cupcakes topped with straight jam. Either way they’re a filling snack with hardly any sugar, and low fat for Mommy too!

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  65. Meredith

    September 18, 2010 at 10:38 pm

    I made these the other day and they came out GREAT and tasted delish! My 3 year old daughter gobbled 4 of them up shortly after they came out of the oven. I did half of them w/ the cream cheese mixture b/c my 5 year old liked them plain. These were sooo easy to make and quick in prep time.

  66. stephanie

    September 18, 2010 at 3:10 pm

    Just tasted mine and they are very dry. I only cooked them 17 min. Is there anything I can do next time to fix that? Thanks for your time and your wonderful recipes. Stephanie

    • catherine

      September 20, 2010 at 2:48 pm

      Hmm, these are actually moist cupcakes too. Try taking the cooking time down and see if that helps – just watch it the last 5 minutes. You may have over baked them.

  67. stephanie

    September 18, 2010 at 3:09 pm

    Just tasted mine and they are very dry. I only cooked them 17 min. Is there anything I can do next time to fix that? Thanks for your time and your wonderful recipes

  68. Rene

    September 9, 2010 at 12:41 pm

    I made these with whole wheat pastry flour and added 1/4 cup of flaxseed to boost the nutrition in them. Also used the batter to make the pancakes. They both turned out well. I am going to experiment adding more peanut butter – just because we are a big fan of it and would maybe like a stronger peanut taste. I also have a little bit of batter left over and am going to dip banana and apple slices in the batter then fry them.

    Thanks for the great recipe and ideas! Catherine so many children are eating better because of you. Be proud of yourself!

  69. Julie

    September 3, 2010 at 8:18 am

    I am planning to make these using soy milk (instead of cow’s) and Tofutti (instead of cream cheese) for my milk-allergic son to take to preschool for his morning snack next week!

  70. Lisa

    August 25, 2010 at 3:49 pm

    Made these last night. I used 1 cup white flour, 1/4 cup whole wheat and they turned out really good– still very light. I skipped the frosting and the kids still really enjoyed them. Nice light peanut butter flavor.

  71. Michelle

    August 25, 2010 at 9:27 am

    I want to make these, however I have no cream cheese on hand. I do have sour cream, cottage cheese & plain yogurt do you think I could fake it with one or more of these things?

    • catherine

      August 25, 2010 at 4:26 pm

      The closest thing I would say is use the yogurt and mix with some jelly but it would be too runny to make it “frosting” – You can always dip them in the sauce! You really need the cream cheese because of its thickness and the way it holds. Let me know how it goes!

  72. megan

    August 24, 2010 at 10:15 am

    i cant wait to try this recipe!!!!!!

  73. Amanda

    August 21, 2010 at 3:05 pm

    I’m going to double this recipe. Do you suggest freezing and frosting later, or do you think the frosting will freeze ok on the cupcake? Looks delish!

    • catherine

      August 23, 2010 at 4:19 pm

      I think you should definitely freeze then frost later. These are great!!

  74. carrie

    August 20, 2010 at 6:37 pm

    Yum! Love these – thanks! How did you store them? In the fridge, I guess, because of the cream cheese? How long do you think they’ll last?

    • catherine

      August 23, 2010 at 4:34 pm

      The cupcakes would be good for about 3 days unfrosted in the fridge. You can freeze them too :)

  75. Andi

    August 19, 2010 at 9:12 am

    awesome…used Beth’s flour mix ^^^ and oh my goodness!!! so delicious! I may add more pb…and I used raw sugar, just added 2 extra tablespoons, my son is ripping through them!

  76. Beth

    August 17, 2010 at 11:33 am

    I love these! I used 1/2 c. white flour and 3/4 c. wheat flour and I thought it tasted great. Just like a pancake in muffin form. I think next time if using the whole wheat, I’ll switch from white sugar to brown sugar. Great recipe!

