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!!Print
- 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
- 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.
- 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.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!