BLUEBERRY BREAKFAST CUPCAKES

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10 min Prep
25 min Total
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12 Servings

Cupcakes for breakfast?! Yes, please! No butter, oil or refined sugar needed to make these hearty whole wheat cupcakes that are bursting with blueberries and topped with a dreamy, creamy 3-ingredient frosting.


Ingredient List
    Cupcakes:
  • Small check mark in a circle icon2 cups Gold Medal™ whole wheat flour
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon cinnamon
  • Small check mark in a circle icon1/4 teaspoon kosher salt
  • Small check mark in a circle icon2 large eggs, lightly beaten
  • Small check mark in a circle icon1 cup milk
  • Small check mark in a circle icon1/2 cup pure maple syrup
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon 1-1/2 cups fresh or frozen blueberries
    Maple Cream Cheese Frosting:
  • Small check mark in a circle icon1 (8 ounce) package cream cheese, softened (I use 1/3 less fat cream cheese)
  • Small check mark in a circle icon3 tablespoons plain or vanilla-flavored Greek yogurt
  • Small check mark in a circle icon2 tablespoons pure maple syrup
Preparation
  1. Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners and spray with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the flour mixture and add the eggs, milk, maple syrup and vanilla. Whisk until mixture is thick and well combined. Gently fold in the blueberries with a spatula or wooden spoon.
  3. Divide mixture evenly among prepared cupcake liners, filling each one about 2/3 full. Bake for 13-15 minutes or until a toothpick inserted in the center of the cupcakes comes out with a few crumbs on it. Let cupcakes cool in pan for 10 minutes before transferring to a wire rack to cool completely.
  4. To make the frosting, beat the cream cheese, Greek yogurt and maple syrup with a hand mixer (or in the bowl of an electric mixer fitted with the whisk attachment) on medium speed until smooth and spreadable, scraping the sides of the bowl as needed.
  5. Once cupcakes are cool, frost each cupcake with the maple cream cheese frosting.
Tips
  • Store in the refrigerator.