Strawberry Gingerbread Pupcakes: Healthy Cupcakes for Breakfast!

If you are looking for fun and healthy breakfast ideas for kids, this Strawberry Gingerbread Pupcake  (cupcake pancake hybrid) recipe takes a boring old pancake and morphs it into a delicious and healthy breakfast cupcake which is by far, way more FUN! Even better, it’s easy and quick to make. 

Although I love these pupcakes, I created this recipe with kids in mind. It’s hard to come up with fun breakfast ideas for kids that are also healthy. I’m happy to report it was a success!

Healthy Cupcakes for Breakfast!

And if you are in need of a healthy breakfast on the go, something you can send in the lunch box to school with the kids (or take yourself), then this cupcake for breakfast (aka pancake cupcake recipe) is for you. You can pack the yogurt and syrup separately or just skip it all together (it’s great with or without)!

Butter extract makes a great substitute for butter flavor in baking. You get the rich taste of the butter, without the fat and calories:

 

Pancake Cupcakes!

You can also make these into mini pancake cupcakes! Make 12 regular sized pupcakes, then use the remaining batter to make 6 minis or make up to 40 minis. Either way, they are fun and delicious:

Added bonus: they freeze well.

Happy baking and eating!

And if you are looking for more healthy on-the-go breakfast ideas that are also kid-friendly, give my Healthy Mediterranean Breakfast Burritos a try! Or search breakfast in the search box or in recipes menu.

Print

Strawberry Gingerbread Pupcakes

Healthy Cupcakes for breakfast! This breakfast gingerbread pupcake is a kid-friendly pancake cupcake hybrid recipe with strawberry Greek yogurt topping that is both healthy and fun!

Course Breakfast, brunch

Cuisine North American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 15 pupcakes

Calories 163kcal

Author Terri Gilson

Ingredients

• 2 cup whole wheat flour
• ½  170 g box cook and serve butterscotch pudding
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 tbsp brown sugar
• 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• 1 large egg beaten
• 1 2/3 cups milk
• 2 tbsp canola oil
• ½ tsp butter flavor/extract

Garnish:

• 2 cups Strawberry Greek yogurt (non-fat) 500 g (about a container)
• 15 whole fresh strawberries
• low sugar maple syrup (optional)

Instructions

• Preheat oven to 350 F.
• Mix all ingredient (except greek yogurt ) together.
• Pour batter 2/3 full into muffin tin lined with paper cups.
• Bake for 20 minutes.Cool.
• Fit pastry bag  with 1M tip and fill  to ½ full with greek yogurt. ***See video in notes, if you're not sure how to pipe with a 1M tip. And use the 2nd technique - the 'rose swirl'. 
• Pipe greek yogurt onto pupcakes . (if you don't have a pastry bag, cut a hold in the end of  zip lock and swirl it on)

Garnish:

• Garnish with strawberry and serve with low sugar maple syrup (optional)

Notes

NOTE: If you're not sure how to pipe the topping on to the pupcake, check out this video: How to frost a cupcake with a 1M tip  * Use the second one (the rose swirl). Keep in mind that the Greek yogurt is runnier than the icing, so it won't be as firm of a swirl (compared to using icing). 

NOTE: You can make 12 regular sized pupcakes, then use the remaining batter to make mini pupcakes. Or it makes approximately 40 mini pupcakes.

Nutrition Facts

Strawberry Gingerbread Pupcakes

Amount Per Serving (1 pupcake)

Calories 163 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 13mg4%

Sodium 69mg3%

Potassium 416mg12%

Carbohydrates 29g10%

Fiber 4g17%

Sugar 13g14%

Protein 6g12%

Vitamin A 85IU2%

Vitamin C 84.6mg103%

Calcium 94mg9%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1pupcake | Calories: 163kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Cholesterol: 13mg | Sodium: 69mg | Potassium: 416mg | Fiber: 4g | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 84.6mg | Calcium: 94mg | Iron: 1.3mg

This post is part of Creative Kids Tasty Tuesday’s  link up!