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50Total Time
25Prep Time
25Bake Time

Bacon & Cheese Cupcakes

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About the bake

These cute little savoury muffins are fantastic served for brunch or will brighten up your summer picnic.

50Total Time
25Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line a cupcake tray with 12 paper cupcake cases.

  2. Step 2:

    Snip the bacon into pieces and fry until crispy then leave to cool. Keep aside a couple of pieces for your cupcake topping.

  3. Step 3:

    Place the flour, salt, mustard powder, cheddar and bacon in a mixing bowl.

  4. Step 4:

    In a jug beat together the oil, buttermilk or yogurt, milk and egg then beat into the flour mixture until well mixed. Don't worry if the mixture appears a bit lumpy.

  5. Step 5:

    Divide the mixture between the paper cupcake cases and bake for 20-25 mins until golden and just firm to the touch. Allow to cool.

  6. Step 6:

    To decorate, mix the cream cheese with most of the grated cheddar and pipe on top of the cakes. Finish with a piece of crisp bacon on top. Store in the fridge for up to 2 days


  • For the muffins

    • 75g Streaky bacon rasher(s) (snipped)
    • 275g Allinson's Self Raising Flour
    • 1pinch Salt
    • 0.5 tsp Mustard powder (english)
    • 100g Cheddar cheese (grated)
    • 6 tbsp Sunflower oil
    • 150ml Buttermilk (or natural yoghurt)
    • 125ml Milk (whole)
    • 1 Egg(s) (free range)
  • For the topping

    • 175g Cream cheese
    • 100g Cheddar cheese (grated)

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