Savory Italian Cupcakes with Goat Cheese Frosting

Joni Hilton


This is an incredible side dish-- consider it a whimsical bread, but it's so different and hearty that you could also have it for breakfast or lunch. Easy to store in the fridge and grab one for a snack on the go, too.


★★★★★ 1 vote

10 Min
25 Min


  • 2 c
  • 1 Tbsp
  • 1 Tbsp
    dried, crushed rosemary
  • 1 Tbsp
    dried basil
  • 2 tsp
    baking powder
  • 1/2 c
  • 1/4 c
    bottled pesto sauce
  • 1/4 c
    cold butter, chopped
  • 1 large
  • 1/2 c
    shredded mozzarella cheese
  • 2 c
    chopped, cooked sausage
  • 1 c
    sliced olives
  • 1/2 c
    chopped sun dried tomatoes
  • 1 c
    crumbled goat cheese, at room temperature
  • 1 tsp
    dried basil
  • 2 Tbsp

How to Make Savory Italian Cupcakes with Goat Cheese Frosting


  1. 1. Preheat oven to 350 degrees. Line a muffin pan with liners. Mix the first five ingredients (flour through baking powder) in a bowl. With electric mixer, combine with 1/4 cup butter to form coarse crumbs. Stir in mozzarella cheese, sausage, olives, and tomatoes.
  2. 2. In a small bowl, combine milk, pesto, and egg, then add to crumb mixture all at once. Stir quickly with a fork to moisten. Spoon into prepared muffin cups. Bake 20-25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.
  3. 3. Make the "frosting.” Let the goat cheese crumbles come to room temperature. In a bowl, mix the goat cheese, basil, and cream until smooth consistency, adding more cream if too thick. Pipe or spread frosting over cooled cupcakes and top with a slice of sausage, tomato, or a basil sprig, if desired.

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About Savory Italian Cupcakes with Goat Cheese Frosting

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