Description
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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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 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
Instructions
Step 1: Prepare the Mashed Potatoes
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Bring a pot of salted water to a boil and add cubed potatoes.
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Cook for 15–20 minutes, or until fork-tender.
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Drain and return potatoes to the pot.
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Add butter, milk, salt, pepper, and garlic powder (if using).
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Mash until smooth and creamy.
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Stir in shredded cheese if desired.
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Let cool slightly and transfer to a piping bag or zip-top bag for topping.
Step 2: Preheat the Oven & Prep Muffin Tin
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Preheat oven to 375°F (190°C).
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Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
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 a separate bowl, whisk together buttermilk, eggs, and melted butter.
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Pour the wet ingredients into the dry and stir until just combined—do not overmix.
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Fold in shredded cheddar, corn kernels, and cooked beef or chicken if using.
Step 4: Bake the Cornbread Cupcakes
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Divide the batter evenly into the prepared muffin tin (fill 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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Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
Step 5: Top with Mashed Potatoes
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Once cupcakes are cool enough to handle, pipe or spoon mashed potatoes on top like frosting.
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Sprinkle with extra cheese, chives, or green onions for garnish.
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Optional: Pop them back in the oven at 375°F for 5–7 minutes to warm everything through and lightly brown the potato topping.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: American