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Three feta cupcakes topped with cream cheese and a basil leaf Tried & Tested

Feta cheese and herb cupcakes

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2.384 stars based on 13 ratings

These are so quick and easy to make and delicious for lunch or to serve with soup.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cakes

  • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
  • 3tsp 3tsp Baking powder
  • 3 3 Egg(s) (free range)
  • 100ml 3½ fl oz Olive oil
  • 100ml 3½ fl oz Milk
  • 200g 7⅛ oz Feta cheese crumbled
  • 100g 3½ oz Gruyère cheese
  • 4tbsp 4tbsp Parsley fresh, finely chopped
  • 10 10 Basil leaves finely chopped
  • Black pepper ground

For the topping

  • 150g 5⅜ oz Cream cheese full fat
  • 10 10 Basil leaves plus extra for decoration
  • 2 2 Garlic clove(s) grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Set the oven to 180°C (fan 160°C, gas mark 4) Line a cupcake tin with paper cake cases.

  2. Classic mode Step 2

    Place the flour and baking powder in a mixing bowl.

    Ingredients for this step

    • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
    • 3tsp 3tsp Baking powder
  3. Classic mode Step 3

    In another bowl mix the eggs, oil, and milk together.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 100ml 3½ fl oz Olive oil
    • 100ml 3½ fl oz Milk
  4. Classic mode Step 4

    Crumble the feta cheese finely into the flour and stir in the herbs and Gruyère cheese. Season with a little black pepper. Stir in the milk and egg mixture until evenly mixed but don’t worry if it is a little lumpy.

    Ingredients for this step

    • 200g 7⅛ oz Feta cheese crumbled
    • 4tbsp 4tbsp Parsley fresh, finely chopped
    • 10 10 Basil leaves plus extra for decoration
    • Black pepper ground
    • 100g 3½ oz Gruyère cheese
  5. Classic mode Step 5

    Divide the mixture between the cake cases and bake for 25 minutes until golden brown and just firm to the touch.

  6. Classic mode Step 6

    Allow to cool completely. They will keep for 2 days in a cake tin.

  7. Classic mode Step 7

    To top- place the cream cheese, basil leaves and garlic in a food processor and blend until smooth. Season to taste and spread on the cakes. Decorate with baby basil leaves.

    Ingredients for this step

    • 150g 5⅜ oz Cream cheese full fat
    • 10 10 Basil leaves plus extra for decoration
    • 2 2 Garlic clove(s) grated