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!
Preheat oven to 350 F/ 176 degrees C. Line muffin tin with paper liners.
In a large bowl, mix all ingredients (wet ingredients and dry ingredients), except Greek yogurt, together.
Pour batter â…” full into muffin tin lined with paper muffin cups.
Bake for 20 minutes until golden brown and cake tester comes out clean. Cool in tin for 5 minutes, then continuing cooling on wire rack for 10 minutes.
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'.Â
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 pupcakesButter extract makes a great substitute for butter flavor in baking. You get the rich taste of the butter, without the fat and calories.🌡️Storing and FreezingThese can be stored in the refrigerator, in an airtight container, for up to 3 days.They can be frozen (without Greek yogurt topping) in a freezer bag or airtight container for up to 3 months. They freeze well and are great for a last-minute breakfast!Â