Mini Pepperjack Savory Cups with Creamy Pesto Swirl

Savory Cupcakes was my challenge. Now at first, I envisioned giant swirls of savory frosting on top of fluffy cupcakes. But after a while, this “savory cupcakes” thing started to entice me – and even inspire me! I hope this recipe inspires you as well. Try my Mini Pepperjack Savory Cups with Creamy Pesto Swirl..

To me, a cupcake is all about bringing fluffy bread or a cake bottom together with creamy flavorful frosting on top. So that’s what I did. Traditional “cupcake” – no. But close enough. I did an Italian-infused creation featuring one of my favorite raw vegan cheese varieties: cashew cheese. I adore making a faux ricotta cheese using soaked cashews – so I knew that adding some pesto flavors to the cashews would be a hit.

The end result it a savory mini pepperjack cheese “cupcake” with a creamy green pesto “frosting” swirl on top. Garnished with fresh basil and diced tomato. Lemon, garlic, spice and a hint of sweet – this savory cupcake is a party-approved success.

  • Savory Cups Appetizer 1 of 5

    Perfect for a lovely long platter presentation.

  • The Components 2 of 5

    Pesto Cashew Cream Frosting, Cheesy Pepperjack Cups and fresh basil and tomato garnish.

  • Pepperjack 3 of 5

    The pepperjack crisps up in the oven. Crispy bits.

  • Swirled Pesto 4 of 5

    The swirled pesto has bold flavors of lemon and garlic and even some avocado for extra creaminess.

  • Cheese Cups 5 of 5

    These pepperjack cheese cups are even delicious on their own.

Mini or not. I made these little cups mini. But I did make a few full-sized cupcakes that worked well too. However, since the “cake” part of the cup is quite crisp and hearty – I find it works as a “mini” perfectly. One bite wonder. Cute savory cup, perfect as an appetizer.

Plus these little bites are vegan – the frosting is even raw. I used Daiya cheese – but any cheese will work.

Part One: Mini Pepperjack Savory Cups
about 24 mini muffins

1 ball plain pizza dough
1/2 cup pepperjack cheese – I used Daiya
olive oil for brushing

Part Two: Creamy Pesto Frosting
makes 2 1/2 cups

3/4 cup soaked cashews – drained
2 Tbsp water water
1 cup fresh basil
1/2 avocado
1/2 cup lemon juice
2-3 Tbsp olive oil
1 cup walnuts (add more to thicken as needed)
8 small cloves raw garlic
1/4 tsp pepper
1 Tbsp maple syrup
salt to taste
optional: 1/2 jalapeno or 1 tsp red pepper flakes for spice.

garnish: finely diced tomato and fresh basil leaves


1. Heat oven to 400 degrees.
2. Place small balls of dough in each tiny muffin cup. Brush balls with olive oil and sprinkle a pinch of cheese on top of each.
3. Bake at 400 for 15 minutes or until golden brown on the edges.
4. For Creamy Pesto Frosting, add all ingredients to a blender or food processor. Blend until smooth. Salt to taste – and add more lemon juice to thin further or more walnuts to thicken. You can add in a half a jalapeno – or spices like cayenne or red pepper flakes as desired.
5. Chill frosting until ready to use. Then use frosting tip to swirl on top.
6. Garnish with fresh basil leaves and fresh diced tomato.

Article Posted 7 years Ago

Videos You May Like