Mini Bacon Herb Cupcakes with Cream Cheese Frosting

There’s a few things you need to know right up front about this recipe.  First of all, those cupcakes are about all of one inch tall.  When I was done with the pictures I realized that I should have put something next of them for scale, but since I didn’t you’ll just have to take my word for it.  You make them in min-muffin pans, which means they are bite-sized little morsels.  This is a dangerous, dangerous thing.

The second thing you need to know is that they are pretty much the best little appetizer I’ve ever made.  The cupcake is a light little dough that has crumbled bacon and chopped herbs and scallions mixed in.  You can use whatever herbs take your fancy…I went with thyme, parsley and a little sage.
The third thing you need to know is that the frosting is made with cream cheese.  I got all elegant and piped it on with my handy pastry bag, but you could spread it on with a knife and it would be just as delicious.  Garnish the frosting with a little bit of herb, or a little bit of bacon.  (Guess which ones went faster in my house?)

The final thing is that they took about 15 minutes to put together, not counting the agonizing time I had to wait for them to bake and then cool.  I have ZERO patience when it comes to waiting for bacon anything to be done.

That’s enough from me on this one.  Go make ‘em!!

Mini Bacon Herb Cupcakes with Cream Cheese Frosting

Mini Bacon Herb Cupcakes with Cream Cheese Frosting


1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup melted butter
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 ounces cream cheese, softened (the whipped variety works really well)
Garnishes: assorted fresh herbs, cooked and crumbled bacon


1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
2. Bake at 375° for 20 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.

Recipe adapted slightly from My Recipes


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  1. These are so cute! And I know they'd be a HUGE hit with my family who will even eat VEGETABLES so long as they are covered in bacon!

  2. Seriously? YUM! Clearly these will be coming out of my kitchen in the near future.

  3. PoetessWug says:

    Oooooo! O_O I'm scared to make them!!!…Dangerous!!

  4. FOODalogue says:

    They look terrific and I'm sure they were a tasty mouthful. Really fun for a party or brunch item.

  5. Just scrumptious! I will be making these for a Halloween party next week. And yes, I will bring a cake plate to showcase their appeal.
    I can see them towering above the casseroles and other savory dishes, only to vanish!

  6. FramedCooks says:

    I think this may be the appetizer recipe that gets me through the holiday season! Halloween, Thanksgiving, Christmas, New Years…I'm ready!

  7. cute and delicious idea, kate! i usually prefer my cupcakes LOADED with sugar, but this is a refreshing change of pace. :)

  8. FramedCooks says:

    Grace, me too! But I'll always make an exception for bacon. :)

  9. making this for Thanksgiving I've decided. I may have to make a test batch, though.

  10. FramedCooks says:

    A test batch is DEFINITELY a good idea. Maybe two, just in case. :)

  11. Of my many starred recipes you have posted, I finally made something! I have gotten major approval to bring these to my fiancés family Thanksgiving! They are fantastic! So savory and creamy and wonderful! Think I may add some cheddar next time…

  12. FramedCooks says:

    Cheddar!! I'm trying that too – yum!!!

  13. Yum! These look amazing! By the way, how many mini cupcakes does this recipe yield?


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