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Light and fluffy pancake muffins baked in a muffin tin and topped with a whipped cream cheese and strawberry preserves frosting. Perfect for a festive breakfast or any day you want a special treat.

Ingredients

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  • 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)
  • 1/2 cup whipped or regular cream cheese, room temperature
  • 1/4 cup jelly, jam or preserves

Instructions

  1. Preheat oven to 350°F.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In a separate bowl, whisk peanut butter, egg, and sugar until combined, then whisk in the milk until smooth.
  4. Gently whisk the wet ingredients into the dry ingredients until just combined, leaving some lumps (do not overmix).
  5. Grease or line a standard 12-cup muffin tin and fill each cup about two-thirds full with batter.
  6. Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cupcakes completely.
  8. Make the jelly frosting by placing cream cheese and jelly in a bowl and whisking until smooth and spreadable.
  9. Spread the frosting on cooled cupcakes and serve.

Notes

Mix just until dry ingredients are barely moistened to keep cupcakes light and fluffy., Use room-temperature cream cheese for smooth frosting., Fill muffin cups two-thirds full to get perfect cupcake domes and avoid spills., Line muffin tin with paper liners or grease well for easy removal., Check doneness at 20 minutes with a toothpick; adjust time as needed for your oven., Add mix-ins like chocolate chips or berries for variety, but avoid overloading batter., For mini muffins, bake for 18–20 minutes and monitor closely to prevent overbaking., Store frosted or plain cupcakes in an airtight container in the fridge for up to 4 days., Freeze unfrosted cupcakes after cooling, flash freeze for 1–2 hours on a baking sheet, then transfer to a freezer bag or container for up to 3 months., Thaw frozen cupcakes in fridge or at room temperature; reheat in microwave for 15–25 seconds or oven/toaster oven at 325°F for 8–10 minutes., Make frosting fresh on the day of serving or make ahead and refrigerate up to 2 days, then whip before spreading.

Nutrition

Find it online: https://gingerbaking.com/breakfast-cupcakes/