Breakfast Cupcakes
Serves 12
5 mins prep
20 mins cook
25 mins total
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!
Breakfast Cupcakes:
Jelly Frosting:
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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.
