Looking for more free recipes?

Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.

Curried Turkey & Bacon Cupcakes

  • Author: Cristina Curp
  • Prep Time: 35
  • Cook Time: 25
  • Total Time: 60
  • Yield: 12 cupcakes 1x
  • Category: entree
  • Method: bake
  • Cuisine: Savory


Savory Meat Cupcakes!



  • 1lb ground dark meat turkey
  • 2 slices bacon, I use Penderson’s Natural Farms
  • 2 tsp AIP curry mix: turmeric, ginger, cinnamon, onion, garlic)
  • 1/2 tsp pink Himalayan salt
  • 1/4 cup coconut milk yogurt or coconut cream
  • 2 medium Okinawa sweet potatoes
  • 5 garlic cloves
  • 1 tbsp bacon fat
  • 2 tbsp coconut cream
  • 1 tsp beef gelatin
  • 1/2 tsp salt
  • 7 asparagus spears


  1. Bring a pot of water to boil & preheat the oven to 375F
  2. Peel potatoes & garlic cloves. Add potatoes & garlic to the boiling water, let them boil until tender.
  3. It will take about 30 minutes, in that time prep the rest of the dish.
  4. Mince bacon. In a large bowl mix together turkey, seasoning, coconut yogurt, salt & bacon.
  5. Grease a muffin tin, just 6-7 molds. Distribute turkey mix evenly in the 6 or 7 cups, fill them up to the top. Bake for 20 minutes, or until internal temperature reads 165F
  6. At this time also put asparagus in the oven on a skillet with a little oil.
  7. Remove turkey & asparagus from oven.
  8. When potatoes are tender, drain all the water. Add potatoes, garlic cloves, bacon fat, coconut cream & salt to the bowl of a stand mixer. Whip with a paddle attachment until smooth.
  9. Carefully remove meat from molds, use a spatula to make them budge, if necessary.
  10. To decorate them, fill a piping sleeve, fitted with the large star tip with mashed potatoes.
  11. In a circular motion, while applying equal pressure to the piping bag, “frost” your meat cakes.
  12. Garnish with asparagus tips!


  • Serving Size: 1 cupcake
  • Calories: 105
  • Fat: 5g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 9g