Best Savory Italian Cupcakes With Goat Cheese Frosting Recipes

Dorothy's Applesauce Cupcake with Cinnamon Goat Cheese Frosting image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 40 cupcakes

Number Of Ingredients 22

1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 large Granny Smith apples, julienned
2 cups granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup canola oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon salt
3 cups no-sugar-added applesauce
2 teaspoons vanilla bean paste
2 cups (4 sticks) unsalted butter, softened
4 to 5 ounces unpasteurized goat cheese
4 cups confectioners' sugar, sifted
2 teaspoons vanilla bean paste
1/2 teaspoon cinnamon

Steps:

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes).
For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside.
For the applesauce cake batter: Cream together the granulated sugar, butter and oil in a large bowl. Beat in the eggs one at a time. Add the flour, baking soda, cinnamon, nutmeg and salt and beat until well mixed. Add the applesauce and vanilla and mix well.
Fill the liners one-third full with the applesauce cake batter. Add some of the apple filling on top, and then add additional applesauce cake batter to cover the apple filling; the liners should be two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
For the frosting: In a large bowl with an electric mixer, cream together the butter and goat cheese until light and smooth. Add the confectioners' sugar 1 cup at a time and mix until fully incorporated. Add the vanilla bean paste and cinnamon and beat on high until light and fluffy.
Using a piping bag, pipe the frosting onto the cupcakes.

Savory Italian Cupcakes with Goat Cheese Frosting image

Provided by Joni Hilton

Time 35m

Number Of Ingredients 16

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 large 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

Steps:

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.