Bacon Herb Cupcakes

I’m excited to make these savory cupcakes — they’d be a great Thanksgiving appetizer.  They just look so adorable!  And who doesn’t love bacon?  I’ll post an update once I make them to report back if they are as delicious as they look.

**Update: They were a success!  The cream cheese frosting is really the perfect creamy pairing to the crunchy bacon.  Even though they are called a “cupcake,” the taste is much more like that of a biscuit.  Totally delicious and so very, very easy to put together.

Bacon Herb Cupcakes with Cream Cheese Frosting, from Framed Cooks

• 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.