CLOSE X

SHARE

RECIPES CALLING FOR GRANDMA'S
“SECRET INGREDIENT”

Cream of Wheat is the perfect ingredient for boosting the nutritional value of meals and snacks. Find easy recipes and ideas for healthier eating that taste delicious.

Use our share buttons to pass your favorite recipes along to friends and family!

THE CHEF'S TOP 5 RECIPES

  1. Blueberry-Cinnamon Muffins
  2. Breakfast Bake
  3. Chicken Parmesan
  4. Fudge Brownies
  5. Meatloaf

ALL RECIPES (44 of 127)

photo

CREAM OF WHEAT® Blueberry Cupcakes with Maple Frosting

This birthday cupcake takes traditional breakfast flavors to the next level!

  • 1-½ cups cream of wheat
  • 1-½ cups all-purpose flour
  • 2-½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-¾ cups unsalted butter, divided
  • 1-1/3 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract, divided
  • 1-¼ cups milk
  • 2 cups blueberries
  • 2 8 ounce packages cream cheese
  • 2 cups confectioners’ sugar
  • ½ cup maple syrup
  • Preheat oven to 350°F. Spray 2 12-cup muffin pans with Baker's Joy spray or line with cupcake liners. Combine Cream of Wheat, flour, baking powder, baking soda and salt; set aside. Beat ¾ cup butter in large bowl at medium speed with electric mixer until fluffy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla.
  • Alternately beat in Cream of Wheat mixture and milk, beginning and ending with Cream of Wheat mixture. Gently fold blueberries into batter.
  • Evenly fill prepared muffin cups with batter. Bake 22 to 24 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pans and cool completely.
  • To make frosting, beat cream cheese with remaining 1 cup butter until smooth. Beat in confectioners’ sugar, maple syrup and remaining 1 teaspoon vanilla and beat until light and fluffy.
  • Pipe or spread frosting onto cooled cupcakes.