I know, cupcakes and bacon sound like an unholy confection, but I’m of the philosophy that one can never have too much bacon. Fortunately, Southern Living shares similar life views.
For this recipe you will need:
1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cub melted butter
1/4 cup fined chopped herbs (I used dill, thyme, and chives)
2 green onions, chopped
1/2 tsp pepper
2 cups self-rising flour
6 oz. cream cheese, softened
Garnishes: assorted fresh herbs, cooked and crumbled bacon
Preheat the oven to 375 degrees. Mix the first 6 ingredients. Add flour and stir until blended (mixture will be thick). Spoon batter into lightly greased miniature muffin pans.
Bake for 26 to 28 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 (they’re just as delicious with or without). Garnish, if desired and enjoy!