Breakfast Cupcakes

4.17 from 6 votes

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 Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 146kcal

Author: Catherine McCord

Equipment

muffin tin

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.

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.

Video

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

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