Cornbread Cupcakes with Mashed Potatoes

Looking for a fun, comforting, and unique twist on classic Southern flavors? These Cornbread Cupcakes with Mashed Potatoes are savory mini bites that look like cupcakes but eat like a hearty side dish. The sweet, crumbly cornbread base is topped with creamy mashed potatoes that mimic frosting—perfect for family dinners, potlucks, or even holiday spreads.

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Why You’ll Love This Recipe
Mini Comfort Food – Each cupcake is a personal serving of deliciousness.
Kid-Approved – They look like cupcakes but deliver savory flavor.
Perfect for Parties – Great for buffets, gatherings, and make-ahead meals.
Flexible Flavors – Add in cheese, herbs, or protein for endless variations.
Freezer-Friendly – Bake a batch and reheat whenever you need a cozy side.

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 a slightly sweet touch)
1 cup buttermilk (or milk + 1 tsp lemon juice)
2 large eggs
¼ cup unsalted butter, melted
½ cup shredded cheddar cheese
½ cup corn kernels (fresh, canned, or frozen)
½ cup cooked and crumbled ground beef or chicken (optional)

For the Mashed Potato Topping:
3 large russet potatoes, peeled and cubed
3 tbsp unsalted butter
½ cup whole milk or cream (adjust for desired creaminess)
Salt and pepper to taste
¼ tsp garlic powder (optional)
¼ cup shredded cheddar cheese (for mixing or topping)
Fresh chives or green onions, for garnish

Tools You’ll Need
12-cup muffin tin
Paper cupcake liners or nonstick spray
Mixing bowls
Whisk
Potato masher or hand mixer
Piping bag or zip-top bag (for mashed potato “frosting”)

Step-by-Step Instructions

Step 1: Prepare the Mashed Potatoes

1. Bring a pot of salted water to a boil and add cubed potatoes.
2. Cook for 15–20 minutes, or until fork-tender.
3. Drain and return potatoes to the pot.
4. Add butter, milk, salt, pepper, and garlic powder (if using).
5. Mash until smooth and creamy.
6. Stir in shredded cheese if desired.
7. Let cool slightly and transfer to a piping bag or zip-top bag for topping.

Step 2: Preheat the Oven & Prep Muffin Tin

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners or spray with nonstick spray.

Step 3: Make the Cornbread Batter

1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
3. Pour the wet ingredients into the dry and stir until just combined—do not overmix.
4. Fold in shredded cheddar, corn kernels, and cooked beef or chicken if using.

Step 4: Bake the Cornbread Cupcakes

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

Step 5: Top with Mashed Potatoes

1. Once cupcakes are cool enough to handle, pipe or spoon mashed potatoes on top like frosting.
2. Sprinkle with extra cheese, chives, or green onions for garnish.
3. Optional: Pop them back in the oven at 375°F for 5–7 minutes to warm everything through and lightly brown the potato topping.

Tips for Perfect Cornbread Cupcakes
Don’t Overmix – Stir until just combined to keep the cornbread fluffy.
Use Leftover Potatoes – This is a great way to repurpose leftover mash.
Go Mini – Make mini versions for bite-sized appetizers or snacks.
Flavor It Up – Add jalapeños, smoked paprika, or green onions to the batter for extra flair.
Make It a Meal – Serve with a hearty chili or a crisp green salad.

Serving Suggestions
Southern Fried Chicken – These cupcakes make the perfect side.
Chili – Serve alongside a hot bowl of chili for a complete comfort meal.
Green Beans or Collard Greens – Adds a nutritious, savory balance.
Gravy Drizzle – A warm drizzle of brown gravy over the top takes it to the next level.

How to Store & Reheat

Storing:
Refrigerate: Store cupcakes (topped or untopped) in an airtight container for up to 4 days.
Freeze: Freeze the cornbread base separately for up to 2 months. Thaw and top when ready.

Reheating:
Oven: Reheat at 350°F for 10–12 minutes, covered with foil.
Microwave: Heat individual cupcakes on medium power for 30–45 seconds.

Frequently Asked Questions

1. Can I make this recipe vegetarian?
   Yes, just skip the meat or use plant-based crumbles instead.
2. Can I use boxed cornbread mix?
   Absolutely! It’s a great shortcut—just prepare as directed and fold in add-ins.
3. Can I make this ahead for parties?
   Yes. Bake and store the cupcakes, then add mashed potatoes before serving.
4. Can I pipe the mashed potatoes without a piping bag?
   Yes, use a zip-top bag with the corner snipped off for an easy DIY solution.

Final Thoughts
These Cornbread Cupcakes with Mashed Potatoes are a deliciously clever take on two comfort food favorites. Fun to make and even more fun to eat, they’re perfect for parties, family dinners, or even as a creative side dish during the holidays. With customizable ingredients and freezer-friendly prep, they’re a recipe you’ll want to return to again and again.

Try them once, and you’ll be hooked! Don’t forget to share your photos and leave a review below!

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

Nutritional Information (Per Serving):
Calories: 280 | Protein: 8g | Carbohydrates: 26g | Fat: 15g | Fiber: 2g | Sodium: 310mg

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