Sweet & Savory Cornbread Cupcakes with Mashed Potatoes Recipe

Southern cornbread cupcakes with mashed potatoes might sound like a quirky culinary adventure waiting to happen.

Comfort meets creativity in this unexpected dish that blends classic Southern flavors.

Soft, crumbly cornbread becomes a delightful vessel for creamy, whipped potatoes.

Each bite promises a harmonious dance of textures and tastes that will surprise you.

Subtle hints of butter and herbs weave through the recipe, creating a memorable experience.

Imagine serving these at a casual gathering where conversations flow as smoothly as the potato-topped cornbread.

You’ll want to bookmark this recipe for your next relaxed meal with loved ones.

Why Cornbread Cupcakes With Mashed Potatoes Delight

• Whip Up Unique Comfort Food: This recipe transforms classic cornbread and mashed potatoes into a playful, innovative cupcake that surprises and delights with its unexpected combination of flavors and textures.
• Master Surprisingly Simple Cooking: Despite looking impressive, these cornbread cupcakes are beginner-friendly, requiring basic baking and cooking skills that even novice home cooks can confidently execute.
• Create Crowd-Pleasing Party Starter: Perfect for potlucks, game day gatherings, or casual dinner parties, these cupcakes serve as a conversation-starting appetizer that bridges traditional comfort food with creative presentation.
• Customize with Easy Variations: Easily personalize by adding different toppings like crispy bacon, fresh herbs, or cheese, making this recipe adaptable to individual tastes and dietary preferences.

Ingredients Checklist For Cornbread Potato Cupcakes

• Cornmeal: A classic Southern ingredient that provides a golden color and rich corn flavor.
• Flour: Helps bind the cupcake ingredients and creates a tender texture.
• Sugar: Adds sweetness to balance the savory cornbread.
• Baking Powder: Ensures the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cornbread cupcakes.

• Milk: Adds moisture and helps create a soft cupcake texture.
• Vegetable Oil: Keeps the cornbread cupcakes moist and tender.
• Egg: Provides structure and helps bind the ingredients together.

• Potatoes, Milk, Butter: Create a creamy and smooth potato topping for the cornbread cupcakes.
• Salt, Pepper: Season the mashed potatoes to enhance their flavor.

• Chives, Bacon: Add extra flavor and visual appeal to the finished cupcakes.

How To Bake Cornbread Cupcakes With Mashed Potatoes

Step 1: Prepare Oven and Muffin Tin

Heat the oven to 400F (200C).

Line a muffin tin with paper liners, ensuring they’re evenly spaced and ready for the batter.

Step 2: Create Dry Mixture

• Cornmeal
• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Whisk these ingredients together until they’re well blended.

Step 3: Blend Wet Components

• Whole milk
• Vegetable oil
• Large egg

Mix until the wet ingredients are completely incorporated.

Step 4: Form Cornbread Batter

Pour the wet mixture into the dry ingredients.

Stir gently until just combined.

Avoid overmixing to keep the cupcakes tender and light.

Step 5: Fill Muffin Cups

Carefully distribute the batter among the prepared muffin liners.

Fill each cup about two-thirds full for perfect rising.

Step 6: Bake Cupcakes

Place the muffin tin in the preheated oven.

Bake for 15-18 minutes, checking doneness by inserting a toothpick into the center.

If it comes out clean, the cupcakes are ready.

Step 7: Cool Cornbread Cupcakes

Transfer the muffin tin to a wire rack.

Allow cupcakes to cool completely, which helps them set and makes topping easier.

Step 8: Prepare Potato Base

Place diced potatoes in a pot of salted water.

Bring to a boil and cook until potatoes are fork-tender, approximately 15 minutes.

Step 9: Create Creamy Mashed Potatoes

Drain the potatoes and return them to the pot.

• Whole milk
• Unsalted butter

Mash thoroughly until smooth and creamy, eliminating any lumps.

Step 10: Enhance Potato Flavor

Taste the mashed potatoes and season with salt and black pepper.

Adjust seasoning to your preference.

Step 11: Top Cupcakes

Once cornbread cupcakes have cooled, carefully pipe or spoon mashed potatoes onto each cupcake, creating an elegant and delicious topping.

Step 12: Add Final Touches

For extra flavor and visual appeal, sprinkle chopped chives and crumbled bacon over the potato-topped cupcakes.

Pro Tips For Fluffy Cornbread Cupcakes Every Time

• Stir batter gently to keep cornbread cupcakes tender and light, stopping when ingredients are just combined.
• Use a potato masher or ricer for smooth, lump-free mashed potatoes with creamy consistency.
• Experiment with adding shredded cheese, jalapeños, or herbs to cornbread batter for extra taste dimensions.
• Check doneness early and remove from oven immediately when toothpick comes out clean to avoid dry results.
• Let cornbread cupcakes cool completely before adding mashed potato topping to prevent soggy texture.

