Ingredients
Scale
Breakfast Cupcakes:
- 1 1/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup peanut butter (or 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 (175°C).
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk peanut butter, egg, and sugar until smooth.
- Add milk and whisk until fully incorporated.
- Combine wet and dry ingredients, mixing just until combined (do not overmix).
- Grease or line a 12-cup muffin tin and fill each cup about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely.
For the Frosting:
9. Whisk cream cheese and jelly until smooth and spreadable.
10. Spread frosting over cooled cupcakes and serve.
Notes
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months.
- Reheating: Warm in microwave, oven, or toaster oven before serving.
- Mini version: Bake mini muffins for 18–20 minutes.
- Flavor variations: Try strawberry, grape, or blueberry jam for different profiles.
