Berry-Stuffed Breakfast Cupcakes

Cupcakes for breakfast? Sounds like a nutritional sin.

These aren’t. I promise.

Whole wheat, yogurt, and natural sugars make these little cakes exceptional. The vanilla flavored yogurt really gives this recipe a smooth vanilla flavor, similar to a dessert cupcake. But you can make them more “breakfast-y” by topping with my favorite banana butter recipe or try this berry-licious jam approach I tried using my mom’s homemade strawberry preserves:









Chocolate-Covered Katie’s version appears below, but before that I’ll post my single-serving version. Follow the same instructions using these measurements:

Single-Serving Recipe Ingredients

1/5 cup ww flour

a small pinch of baking powder, salt, baking soda, and vanilla

1/5 regular egg

2 T vanilla plain yogurt

1.5 t almond milk

1 t coconut oil

Berries and filling of your choice.








Aren’t they just too cute? To make that adorable filling hole, let cupcakes cool completely then carve out a hole–gently–with a sharp paring knife. A scoop might also work if your cupcake is soft enough (and these were pretty soft and fluffy!).

Chocolate-Covered Katie’s Ingredients 

(makes 9-10 cupcakes)

  • 1 cup spelt flour, or white flour, or Arrowhead Mills gf mix (145g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ener g powder, or 1 flax or chia egg (see: how to make “eggs”)
  • 4 tbsp xylitol or sugar (54g)
  • 2 Nunatural stevia packets (or 2 extra tbsp sugar)
  • 1 tbsp pure vanilla extract
  • 1 cup plain or vanilla yogurt of choice (Silk or SoDelicious both work) (230g)
  • 1/4 cup milk of choice (subtract 3 tbsp if using the flax or chia egg) (60g)
  • 3 tbsp coconut or veg oil (can omit, but the cupcakes will be a bit gummy) (36g)
  • fresh blueberries and sliced strawberries (or jam)
  • cream topping of choice (such as Soyatoo or the “homemade cool whip” recipe linked under the first photo of this post)


Preheat oven to 350 F, and grease muffin tins. Combine all dry ingredients (except berries) in a bowl, and mix very well. In a separate bowl, combine all wet ingredients (except cream) and stir. Pour wet into dry, and mix until just combined (don’t overmix). Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins. Cut out holes with a knife, and stuff fresh berries (or jam) into the holes. Then you can either squish the tops back on or discard them (by way of your mouth!). Just before serving, top with the cream and more fresh berries.

View Nutritional Info

12 thoughts on “Berry-Stuffed Breakfast Cupcakes

  1. Pingback: Mixed Berry & White Chocolate Chip Muffins | A HEALTHY LIFE FOR ME

  2. Pingback: Mini Cheesecake Bites | Collegiate Culinaire

  3. Pingback: Ice Cream Whoopie Pies | Collegiate Culinaire

  4. Pingback: Chewy Chocolate Coconut Cookies | Collegiate Culinaire

  5. Pingback: Strawberries-n-Cream Cupcake | Collegiate Culinaire

  6. Pingback: Little Vanilla Cupcakes | Collegiate Culinaire

  7. Pingback: Pumpkin-Pie Stuffed Chocolate Cookies | Collegiate Culinaire

  8. Pingback: Chocolate Cupcake for One | Collegiate Culinaire

  9. Pingback: Berrylicious Trifle | Collegiate Culinaire

  10. Pingback: Blueberry Baked Oatmeal | Collegiate Culinaire

  11. Pingback: Orange Dream Cupcake | Collegiate Culinaire

  12. Pingback: Cake Cups + Filling Ideas | Collegiate Culinaire

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s