Description
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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Ingredients
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
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!
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: American