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 kosher 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)
  • Jelly Frosting
  • 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.