  77. Jamie

    August 17, 2010 at 7:43 am

    Made these this morning….and we love them!! Turned out light and delicious. The “frosting” is the perfect amount of sweet. Daddy even took a plate of them to work. I have a picky 3yr old…but cupcakes are an easy sell. Posted the link on my Facebook page…hoping lots of friends try them too!

  78. Jennifer

    August 16, 2010 at 11:57 am

    I made these this morning and was very pleased with how they turned out. A cook I am not… and I found these very easy to make and very tasty! I didn’t notice much of a peanut butter taste, what was there was very subtle, which I liked. I wasn’t a fan of the frosting, a little too sweet for me. I may try a different flavor of preserve with it next.
    My 2 year old refused to try them, he’s in an “I don’t like it!” stage where he won’t try anything new. I definitely think I may prefer these in a pancake form, he loves pancakes so I bet I have better results!

  79. Andrea

    August 16, 2010 at 10:10 am

    This recipe looks great, I can’t wait to make them. Think I can make them with soy milk with no problem?

    • catherine

      August 16, 2010 at 12:28 pm

      Yes, You can use any type of milk :)

  80. That Slipcover Girl

    August 16, 2010 at 9:52 am

    great idea! i will be adopting this! thanks for sharing.

  81. Jamie

    August 13, 2010 at 10:55 am

    I used soy nut butter and it turned out great! I cut them open, warm them up in the microwave, put a little put on them, then drizzle them with syrup. A great breakfast for my daughter!

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  83. Meghan

    August 12, 2010 at 8:00 pm

    I have no idea what I did wrong, but mine rose a good 2 1/2 inches over the muffin pan and look like cone heads.

  84. Emily

    August 12, 2010 at 12:27 pm

    We made them this morning and YUM. My 1yr old and 2 1/2 yr olds love them. We used a flour blend (wheat, white and flax) so the wheat flavor came through a bit. Next time I’ll use more sunbutter so it’s a stronger flavor. I amd thinking of putting the “icing” in it so it’s not as messy on little fingers.

    • Tina

      August 12, 2010 at 2:06 pm

      Emily that’s just what I did. I have a 21 month old, and he also can’t eat any dairy. So instead, I made the cupcakes (with dairy free substitutions) and then poked a hole in the middle, and squirted some jam inside using a pastry bag. He LOVED them and there was minimal mess!

  85. jamie

    August 12, 2010 at 1:48 am

    looks so good but my daughter does not like peanut butter or almond butter. what else can i use in place of that?

    • catherine

      August 13, 2010 at 3:01 pm

      You can use sunflower butter or soy butter :)

      • jamie

        August 15, 2010 at 12:12 pm

        thank you…
        by the way your recipes are amazing!!! I’m obsessed!

  86. Melanie

    August 11, 2010 at 8:05 pm

    I made these tonight (for breakfast tomorrow!) and of course I had to try one. My husband doesn’t like cream cheese… so we are just putting jam on the top, but I think it would definitely be better with the cream cheese mixture. Also, the cupcakes are sticking to my cupcake liners :( Is it because of the batter? Or did I not cook long enough? My cupcakes usually never stick like that.

    • Sarah

      August 12, 2010 at 5:42 am

      It’s because there’s no fat in the cupcakes. I find that if you spray the cupcake liners with cooking oil spray (or don’t use liners and just spray the pan) that keeps them from sticking.

  87. Alison

    August 11, 2010 at 3:58 pm

    Yum, going to try these for myself as a treat at work. My daughter is only 10 months… so still too young for nuts.

    • catherine

      August 11, 2010 at 4:46 pm

      You can also make these with sunflower butter :)

  88. Jamie

    August 11, 2010 at 2:09 pm

    I am going to try this with soy nut butter, as my daughter is allergic to peanuts…can’t wait to see more recipes that with peanut butter, so I can adapt with soy nut! Thanks!

  89. Marli

    August 11, 2010 at 2:09 pm

    Can you use a regular muffin tin? That’s all I have and my 2.5 YO won’t leave me alone about these :/

    • catherine

      August 11, 2010 at 4:47 pm

      Yes you can, just cook them 5 minutes more.

