Cornbread Cupcakes with Mashed Potatoes

Savory, comforting, and full of Southern charm, Cornbread Cupcakes with Mashed Potatoes are a fun and flavorful twist on classic comfort food. These adorable, muffin-sized cornbread “cupcakes” are topped with creamy mashed potatoes instead of frosting—making them perfect for dinner parties, holidays, or even weeknight meals with a creative spin.

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Why You’ll Love This Recipe
Fun Presentation – Looks like dessert, tastes like dinner!
Comfort Food Combo – Fluffy cornbread meets creamy mashed potatoes.
Customizable – Add cheese, chives, or even crumbled chicken.
Kid-Friendly – Fun for little hands and picky eaters.
Perfect for Parties – Great for potlucks, buffets, or appetizer trays.

Ingredients You’ll Need

For the Cornbread Cupcakes:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
2 large eggs
¼ cup honey or sugar
⅓ cup vegetable oil or melted butter
½ cup shredded cheddar cheese (optional)
½ cup corn kernels (optional, fresh or frozen)

For the Mashed Potato “Frosting”:
2½ cups mashed potatoes (warm or room temp)
¼ cup sour cream or cream cheese
¼ cup milk or heavy cream
Salt and pepper, to taste
2 tbsp butter
Chopped fresh chives or parsley (for garnish)

Tools You’ll Need
Muffin tin (12-cup)
Mixing bowls
Whisk or electric mixer
Piping bag or zip-top bag (for piping potatoes)
Spatula
Potato masher or ricer

Step-by-Step Instructions

Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C).
Grease a standard 12-cup muffin tin or line with paper liners.

Step 2: Make the Cornbread Batter
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, eggs, honey (or sugar), and oil.
Pour the wet ingredients into the dry and stir just until combined—don’t overmix.
Fold in cheese and corn, if using.

Step 3: Fill & Bake
Divide the batter evenly among the 12 muffin cups, filling about ¾ full.
Bake for 15–18 minutes, or until golden and a toothpick comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Mashed Potatoes
In a large bowl, combine mashed potatoes with sour cream, butter, and milk.
Mix until creamy and smooth. Season with salt and pepper to taste.
If piping, make sure the texture is thick enough to hold shape but soft enough to pipe.

Step 5: Frost the Cupcakes
Once the cornbread muffins are completely cool, transfer mashed potatoes to a piping bag fitted with a large star tip (or use a zip-top bag with the corner snipped off).
Pipe mashed potatoes on top of each muffin like you would frosting.

Step 6: Garnish & Serve
Sprinkle with chopped chives, parsley, or even crispy onions or bacon bits.
Serve warm or at room temperature.

Tips for the Best Cornbread Cupcakes with Mashed Potatoes
Let Muffins Cool – This prevents the mashed potato topping from melting.
Smooth Mashed Potatoes – Use a ricer or mixer for creamy, pipeable potatoes.
Get Creative – Add herbs, cheese, or seasoning blends to both layers.
Use Liners – Easier cleanup and a neater presentation for parties.
Make Ahead – Bake cupcakes and prep potatoes ahead, then assemble before serving.

Serving Suggestions
Holiday Side Dish – A show-stopping addition to Thanksgiving or Christmas.
Appetizer – Serve mini versions on a tray for parties.
Weeknight Twist – A fun way to serve chili or BBQ on the side.
Kid-Friendly Dinner – Let kids “frost” their own cupcakes with mash.
Potluck Favorite – Easy to transport and always gets compliments.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Separate Layers: For best texture, store muffins and potatoes separately and assemble before serving.

Reheating:
Oven: Reheat at 325°F for 10–12 minutes, or until warmed through.
Microwave: Heat individual cupcakes in 30-second intervals.

Frequently Asked Questions

1. Can I use boxed cornbread mix?
   Yes! Prepare according to package instructions and divide into muffin cups.
2. Can I make them gluten-free?
   Yes—use a 1:1 gluten-free flour blend in place of all-purpose flour.
3. Can I use instant mashed potatoes?
   You can, but for best texture and flavor, homemade mashed potatoes are recommended.
4. What else can I top them with?
   Try gravy drizzle, crispy onions, shredded cheese, or a dollop of sour cream.
5. Can I freeze them?
   Freeze the muffins separately and add fresh mashed potatoes after reheating.

Final Thoughts
Cornbread Cupcakes with Mashed Potatoes are the perfect marriage of comfort food and creativity. With their fun presentation and satisfying flavor, they’re a great way to impress without stress. Whether you’re serving them at a holiday table, packing them up for a potluck, or turning a Tuesday night into something special, these savory cupcakes are sure to delight.

Try them out and share how you served yours! Don’t forget to leave a review or tag your savory creations—I’d love to see them.

Preparation Time: 15 minutes
Cooking Time: 18 minutes
Cuisine: Southern-Inspired / American

Nutritional Information (Per Serving – yields 12):
Calories: 220 | Protein: 5g | Carbohydrates: 25g | Fat: 10g | Fiber: 2g | Sodium: 300mg

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