Name: Cornbread Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup cornmeal.; 1 cup all-purpose flour.; 1/4 cup granulated sugar.; 1 tbsp baking powder.; 1/2 tsp salt.; 1 cup milk.; 1/4 cup vegetable oil.; 1 large egg.; 2 cups peeled and diced potatoes.; 1/4 cup milk.; 2 tbsp butter.; Salt and pepper to taste.; Chopped chives (optional).; Crumbled bacon (optional).

Cornbread Cupcakes with Mashed Potatoes are a unique and delicious way to enjoy two classic comfort foods in one bite. These savory cupcakes feature a light and fluffy cornbread base, baked to perfection, and topped with creamy mashed potatoes. The combination of textures and flavors is both satisfying and surprising, making these cupcakes a great choice for an appetizer, side dish, or even a fun addition to your dinner table. Optional garnishes like chopped chives and crumbled bacon add an extra layer of flavor, making these cupcakes not only tasty but also visually appealing.

Cornbread Cupcakes with Mashed Potatoes are a creative and savory twist on traditional cupcakes. Instead of a sweet treat, these cupcakes combine the hearty flavors of cornbread and mashed potatoes for a satisfying dish that’s perfect for any meal. The cornbread base is made with a simple batter of cornmeal, flour, and sugar, creating a light and fluffy texture that pairs beautifully with the rich, creamy mashed potatoes. These cupcakes are easy to make and can be customized with your favorite garnishes, making them a versatile and crowd-pleasing option.

INGREDIENTS

Cornmeal: 1 cup, gives the cornbread its classic flavor and texture.
All-purpose flour: 1 cup, helps to balance the cornmeal and gives the cupcakes structure.
Granulated sugar: 1/4 cup, adds a touch of sweetness to the cornbread.
Baking powder: 1 tbsp, helps the cupcakes rise and become fluffy.
Salt: 1/2 tsp, enhances the overall flavor of the cupcakes.
Milk: 1 cup, adds moisture to the batter, making the cornbread tender.
Vegetable oil: 1/4 cup, keeps the cupcakes moist and tender.
Large egg: 1, helps bind the ingredients together and adds richness.
Peeled and diced potatoes: 2 cups, form the base of the mashed potatoes.
Milk: 1/4 cup, helps to create smooth and creamy mashed potatoes.
Butter: 2 tbsp, adds richness and flavor to the mashed potatoes.
Salt and pepper: to taste, used to season the mashed potatoes.
Chopped chives (optional): adds a fresh, oniony flavor and a pop of color to the cupcakes.
Crumbled bacon (optional): adds a savory, smoky flavor to the cupcakes.

INSTRUCTIONS

Step 1:: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
Step 2:: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Step 3:: In another bowl, whisk together milk, vegetable oil, and egg.
Step 4:: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 5:: Divide the batter evenly among the muffin cups.
Step 6:: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Step 7:: Let cool completely on a wire rack.
Step 8:: Boil the diced potatoes in salted water until tender, about 15 minutes.
Step 9:: Drain and return potatoes to the pot. Add milk and butter. Mash until smooth.
Step 10:: Season with salt and pepper to taste.
Step 11:: Once cornbread cupcakes are cool, pipe or spoon mashed potatoes onto each cupcake.
Step 12:: Garnish with chopped chives and crumbled bacon if desired.

Serving and Storage Tips

These cupcakes are best served warm, right after assembling. If you need to make them ahead, store the cornbread cupcakes and mashed potatoes separately and assemble them just before serving.
To store leftovers, place the assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Helpful Notes

For a richer flavor, you can add a little extra butter or cream to the mashed potatoes.
If you want to add some extra flavor to the cornbread, consider mixing in some shredded cheese, chopped jalapeños, or corn kernels.
If you don’t have a piping bag, you can use a plastic sandwich bag with the corner snipped off to pipe the mashed potatoes onto the cupcakes.

Tips from Well-Known Chefs

Chef Alton Brown suggests using Yukon Gold potatoes for the mashed potatoes because of their buttery flavor and smooth texture.
Chef Ina Garten recommends adding a pinch of nutmeg to the mashed potatoes for a subtle depth of flavor.
Chef Bobby Flay advises brushing the tops of the cornbread cupcakes with melted butter right after they come out of the oven to keep them extra moist and flavorful.

Why Cornbread Cupcakes with Mashed Potatoes are a Fun Twist on Comfort Food

These Cornbread Cupcakes with Mashed Potatoes are the perfect way to bring a fun twist to your favorite comfort foods. The combination of fluffy cornbread and creamy mashed potatoes is both comforting and satisfying, making these cupcakes a great choice for any occasion. They’re easy to make, customizable, and sure to be a hit with both kids and adults alike. Whether you’re serving them as an appetizer, side dish, or even a main course, these cupcakes are a delicious and inventive way to enjoy two classic dishes in one bite.

Customizing Your Cornbread Cupcakes

One of the best things about these Cornbread Cupcakes with Mashed Potatoes is how easily they can be customized to suit your tastes. You can experiment with different flavors by adding ingredients like cheese, herbs, or spices to the cornbread batter, or by using different types of potatoes for the mashed potato topping. If you’re feeling adventurous, you can even try adding a filling to the cupcakes, such as pulled pork or chili, for a more substantial dish. No matter how you make them, these cupcakes are sure to be a hit at your next meal.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can make these cupcakes gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Be sure to check that all other ingredients are also gluten-free.

What type of potatoes should I use for the mashed potatoes?

Yukon Gold or Russet potatoes work well for mashed potatoes because of their creamy texture and rich flavor. You can also use a combination of the two for a balanced flavor and texture.

Can I freeze the cupcakes?

Yes, you can freeze the cornbread cupcakes without the mashed potatoes. Allow them to cool completely, then wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. When you’re ready to serve, thaw the cupcakes at room temperature and top with freshly made mashed potatoes.

How do I keep the mashed potatoes from sliding off the cupcakes?

To help the mashed potatoes stay in place, make sure they are not too runny. You can also pipe a small dollop of potatoes onto the cupcake and then add a larger swirl on top to create a stable base.

Can I add other toppings to these cupcakes?

Absolutely! Feel free to get creative with toppings like shredded cheese, crispy fried onions, or even a drizzle of gravy. The possibilities are endless, and you can customize these cupcakes to suit your tastes and the occasion.

Summary

These Cornbread Cupcakes with Mashed Potatoes are a delightful combination of savory flavors and textures. The fluffy cornbread base is topped with creamy mashed potatoes, making these cupcakes both fun and comforting. Perfect as a unique appetizer or side dish, they’re sure to be a hit at any meal. Add garnishes like chopped chives and crumbled bacon for an extra touch of flavor and presentation. Whether you’re looking to impress guests or just try something new, these cornbread cupcakes are a must-try.