  90. Terri

    August 11, 2010 at 1:54 pm

    I make something similar using just regular pancake mix baked into mini-muffin tins. I found them on a website that called them “Puffins”.

    We dip them in maple syrup.

    That might satisfy the folks that have nut-free schools/kids.

  91. Candice

    August 11, 2010 at 1:42 pm

    Could these be made with Peabutter? I have my son going to a daycare that is nut-free, but he would LOVE these…

  92. Charlotte

    August 11, 2010 at 12:07 pm

    I made these this morning….they are not sweet at all!!! I also used a little more peanut butter. The next time I am going to use more sweetner…I used Sucanat this morning…I am thinking I may use more of it or brown sugar one. I used White Wheat flour and the texture was great!!! Overall I think with a little more sweetner they will be AWESOME for a great breakfast!!! If you have any thoughts on the sweetness please let me know!!

    • catherine

      August 11, 2010 at 1:43 pm

      They’re actually not supposed to be so sweet. Did you frost them? The sweetness of the “frosting” makes every bite much more sweet. It’s basically a pancake batter and like pancakes, you usually pour a little maple syrup on top to sweeten them up.
      Also, the recipe calls for sugars, so if you replace it with sucanat, you need to change the proportions.
      There’s only 2 tbsp of sugar and I tested it with more and less. I feel like 2 tbsp makes them sweet, but not sugary tasting.
      I made them for 4 kids and 3 adults this am and they gobbled them up.

  93. Blanca

    August 11, 2010 at 11:58 am

    I used 1/2 white, 1/2 wheat on weelicious pear pumpkin loaf (although I made muffins instead) and they turned out awesome!

    I have some strawberries and raspberries I need to use up before they go bad (bought way too much) so this is recipe is great!!

  94. melissa

    August 11, 2010 at 11:05 am

    What are your thoughts on the 1/2 wheat and 1/2 white flour?

    • Rene

      September 9, 2010 at 12:33 pm

      Use whole wheat pastry flour. It has the same nutrition as whole wheat flour but it is lighter. Whole wheat pastry flour can be subbed in when making pancakes, muffins, cakes etc… You can buy it in a health food store. I have been subbing whole wheat pastry flour in most of the recipes here on weelicious- they have all turned out fine- including this one!

      • catherine

        September 9, 2010 at 3:03 pm

        Awesome! Such a great suggestion!

    • catherine

      August 11, 2010 at 1:39 pm

      I think you have to try it. Whenever you use whole wheat flour, they automatically become more dense and since this is basically a pancake batter you want them to be light!

  95. Catherine

    August 11, 2010 at 10:05 am

    Hmmm… maybe I should change the name. I tthought about PB & J Muffins or Cupcakes, other ideas?
    Also, I make them with sunflower butter all the time when I’m sending them to school b/c Kenya’s school is nut free!

    • Miranda

      June 21, 2013 at 11:46 am

      “Breakfast Cupcakes” caught my attention!

  96. Lana

    August 11, 2010 at 9:59 am

    Could I suggest that if you plan on baking these to take to school, definitely use a nut-free alternative (ie.Sunbutter). Most schools here (Ontario) have banned peanut butter AND NUTS in school lunches and daycares. Being a parent of a nut allergic boy, nut allergies are horribly frightening to me. Cheers!

  97. Amanda Starr

    August 11, 2010 at 8:51 am

    I think my daughter would really like these, I’ll have to try them this weekend.
    Do you think it would still be “fluffy” if it was half white/half wheat flour?
    Thanks!!

  98. Cindra

    August 11, 2010 at 8:18 am

    Sounds great but for us it’s too much “white” for the morning:) We will definitely use as a sweet treat!!

  99. Jackie

    August 11, 2010 at 7:04 am

    What type of peanut butter do you use?

    can’t wait to try these!
    JD