📋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

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)

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Instructions

Preheat oven to 350 degrees 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, strawberries and maple syrup, together.
2 cup whole wheat flour, ½ cup cook and serve butterscotch puddding dry mix, ½ teaspoon baking soda, 2 teaspoon baking powder, 2 tablespoon brown sugar, ½ teaspoon ground ginger, 1 teaspoon cinnamon, 1 large egg, 1 ⅔ cups milk, 2 tablespoon canola oil, ½ teaspoon butter flavor/extract
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.
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'.
2 cups Strawberry Greek yogurt (non-fat)
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)
15 whole fresh strawberries, 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!

Expert Recipe Tips:

Use room-temperature ingredients for a smoother batter. Cold milk or eggs can cause the batter to thicken unevenly, which affects the rise and texture.

Rest the batter for 5 minutes before filling the muffin cups. This allows the whole wheat flour to hydrate and the leavening to activate, giving you fluffier cupcake-style pancakes.

Fill each muffin cup evenly for consistent baking. Using a cookie scoop or measuring scoop helps ensure every cupcake bakes at the same rate and rises uniformly.

Rotate the muffin pan halfway through baking. This prevents uneven browning, especially if your oven has hot spots.

Let the cupcakes cool completely before topping. Warm cupcakes will melt or thin the Greek yogurt swirl, so cooling ensures the topping stays defined.

For extra strawberry flavor, add finely chopped strawberries to the topping. Mixing a small amount into the Greek yogurt gives a fresh burst of flavor without altering the cupcake texture.

Warm the maple syrup slightly before serving. A lightly warmed drizzle blends more smoothly with the cool Greek yogurt topping.

Use a light-colored muffin pan to avoid over-browning. Dark pans absorb more heat, which can lead to overly brown edges.

If making minis, reduce bake time to 10–12 minutes. Mini pancake cupcakes bake much faster—keep an eye on them to prevent drying out.

For meal prep, freeze without liners. Removing the paper liners before freezing prevents sticking and makes thawing quicker and cleaner.

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