Mix all ingredient (except greek yogurt ) together.
Pour batter ⅔ 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 with strawberry and serve with low sugar maple syrup (optional)
*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.My Amazon Recommendations (affiliate links) Butter extract makes a great substitute for butter flavor in baking. You get the rich taste of the butter, without the fat and calories (affiliate link):
📋Strawberry Gingerbread Pancake Cupcakes Recipe
Amount Per Serving (1 pupcake)
Calories 163Calories from Fat 27
% Daily Value*
Vitamin A 85IU2%
Vitamin C 84.6mg103%
* Percent Daily Values are based on a 2000 calorie diet.