• 200 grams (1.6 cups) flour
  • 2 large eggs
  • 100 milliliters (3.4 fl oz) buttermilk (2.5%)
  • 95 milliliters (1/3 cup + 1 tbsp) vegetable oil (sunflower)
  • 15 milliliters (1 tbsp) olive oil
  • 4 grams (1 tsp) baking soda
  • 6 grams (1.2 tsp) baking powder
  • pinch of salt
  • Italian herbs mix to taste
  • 120 grams (4.2 oz) salmon (baked and peeled)
  • 90 grams (3.2 oz) semi-hard cheese (oltermanni-like)
  • 15 grams (0.5 oz) hard cheese (parmesan-like)
  • 4 onion feathers (green onion tops)
  • 400 grams (14.1 oz) cream cheese
  • 100 milliliters (3.4 fl oz) heavy cream (33%)
  • 20 grams (0.7 oz) red caviar for decoration


  • Muffin Molds

    Silicone or metal, these will shape your delectable treats perfectly. Tip: silicone molds make removal easier and prevent sticking.

  • Fine Grater

    Essential for achieving the perfect texture for your cheeses. Tip: chill the cheese slightly before grating for less mess.

  • Mixer

    A stand or hand mixer will help you whip up the batter and the creamy topping effortlessly. Tip: Start at a low speed to avoid splattering dry ingredients.

  • Parchment or Foil

    Used for baking the salmon to lock in moisture. Tip: parchment provides an easier clean-up compared to foil.

  • Curly Nozzle

    The key to that impressive creamy topping. Tip: Practice piping on a plate first to get the hang of it.


Step 1

1. Before starting, make sure all the ingredients are at room temperature. This ensures better mixing and a more even texture. Tip: Leave the ingredients out for about 30 minutes before beginning.

Step 2

2. Preheat your oven to 200°C (392°F). Rinse the salmon and bake it in parchment or foil for 15-20 minutes. Let it cool, then remove any bones and chop it into medium-sized pieces. Tip: Baking in parchment helps retain moisture.

Step 3

3. Grate both the semi-hard cheese and the hard cheese on a fine grater. Finely chop the green onion feathers. Tip: Freeze the cheese for 10 minutes for easier grating.

Step 4

4. In a separate bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt, and Italian herbs mix.

Step 5

5. In the mixer bowl, pour in the eggs, buttermilk, sunflower and olive oils. Whisk until well combined.

Step 6

6. Gradually add the mixed dry ingredients to the wet mixture and whisk again until smooth. Then, gently fold in the chopped salmon, grated cheeses, and chopped green onions. The dough should be dense. Tip: Do not overmix the batter to prevent tough cupcakes.

Step 7

7. Preheat the oven to 170°C (338°F) on the convection mode.

Step 8

8. Fill the muffin molds 2/3 full with the batter. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool completely. Tip: Rotate the tray halfway through baking for even cooking.

Step 9

9. For the cream cheese topping, whip the cream cheese with the heavy cream, salt, and any desired spices at maximum speed until it forms stiff peaks.

Step 10

10. Transfer the whipped mixture into a piping bag with a curly nozzle and pipe a generous cap onto each cupcake. Finally, decorate with a spoonful of red caviar. Bon Appetit!


Imagine setting the table for a refined gathering, and there in the center are these golden beauties: savory cupcakes, crowned with a luscious swirl of cream and a jewel-like garnish of red caviar. They not only catch the eye but their flavor takes the spotlight too. You could serve these with a crisp, chilled glass of white wine to accentuate the salmon's delicate taste. Don't hesitate to mix up your serving platter with some fresh greens or a zesty side salad. The combination of textures and flavors will take your hors d'oeuvre game to new heights. Offering them as a starter for your dinner party? They'd pair wonderfully with a light, herb-infused soup to balance the richness of the cupcakes.


For those looking to cater to all dietary preferences, we've got you covered! To make these cupcakes gluten-free, simply substitute the all-purpose flour with a gluten-free blend. For a vegan twist, replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg), swap the buttermilk with a plant-based milk mixed with a bit of lemon juice, and use vegan cheeses to maintain that delightful creaminess. Trust us, they're just as scrumptious!


  • Why did my cupcakes turn out too dense?

    Ensure you're not overmixing the batter and that your baking powder/soda are fresh. Overmixing can lead to dense texture.

  • Can I use any type of salmon?

    Yes, you can use fresh or canned salmon, but be sure to bake and drain it properly to avoid excess moisture.

  • My cheese isn't melting evenly, what should I do?

    Ensure it is finely grated and evenly distributed in the batter. Using room temperature cheese can also help.

  • Can I make these cupcakes ahead of time?

    Absolutely! Make them a day prior and store them in an airtight container. Add the topping just before serving.

  • Can I freeze these cupcakes?

    Yes, they freeze well. Just cool them completely before freezing and thaw at room temperature before serving. Add the creamy topping fresh.

  • How can I prevent the red caviar from sliding off?

    Ensure the creamy topping is well chilled and firm when you pipe it onto the cupcakes, so it holds the caviar in place.

Nutrition facts

Salmon snack cupcakes
Recipe Yield:12 cupcakes
Calories:Per serving (one cupcake) approximately
Calories (Min - Max):220 - 250
Total Fat:18g
Saturated Fat:7g
Total Carbohydrate:10g
Total Sugars:2g