Description
If you’re looking for a fun, savory twist on classic comfort food, these Cornbread Cupcakes with Mashed Potatoes are a must-try! Tender, slightly sweet cornbread cupcakes are topped with creamy mashed potatoes, making them the perfect appetizer, side dish, or even a playful main course.
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Ingredients
For the Cornbread Cupcakes:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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¼ cup granulated sugar
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1 tbsp baking powder
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½ tsp salt
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1 cup milk
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2 large eggs
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⅓ cup vegetable oil or melted butter
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½ cup shredded cheddar cheese (optional for extra flavor)
For the Mashed Potato Topping:
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2 cups mashed potatoes (freshly made or leftover)
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¼ cup sour cream
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2 tbsp butter
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¼ cup milk (more as needed)
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Salt and pepper to taste
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½ cup shredded cheese (optional for mixing into the potatoes)
Optional Garnish:
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Chopped chives or green onions
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Crumbled cooked bacon
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Extra cheese sprinkle
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 375°F (190°C).
Grease or line a standard muffin tin with paper liners.
Step 2: Make the Cornbread Batter
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, eggs, and oil or melted butter.
Pour the wet ingredients into the dry and stir just until combined.
Fold in shredded cheddar cheese if using.
Step 3: Bake the Cupcakes
Spoon the batter evenly into the prepared muffin tin, filling each about two-thirds full.
Bake for 15-18 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Let the cupcakes cool slightly in the pan, then transfer to a wire rack to cool completely.
Step 4: Prepare the Mashed Potatoes
In a bowl, mix the mashed potatoes with sour cream, butter, and milk until creamy and smooth.
Season with salt and pepper to taste.
If you want, stir in extra shredded cheese for even more flavor.
Step 5: Top the Cornbread Cupcakes
Once the cupcakes have cooled, spoon or pipe the mashed potatoes on top of each one like frosting.
Use a piping bag with a large tip for a classic “frosted” cupcake look, or simply spoon and swirl with a spatula.
Step 6: Garnish and Serve
Top with chopped chives, crumbled bacon, or extra cheese if desired.
Serve immediately while the mashed potatoes are still warm!
Notes
Don’t Overmix – Stir just until the batter comes together to keep the cupcakes tender.
Warm Potatoes – It’s easier to pipe or spread the mashed potatoes when they are warm and creamy.
Customize – Add jalapeños, corn kernels, or green onions to the cornbread batter for extra flavor.
Make Ahead – Bake the cupcakes and prepare the mashed potatoes ahead of time, then assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Cuisine: American