These breakfast cupcakes are sure to be a hit in your house! Way less sugar than regular cupcakes and still a delicious and special treat!
All purpose flour | 1 1/4 Cup (20 tbs) | |
Sugar | 2 Tablespoon | |
Baking powder | 2 Teaspoon | |
Salt | 1/2 Teaspoon | |
Eggs | 1 Large | |
Peanut butter | 1/4 Cup (4 tbs) (or almond, cashew, or sunflower butter) | |
Milk | 1 1/4 Cup (20 tbs) (low fat or whole) | |
Cooking spray | 2 Dash | |
For frosting | ||
Preserves | 1/4 Cup (4 tbs) | |
Whipped cream | 1/2 Cup (8 tbs) |
GETTING READY
1. Preheat the oven at 350 degrees F. Grease the muffin tins with cooking spray and set aside.
MAKING
2. In a large bowl add in the flour, sugar, baking powder and salt. Whisk all the ingredients and set aside.
3. In a separate bowl, whisk the eggs and add in peanut butter and milk. Beat all the ingredients together.
4. Mix the flour mixture and milk mixture together. Don’t overbeat the mixture.
5. Fill the prepared muffin tins with 2/3 of the way up with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. For frosting – in a bowl add in the whipped cream and preserves. Beat well and set aside.
8. Take out the cupcakes from the oven and let it cool.
SERVING
9. Spread the top of each cupcake with frosting and serve.
Serving size
Calories 190Calories from Fat 77
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 230 mg9.58%
Total Carbohydrates 23 g7.7%
Dietary Fiber %
Sugars 8 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet