Easy Savory Cupcakes Recipe: Transform Leftover Veggies into 20 Tasty Bites

This straightforward savory cupcakes recipe delivers delicious results, perfect for using up leftover vegetables. Customize flavors to suit your taste—it makes about 20 cupcakes or one hearty savory cake, serving as a fantastic alternative to bread.

Savory Cupcakes or Savory Cake

Prefer a savory cake? Use a 24 cm springform pan instead. For these photos, I prepared both cupcakes and a cake—the cake was easier to capture during rolling and filling. Don't be surprised by the varying images.

These savory cupcakes shine as appetizers, snacks, or party treats. Swap out boring sandwiches for these—serve hot or cold, your choice.

Surprised by savory cupcakes? If sweets come to mind first, try my chicken puffs recipe next: savory profiteroles perfect for high tea or parties, not your typical sweet ones.

Supplies

• 2 bowls
• Cupcake molds
• Fork
• Grater
• Rolling pin
• Glass

Print Recipe: Simple Savory Cupcakes
Preparation: 40 min
Baking/cooking time: 20 min
Total time: 1 hour
Dish: Snack
Servings: 20
Author: Anja

Ingredients

Dough for savory cupcakes

• 300 grams flour
• 150 grams butter
• 1 egg
• 3 tablespoons cold water
• 1 pinch salt

For the filling

• 400 grams soup vegetables
• 3 eggs
• 100 ml milk
• 100 grams grated cheese
• Salt (to taste)
• Pepper (to taste)
• Paprika powder (to taste)

Preparation

1. Use one bowl for the dough. Add flour, cubed butter, pinch of salt, 1 egg, and start with 2 tablespoons cold water.

2. Mix by hand or with a dough hook. If too dry, add 1 more tablespoon cold water. Aim for pliable, cookie-dough-like texture.

3. Wrap dough in foil and chill for 30 minutes—it firms up for easier rolling. Skip if your kitchen isn't too warm.

4. Meanwhile, prepare the filling.

Filling

1. For frozen soup vegetables, rinse under cold water in a colander.

2. Whisk eggs with milk; season with salt, pepper, and paprika (experiment freely).

3. Stir in grated cheese.

Assembling and baking savory cupcakes

1. Roll out chilled dough with a rolling pin.

2. Cut circles with a glass larger than your cupcake molds for raised edges.

3. Fit dough into molds; prick bottoms with a fork.

4. Add over 1 tablespoon soup vegetables per mold.

5. Top with 2 tablespoons egg-cheese mixture. Stir gently for even distribution.

6. Bake in preheated 200°C oven: 20-25 minutes for cupcakes until golden; about 45 minutes for a cake.

Notes

This filling is a versatile base—add bacon, leftovers, or seasonal veggies. That's the joy of savory cupcakes or cake: endless customization.

Savory or sweet cupcakes—which wins for you? Share if you try this easy recipe!