Cornbread Cupcakes with Mashed Potatoes

Looking for a savory twist on cupcakes that’s perfect for dinner or a creative side dish? These Cornbread Cupcakes with Mashed Potatoes are fun, flavorful, and totally comfort food-approved. Moist cornbread muffins are topped with creamy, piped mashed potatoes for a dinner-worthy “cupcake” that’s sure to wow kids and adults alike!

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Why You’ll Love This Recipe
Savory & Fun – A dinner twist on a sweet treat everyone loves.
Perfect for Parties – Great for holiday sides or appetizer trays.
Kid-Friendly – Tastes like comfort food, looks like dessert.
Customizable – Add cheese, bacon, or herbs to switch things up.
Make-Ahead Friendly – Bake the cupcakes and mash the potatoes ahead of time!

Ingredients You’ll Need

For the Cornbread Cupcakes:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp sugar (optional)
1 tbsp baking powder
½ tsp salt
1 cup milk
2 large eggs
¼ cup melted butter or vegetable oil
½ cup shredded cheddar cheese (optional)
½ cup corn kernels (optional)

For the Mashed Potato “Frosting”:
2 large russet or Yukon gold potatoes, peeled and cubed
2 tbsp butter
¼ cup sour cream or cream cheese
¼–½ cup milk (as needed for creamy consistency)
Salt and pepper to taste
Optional: ¼ cup shredded cheese, cooked crumbled bacon, or chives for garnish

Tools You’ll Need
Mixing bowls
Whisk and spatula
12-cup muffin tin
Cupcake liners or nonstick spray
Piping bag or zip-top bag (for mashed potatoes)
Pot for boiling potatoes
Potato masher or electric mixer

Step-by-Step Instructions

Step 1: Preheat Oven & Prep Pan
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with cupcake liners or grease well with cooking spray.

Step 2: Make the Cornbread Batter
In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, and salt.
In another bowl, whisk milk, eggs, and melted butter or oil.
Pour the wet ingredients into the dry and stir until just combined.
Fold in cheese and corn kernels if using.

Step 3: Bake the Cornbread Cupcakes
Divide the batter evenly among the muffin cups.
Bake for 15–18 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Mashed Potatoes
Boil the peeled, cubed potatoes in salted water until fork-tender (about 15–20 minutes).
Drain well, then mash with butter, sour cream (or cream cheese), and milk until smooth and creamy.
Season with salt and pepper to taste.
Let cool slightly before piping.

Step 5: Assemble the Cupcakes
Scoop mashed potatoes into a piping bag fitted with a large star tip (or use a zip-top bag with the corner snipped).
Pipe the mashed potatoes onto each cornbread cupcake like frosting.
Garnish with shredded cheese, bacon bits, or chives if desired.

Step 6: Serve & Enjoy
Serve warm or at room temperature as a fun dinner side, party appetizer, or creative weeknight main.
Perfect with chili, fried chicken, BBQ, or a hearty soup!

Tips for the Best Cornbread Cupcakes with Mashed Potatoes
Don’t Overmix – Stir batter just until combined for light, fluffy muffins.
Use Creamy Potatoes – Make sure your mashed potatoes are smooth enough to pipe.
Let Cupcakes Cool – Wait until cornbread is cool to prevent the “frosting” from melting.
Make Ahead – Bake and mash up to a day ahead, then pipe just before serving.
Mini Version – Use a mini muffin pan and pipe smaller swirls for bite-sized treats.

Serving Suggestions
Pair with roasted chicken, pulled beef, or meatloaf
Serve alongside a bowl of chili or stew
Add to a holiday dinner spread as a playful side
Top with gravy for a full comfort food experience
Pack in lunchboxes for a fun surprise

How to Store & Reheat

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

Freezing:
Freeze unfrosted cornbread muffins for up to 2 months.
Make mashed potatoes fresh for best piping results.

Reheating:
Oven: Warm at 325°F for 10–15 minutes.
Microwave: Heat individual cupcakes for 30–45 seconds.

Frequently Asked Questions

1. Can I use boxed cornbread mix?
   Yes! Prepare according to package directions and bake in a muffin tin.
2. Can I use instant mashed potatoes?
   Yes, if you need a shortcut—just make sure they’re thick and creamy for piping.
3. Can I make these gluten-free?
   Use a gluten-free flour blend in place of all-purpose flour.
4. What if I don’t have a piping bag?
   Use a zip-top bag with a snipped corner or just spoon the potatoes on top.
5. Are these meant to be sweet or savory?
   Totally up to you! Omit the sugar for fully savory or keep a little for balance.

Final Thoughts

Cornbread Cupcakes with Mashed Potatoes are a creative, crave-worthy way to serve classic comfort food in a fun new form. With their golden crusts, creamy potato swirls, and endless topping options, these savory “cupcakes” are sure to steal the show at your next dinner or party.

Give them a try and let me know how you topped yours! Don’t forget to share your savory cupcake creations online.

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

Nutritional Information (Per Cupcake, with potatoes):
Calories: 240 | Protein: 6g | Carbohydrates: 27g | Fat: 11g | Fiber: 2g | Sodium: 280mg

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