Breakfast Cupcakes Recipe

I gotta picky-eater… I gotta picky-eater… 

I gotta picky-eater hey! hey! hey! hey!

This seems to be a regular chant in our house, kudos to Little Rascals for giving me the tune to belt it out to. But seriously, a show of cyber hands, who deals with a picky eater on a daily basis? *waiting… waiting… waiting* Can I get AMEM! I believe we should get double the gifts on mother’s day for this one, tis not an easy task to deal with a picky child my friends, not an easy task. 

I too am one of the chosen ones; one of the mama’s who taps into her con-artist side, hiding vegetables anyway I see possible. The one who gets to beg and plead to live outside the apple sauce, frozen raspberries, kraft dinner, grilled cheese, chicken strips and fries lifestyle they have been living. I should have seen it coming, I was a pain myself when it came to my palette. Pretzels and Ice Cream were my food of choice when the family hit up Bonanza {who remember’s that Buffet Restaurant from the 80’s}. I was a chicken strips and fries sorta kid. I drove my mama insane, I’m sure of it. But hey! I turned out okay…. *awkward pause*

Let’s just leave that at that… enough said.
I know you all wanna know about these Breakfast Cupcakes, who’s kid wouldn’t be game for cupcakes in the morning? I know Sofia Marie was game from the moment I pulled them out of the fridge, already begging “cup-cup?”, in a confused yet excited sorta tone. The kid was in heaven, gobbling up every last bite, finger licking and all. With a Pancake batter base and a Cream Cheese Icing, it’s a win win for babe including a victory for mama. 

WEELICIOUS Breakfast Cupcakes Makes 20 mini cupcakes
(recipe from weelicious cookbook)


1 1/4 cup Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 cup Peanut Butter {almond, cashew or sunflower butter also works}
1 large Egg
2 tbsp Sugar
1 1/4 cup Milk
1/2 cup Cream Cheese | whipped or regular; room temperature
1/4 cup Jam


1. Preheat oven 350 F. Grease a mini muffin pan or better yet use silicon muffin liners, and set aside.

2. In a medium bowl, mix together Flour, Baking Soda, and Salt.

3. In a separate bowl, mix together the Nut Butter, Egg, and Sugar until combined, then whisk in the Milk until incorporated.  

4. Whisk the dry ingredients into the wet ingredients until just combined – make sure to make over-mix

5. Fill the muffin tin two thirds of the way up with the batter and bake for 20 minutes, or until a toothpick comes out clean.  Cool and spread the top of each cupcake with Frosting. 

* Interested in picking up your own weelicious cookbook? You can on,, and chapters. Or of course pop into your local Book Store, I don’t doubt they carry it. If they don’t, inquire and ask if they can bring it in. 

** I was compensated with a copy of the weelicious cookbook, however all opinions are my own. I love what weelicious is all about, helping make a mamas life easier when cooking for her family. I would not post a recipe that was not a success with my own picky eater, that’s just not what I am about. 


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