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Recipes » appetizer » Mini Bacon Herb Cupcakes with Cream Cheese Frosting

Mini Bacon Herb Cupcakes with Cream Cheese Frosting

By Kate Morgan Jackson

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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!!

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Mini Bacon Herb Cupcakes with Cream Cheese Frosting


★★★★★ 5 from 1 reviews
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 cupcakes 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American
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Ingredients

  • 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

Instructions

  1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.)
  2. Spoon batter into lightly greased miniature muffin pans, filling completely full.
  3. Bake at 375° for 20 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes).
  4. Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.
1 frosted cupcake1340.8 g185.4 mg9.9 g5.5 g0.1 g9 g0.4 g2.6 g27.8 mg

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Kate Morgan Jackson

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!as seen in logos

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Published on October 20, 2011

Last Post:
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Comments

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  1. Joanne says

    October 21, 2011 at 12:51 am

    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!

    Reply
  2. Mindy says

    October 21, 2011 at 2:18 am

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

    Reply
  3. PoetessWug says

    October 21, 2011 at 11:24 am

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

    Reply
  4. FOODalogue says

    October 22, 2011 at 12:03 pm

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

    Reply
  5. Deb says

    October 23, 2011 at 12:21 am

    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!

    Reply
  6. FramedCooks says

    October 23, 2011 at 4:30 pm

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

    Reply
  7. grace says

    October 25, 2011 at 8:35 am

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

    Reply
  8. FramedCooks says

    October 29, 2011 at 3:43 pm

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

    Reply
  9. Amy Rene says

    November 4, 2011 at 2:20 pm

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

    Reply
  10. FramedCooks says

    November 8, 2011 at 2:14 am

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

    Reply
  11. Kmclevel says

    November 15, 2011 at 4:56 am

    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…

    Reply
  12. FramedCooks says

    November 21, 2011 at 1:04 pm

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

    Reply
  13. Ingrid says

    May 28, 2014 at 8:10 am

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

    Thanks!

    Reply
    • Kate says

      May 28, 2014 at 8:13 am

      Thanks! I got about 24 mini cupcakes out of my batch. :)

      Reply
  14. Lori Eisner says

    February 19, 2019 at 10:01 pm

    They look wonderful!! Are they good hot or cold?

    ★★★★★

    Reply
    • Kate says

      February 22, 2019 at 9:11 am

      Thanks Lori! They are great both warm and at room temperature. Hope you love them as much as we do!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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