It’s no secret I love to bake cupcakes. My family and friends always request I make cupcakes and bring enough to eat right away (and to save some for later) for pretty much all celebrations. The two most requested cupcakes from my family and friends are my strawberry cupcakes and blueberry lemon cupcakes. While I love to make sweet cupcakes with tons of frosting, I also love to make and eat savory cupcakes. Over the weekend, I made a batch of rosemary and cheddar cupcakes to bring along for breakfast throughout the week. Savory cupcakes are so scrumptious, I can’t believe they’re not as popular as sweet cupcakes. I made these savory cupcakes over the weekend using some leftover rosemary I had in my refrigerator. I had used rosemary to make Thanksgiving dinner a couple weeks ago and forgot about the leftover herbs until I saw them sitting in the corner of the refrigerator over the weekend. I decided to use up the herbs by mixing them in with cheddar into cupcakes. The cupcakes turned out so delicious, I just had to share the recipe. These cupcakes are perfect for those run-out-the-door breakfast moments. Mondays tend to be those days for me. I just pop a savory cupcake into my lunch bag with a mid-morning snack (usually a Larabar), and my lunch for the day, and I’m all set to go. For lunch today, I packed a variation of my lemon Cacio e Pepe pasta. Preparing my breakfast ahead of time for the rest of the week makes me so happy. It allows me to free up time in the evenings to do some light writing, reading, and television watching. Savory cupcakes can also be served throughout the day with a light salad. I just need a refreshing blackberry lemonade on the side and I’m all set.
Rosemary and Cheddar Cupcakes
· 1½ cups all-purpose flour
· 1½ teaspoons baking powder
· ¼ teaspoon kosher salt
· ¼ teaspoon freshly cracked black pepper
· 4 ounces sharp cheddar cheese, shredded
· 1 sprig rosemary leaves, roughly chopped
· ½ cup (1 stick) unsalted butter, room temperature
· 1 teaspoon sugar
· 1 large egg, room temperature
· 1 cup whole milk, room temperature
Directions:
1) Preheat oven to 350°F. Line a muffin tin with 9 cupcake liners. Set aside.
2) In a large bowl, combine the flour, baking powder, salt, black pepper, cheese, and rosemary. Set aside.
3) In another large bowl, combine the butter, sugar, and egg. Fold in the flour mixture slowly. Mix in the milk until all ingredients are combined and a batter is formed.
4) Distribute the batter evenly into the lined muffin tin.
5) Bake the cupcakes in the center rack of the oven for 20-25 minutes.
Takeaways: These savory cupcakes can also be made in a bread loaf form. You can serve the cupcakes on their own or with a side of herb butter.