savory italian cupcakes with goat cheese frosting

★★★★★ 1 Review
JoniHilton avatar
By Joni Hilton
from Rocklin, CA

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 Review
serves 12
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For savory italian cupcakes with goat cheese frosting

  • 2 c
    flour
  • 1 Tbsp
    sugar
  • 1 Tbsp
    dried, crushed rosemary
  • 1 Tbsp
    dried basil
  • 2 tsp
    baking powder
  • 1/2 c
    milk
  • 1/4 c
    bottled pesto sauce
  • 1/4 c
    cold butter, chopped
  • 1 lg
    egg
  • 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
    cream
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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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