Birthday Recipe Ideas: Breakfast Cupcakes for Kids

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Mar. 19, 2013

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)



1. Preheat the oven at 350 degrees F. Grease the muffin tins with cooking spray and set aside.


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.


9. Spread the top of each cupcake with frosting and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 190Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 4 g20%

Trans Fat 0 g


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