Breakfast Cupcakes
Wake up to the ultimate morning treat with these fluffy and delicious Breakfast Cupcakes. Perfectly sweet and filled with rich flavors, these easy-to-make delights are sure to satisfy your morning cravings. Ideal for sharing with family and friends, you won’t want to miss out on this delightful recipe!
Equipment
- Muffin Tin
Ingredients
- 1 and 1/4 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 1/4 cup Peanut butter
- 1 large Egg
- 2 tablespoons Sugar
- 1 and 1/4 cup Milk
- 1/2 cup Cream cheese
- 1/4 cup Jelly
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This is an essential step; getting the oven warm enough ensures that your cupcakes will rise properly as they bake.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This helps to evenly distribute the leavening agent, ensuring that your cupcakes rise beautifully.
- In a separate bowl, combine the peanut butter, egg, and sugar. Whisk these together until they become creamy and well-blended, making sure there are no lumps.
- Now, slowly whisk in the milk into the peanut butter mixture until it's fully incorporated, giving you a smooth and creamy batter.
- Take the wet ingredients and gently fold them into the dry ingredients. Stir just until combined; be careful not to overmix, or your cupcakes might turn out dense.
- Grease or line a standard 12-cup muffin tin with cupcake liners. Fill each cup about two-thirds full with the batter to allow space for rising.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare your frosting. In a bowl, combine all frosting ingredients and whisk until smooth and creamy.
- Spread the cream cheese frosting on top of each cooled cupcake. You can get creative and add a dollop of jelly on each for a fruity twist.
- Serve the cupcakes to your eager guests or enjoy them yourself. These Breakfast Cupcakes are best enjoyed fresh, but they can be stored for later!
Notes
- Storage: Keep your cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days.
- Freezing: After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1 to 2 hours. Transfer them to a freezer bag or container for storage up to 3 months.
- Reheating: When you’re ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or conventional oven until warmed through.
- Mini Muffins: Adjust cook time for mini muffins to 18 to 20 minutes or until a toothpick comes out clean.
- Frosting Variations: Experiment with different frostings like chocolate or fruit-flavored to switch things up!