Description
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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Ingredients
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
Instructions
Step 1: Make the Mashed Potatoes
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Boil peeled, cubed potatoes in salted water for 15–20 minutes, until fork-tender.
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Drain and return to pot.
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Add butter, milk, salt, pepper, and garlic powder. Mash until smooth and creamy.
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Stir in shredded cheese if using.
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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
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Preheat your oven to 375°F (190°C).
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Line a muffin tin with paper liners or grease well.
Step 3: Make the Cornbread Batter
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In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
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In another bowl, whisk eggs, buttermilk, and melted butter.
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Pour wet ingredients into dry ingredients and mix until just combined.
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Fold in corn, cheese, and ground meat if using.
Step 4: Bake the Cornbread Cupcakes
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Divide batter evenly into the prepared muffin tin (fill each about ¾ full).
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Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
Step 5: Top with Mashed Potatoes
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Once cupcakes are warm but not hot, pipe mashed potatoes on top like frosting.
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Garnish with chives, cracked pepper, or extra cheese if desired.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: American