Cornbread Cupcakes with Mashed Potatoes

Take comfort food to the next level with these Cornbread Cupcakes with Mashed Potatoes—a savory twist on cupcakes that are as fun to eat as they are delicious. These mini bites feature fluffy cornbread as the base and are topped with creamy mashed potatoes piped like frosting. Perfect as a side dish for holidays, BBQs, potlucks, or just a cozy family dinner, they combine two favorites into one crowd-pleasing recipe.

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Why You’ll Love This Recipe
Fun & Creative – A playful presentation that looks like dessert but tastes like dinner.
Two Classics in One – Sweet-savory cornbread meets buttery mashed potatoes.
Great for Entertaining – Serve them as a side or passable appetizer.
Easy to Make – Simple ingredients and minimal prep.
Make-Ahead Friendly – Prep both components ahead and assemble before serving.

Ingredients You’ll Need

For the Cornbread Cupcakes:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp sugar (optional for light sweetness)
2 large eggs
1 cup buttermilk (or milk + 1 tsp lemon juice)
¼ cup unsalted butter, melted
½ cup corn kernels (fresh, frozen, or canned and drained)
½ cup shredded cheddar cheese
½ cup cooked ground chicken or beef (optional, for savory depth)

For the Mashed Potatoes:
3 large russet potatoes, peeled and cubed
3 tbsp unsalted butter
½ cup whole milk or cream (adjust to desired consistency)
Salt and black pepper to taste
¼ tsp garlic powder (optional for flavor)
¼ cup shredded cheddar (optional for cheesy mashed potatoes)

For Garnish (Optional):
Chopped chives or parsley
Cracked black pepper
Extra shredded cheese

Tools You’ll Need
12-cup muffin tin
Paper cupcake liners or nonstick spray
Mixing bowls
Whisk and spatula
Potato masher or hand mixer
Piping bag or zip-top bag for topping

Step-by-Step Instructions

Step 1: Make the Mashed Potatoes

1. Boil peeled, cubed potatoes in salted water for 15–20 minutes, until fork-tender.
2. Drain and return to pot.
3. Add butter, milk, salt, pepper, and garlic powder. Mash until smooth and creamy.
4. Stir in shredded cheese if using.
5. Set aside to cool slightly, then transfer to a piping bag or zip-top bag with the corner snipped off.

Step 2: Preheat Oven & Prep Muffin Tin

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with paper liners or grease well.

Step 3: Make the Cornbread Batter

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, whisk eggs, buttermilk, and melted butter.
3. Pour wet ingredients into dry ingredients and mix until just combined.
4. Fold in corn, cheese, and ground meat if using.

Step 4: Bake the Cornbread Cupcakes

1. Divide batter evenly into the prepared muffin tin (fill each about ¾ full).
2. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in the pan for 5 minutes, then transfer to a wire rack.

Step 5: Top with Mashed Potatoes

1. Once cupcakes are warm but not hot, pipe mashed potatoes on top like frosting.
2. Garnish with chives, cracked pepper, or extra cheese if desired.

Tips for Perfect Cornbread Cupcakes
Use Buttermilk – It gives the cupcakes a tender crumb and slight tang.
Don’t Overmix – Stir until just combined to keep the cornbread light.
Cool Slightly Before Topping – Hot cupcakes can melt the mashed potato “frosting.”
Get Creative – Add jalapeños, green onions, or bacon bits for variety.
Make Mini Versions – Use a mini muffin tin for party-ready bites.

Serving Suggestions
BBQ Ribs or Grilled Chicken – A perfect pairing for a backyard feast.
Chili – Serve alongside or even spoon chili on top for a bold twist.
Greens or Slaw – Add a fresh, acidic contrast to the rich cupcakes.
Hot Sauce Drizzle – Kick it up a notch with a few drops on top.

How to Store & Reheat

Refrigerate:
Store assembled cupcakes in an airtight container for up to 3 days.

Freeze:
Freeze the cornbread cupcakes and mashed potatoes separately. Assemble fresh when ready.

Reheating:
Oven: Warm at 325°F for 10–12 minutes. Pipe fresh mashed potatoes after heating for best results.
Microwave: Reheat individual cupcakes on medium power for 30–45 seconds.

Frequently Asked Questions

1. Can I use boxed cornbread mix?
   Absolutely! Just prepare according to box instructions and proceed with the recipe.
2. Can I use instant mashed potatoes?
   Yes, but homemade will have the best flavor and texture.
3. Can I make them ahead of time?
   Yes. Bake cupcakes and make potatoes ahead, then assemble and reheat before serving.
4. Are they gluten-free?
   Use gluten-free flour and baking powder, and ensure other ingredients are certified gluten-free.

Final Thoughts
These Cornbread Cupcakes with Mashed Potatoes are a fun and flavorful way to serve two classic comfort foods in one bite-sized package. Whether you’re adding flair to your dinner table or looking for something new for potluck season, this recipe is sure to stand out—and satisfy. Serve them once, and you’ll be coming back for seconds!

Try them out and tag your creations—these savory cupcakes are sure to be a hit!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 270 | Protein: 7g | Carbohydrates: 28g | Fat: 14g | Fiber: 2g | Sodium: 310mg

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