Kiwi blackberry breakfast cupcakes

5 servings
15 min
20 min
Very Easy


Number of serving: 5
2 ripe kiwifruit

2 cups milk

1/2 cups applesauce

2 cups oatmeal, run through a food processor for about 10 seconds

1/4 cups Joseph's Grainery Soft White Wheat, cracked in a blender for about 30 seconds

2 cups Joseph's Grainery Soft White Whole Wheat Pastry Flour

1 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

5 teaspoons baking powder

2 1/2 cups blackberries

For the frosting:

4 ounces cream cheese, softened

1/2 stick unsalted butter, softened

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract


  • Preheat your oven to 400 degrees. Prepare a muffin tin with liners or cooking spray. Prepare the kiwifruit by cutting off both ends and peeling the rest.
  • Place the peeled kiwifruit in the bowl of your mixer and add the milk. On a medium-high speed, let the mixer do it's thing for 3 to 4 minutes to completely mash the kiwifruit.
  • Then add the eggs, applesauce, oatmeal and cracked wheat. Let this mixture stand for 15 minutes until it is completely moist.
  • Slowly add the dry ingredients. Let this mixture stand for an additional 10 minutes. Fold in the blackberries.
  • Spoon the batter into the prepared muffin tin and bake for about 20 minutes. Remove from the oven when a toothpick comes out of the center of the cupcake clean, let stand to cool before icing.
  • For the frosting:
    Combine the cream cheese and butter in a medium bowl and beat with a mixer until light and fluffy, about 3 minutes. Slowly add the confectioners sugar and milk. Beat until smooth, then add the vanilla extract.
  • Ice the cupcakes and garnish with a blackberry and a half slice of kiwifruit.


Kiwi Blackberry Breakfast Cupcakes, photo 1
Kiwi Blackberry Breakfast Cupcakes, photo 2


Rate this recipe:
Generate another secure code = 

Related recipes