Tasty Variations For Cornbread And Potato Cupcakes

• Gluten-Free Cornbread Cupcakes: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly version.
• Vegan Potato Topping: Substitute dairy milk and butter with coconut milk and vegan butter for plant-based mashed potato topping.
• Spicy Southwest Variation: Mix diced jalapeños and shredded cheddar cheese into cornbread batter for a zesty southwestern flavor profile.
• Herb-Infused Mashed Potatoes: Add roasted garlic, fresh rosemary, and thyme to the mashed potatoes for an aromatic and sophisticated taste.

Serving Ideas For Cornbread Cupcakes At Meals

• Southern Picnic Plate: Serve these cupcakes on a rustic wooden board with pickled vegetables and extra crispy bacon bits for a classic southern-style presentation.
• Comfort Food Combo: Pair the cornbread cupcakes with a hearty chili or creamy tomato soup, creating a satisfying and warming meal that feels like a warm hug.
• Brunch Centerpiece: Arrange these cupcakes on a tiered serving platter alongside scrambled eggs and fresh fruit for a unique and eye-catching brunch spread that will impress guests.
• Potluck Favorite: Pack these portable treats in a portable container for easy transport to family gatherings, ensuring they stay fresh and delicious during travel.

Storage Advice For Cornbread Cupcakes And Mash

• Store cornbread cupcakes with mashed potatoes in an airtight container in the refrigerator for up to 3 days, keeping them covered to prevent drying out.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, separating layers with parchment paper.
• Warm refrigerated cupcakes on a microwave-safe plate for 20-30 seconds, checking to prevent overheating and maintaining potato texture.
• Preheat oven to 350F, place cupcakes on a baking sheet, cover loosely with foil, and warm for 10-15 minutes until heated through, preserving moisture and flavor.

FAQs

• Can I make these cornbread cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.

• How do I prevent my mashed potatoes from being lumpy?

Use a potato masher or ricer, and add warm milk gradually while mashing to achieve a smooth, creamy texture.

• Can I prepare the cornbread cupcakes in advance?

Absolutely! Bake the cupcakes a day ahead and store them in an airtight container at room temperature. Add mashed potatoes just before serving.

• Are there any dairy-free alternatives for this recipe?

Replace milk with unsweetened almond milk or oat milk, and use dairy-free butter or olive oil in the mashed potatoes.

Cornbread Cupcakes Mashed Potatoes Recipe

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4.5 from 15 reviews

• Total Time: 38 minutes
• Yield: 12 1x

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Description

Southern charm meets comfort in these Cornbread Cupcakes with Mashed Potatoes, blending rustic flavors into an irresistible side dish. Creamy potato-topped cornbread bites deliver a delightful twist that will make you crave more with each savory bite.

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Ingredients

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Dry Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients:

• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg

Mashed Potato Topping:

• 2 cups peeled and diced potatoes
• 1/4 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped chives (optional)
• Crumbled bacon (optional)

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Instructions

1. Prepare the oven at 400F (200C) and arrange paper liners in a muffin tin.
2. Mix cornmeal, flour, sugar, baking powder, and salt together in a spacious mixing bowl.
3. Whisk milk, vegetable oil, and egg in a separate container until thoroughly blended.
4. Gently fold wet ingredients into dry ingredients, stirring minimally to create a uniform batter.
5. Distribute batter evenly across muffin cups, filling each approximately three-quarters full.
6. Slide muffin tin into preheated oven and bake for 15-18 minutes until a toothpick emerges clean.
7. Transfer cupcakes to a wire rack, allowing complete cooling for approximately 30 minutes.
8. Submerge diced potatoes in salted water, simmering until fork-tender, roughly 15 minutes.
9. Drain potatoes and return to pot, incorporating milk and butter, then mash until creamy and smooth.
10. Enhance potato mixture with salt and pepper, adjusting seasoning to personal preference.
11. Once cornbread cupcakes have cooled, delicately pipe or spoon mashed potatoes atop each cupcake.
12. Optional: Embellish with freshly chopped chives and crispy crumbled bacon for additional flavor complexity.

Notes

• Try buttermilk instead of regular milk for extra tangy, tender cornbread cupcakes that melt in your mouth.
• Use gluten-free flour and cornmeal to make this recipe suitable for those with wheat sensitivities, ensuring everyone can enjoy these delightful treats.
• For a lighter version, swap whole milk with low-fat milk and use Greek yogurt instead of butter when mashing potatoes to reduce overall calories.
• Create flavor variations by adding jalapeños to the batter or mixing herbs like rosemary into the mashed potatoes for a gourmet twist on this comfort food classic.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 196 kcal
• Sugar: 5 g
• Sodium: 290 mg
• Fat: 8 g
• Saturated Fat: 2.7 g
• Unsaturated Fat: 5.3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg