📋Strawberry Gingerbread Pancake Cupcakes Recipe

Pancake cupcake with Greek yogurt and strawberry topping, on loosened muffin liner wrapper, with other cupcake pancakes around it

5 from 1 vote

📋Strawberry Gingerbread Pancake Cupcakes Recipe

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

Keyword cupcake, gingerbread, pancake, strawberry

Special Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings pupcakes

Calories 163kcal

Author Terri Gilson

Ingredients

2 cup whole wheat flour
½ cup cook and serve butterscotch puddding dry mix About ½ a 170 g package* do NOT use instant pudding - it will not work
½ teaspoon baking soda
2 teaspoon baking powder
2 tablespoon brown sugar
½ teaspoon ground ginger
1 teaspoon cinnamon
1 large egg beaten
1 ⅔ cups milk
2 tablespoon canola oil
½ teaspoon 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)

US Customary - Metric

Instructions

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 ⅔ 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'.
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

Butter 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 Freezing

These 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!

Nutrition