Olive, Pesto & Sundried Tomato Cupcakes

2 1/2 cups flour

1/2 teaspoon salt

1 Tablespoon baking powder

1 cup + 2 Tablespoons milk

2 eggs

1 Tablespoon butter melted

2 Tablespoons mom's butter cut into chunks

2 Tablespoons pesto

2 Tablespoons chopped olives

1 Tablespoons chopped sundried tomatoes

1/4 cup mozzerella

Combine, lumps are fine. Fill cupcake liners half full. Bake at 400 degrees 15 minutes.

"Frosting"

1 package cream cheese, softened (i used fat free, but it probably tastes better fat full)

1/4 cup chopped sundried tomatoes

1 tsp. Italian seasoning

salt and pepper to taste

stir together and spread on cupcakes!