Oct
17

Peanut Butter & Jelly Breakfast Cupcakes

A guest blog from Courtney Pendleton, a sorta-kinda-foodie

Before I begin, I must present some disclaimers. One, I am not really a foodie. Don’t get me wrong, I love and appreciate good food – and going out to eat – but making my own food? Err, not so much. After all that’s why I married a firefighter aka chef, right? (Isn’t my husband lucky?) Two, and you’ve heard this one before – I have no time to cook. I’m a full-time working mama to a busy 2-year-old, “single mom” when daddy is on duty, have an inherent need to be active/exercise, plan schedules, etc. I envy those of you who still find time to cook and actually enjoy it. Which gets us to my guest blog post. I’m stepping outside of my comfort zone to join my true foodie colleagues in a brief rant all about “healthy” PB&J cupcakes.

In my short time as a mommy, I’ve discovered that I’m pretty awesome and slightly creative when it comes to kid’s food. I absolutely LOVE finding fun things to make and make them better (or royally screw them up, but I digress). But since becoming a mommy, this is my thing. We have a horrible sweet tooth in the Pendleton household. We do balance it out by eating right a majority of the time. However I am trying hard not to pass this sweet tooth along to our daughter. Finding yummy things for her to eat, with a twist on the traditional staples (in a slightly better-for-you format) is the ultimate goal. That said, I’ve been having some fun with this particular recipe. Not only are these a great breakfast option, but they’re good for just about any occasion (and you can use the batter to make peanut butter pancakes too!). Unlike other like-recipes, they have the perfect amount of PB&J flavor. Not too sweet, not too bland – and you can feel less guilty about eating a few of them. Score!

If I didn’t turn you off from trying something from a sorta-kinda-foodie, check it out below. (Did I mention how easy the recipe is too? If I had all the ingredients in my cupboard, you’re sure to as well).

Cupcake Ingredients (makes 24 mini cupcakes)
1 1/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup peanut butter
1 large egg
2 tablespoons sugar
1 1/4 cup milk (low fat or whole)

Jelly Frosting Ingredients (makes about 2 cups)
1/2 cup whipped or regular cream cheese (softened)
1/4 cup jelly, jam or preserves (any flavor)

Cupcake Directions
Preheat oven to 350 degrees. Whisk the first 3 ingredients in a bowl. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated. Whisk the wet ingredients into the dry ingredients until just combined (don’t over beat the mixture). Grease or line mini muffin tins and fill 2/3 of the way up with the batter. Bake for 20 minutes or until a toothpick comes out clean. Cool. Spread the top of each cupcake with frosting (recipe below) and serve.

Jelly Frosting Directions
Place all ingredients in a bowl and whisk until thoroughly combined (you want the mixture to be smooth like frosting). Spread on cupcakes and serve.

Optional Modifications
Top with dollop of jelly or mini Nutter Butter cookie for added pizzazz
For more peanut butter flavor, use ½ cup peanut butter (you can also use almond, cashew, or sunflower butter)
For more jelly flavor, use ½ cup jelly, jam or preserves
This batter can also be used to make pancakes

Adapted from: Life and Home Blog on BabyCenter.com

Edited by trial and error: Courtney Pendleton, a sorta-kinda foodie
Taste-testers: Kevin and Madison Pendleton

Courtney Pendleton is a member of Fleishman-Hillard’s San Diego office.

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1 Comment so far ↓


  • Becky Gibson | Oct 18, 2011 at 12:33 pm

    im just curious have you tried making them with whole wheat flour?