Cornbread Cupcakes with Mashed Potatoes

If you’re in the mood for a fun and savory twist on classic comfort food, these Cornbread Cupcakes with Mashed Potatoes are a must-try! Soft, fluffy cornbread forms the base, while creamy mashed potatoes take the place of frosting—making them a perfect appetizer, side dish, or playful main course.

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Why You’ll Love This Recipe
Creative and Fun – A savory cupcake everyone will enjoy
Comfort Food Reimagined – Cornbread and mashed potatoes, reinvented
Easy to Make – Uses basic pantry staples and simple steps
Perfect for Gatherings – Kid-friendly, bite-sized, and party-ready
Versatile – Great as a side or even a lunchbox main

Ingredients You’ll Need
For the Cornbread Cupcakes:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup milk
2 large eggs
⅓ cup vegetable oil or melted butter
½ cup shredded cheddar cheese (optional)

For the Mashed Potato Topping:
2 cups mashed potatoes (freshly made or leftover)
¼ cup sour cream
2 tbsp butter
¼ cup milk (add more if needed)
Salt and pepper to taste
½ cup shredded cheese (optional)

Optional Garnish:
Chopped chives or parsley
Crumbled cooked bacon
Extra shredded cheese

Tools You’ll Need
Muffin tin (12-cup standard size)
Mixing bowls
Spatula and whisk
Piping bag or zip-top bag (for frosting-style topping)

Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease or line a standard muffin tin.

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

Step 3: Bake the Cupcakes
Spoon the batter evenly into muffin cups, filling each about two-thirds full.
Bake for 15–18 minutes, or until golden and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the Mashed Potatoes
While the cupcakes bake, mash the potatoes with sour cream, butter, and milk.
Season with salt and pepper. Stir in cheese if desired.
Make sure potatoes are smooth enough to pipe—add more milk if needed.

Step 5: Frost the Cupcakes
Once the cornbread cupcakes have cooled, use a piping bag or spoon to top each with mashed potatoes like frosting.
Garnish with chopped chives, bacon, or cheese.

Tips for the Best Cornbread Cupcakes
Use Leftover Potatoes – Great way to repurpose extra mashed potatoes
Don’t Overmix – Keeps cupcakes light and fluffy
Warm Mashed Potatoes Slightly – Easier to pipe or spread
Make It Your Own – Add jalapeños, herbs, or corn to the cornbread batter for extra flavor

Serving Suggestions
Serve with:
Grilled or BBQ chicken
Chili or pulled beef
Roasted vegetables
Green salad

Perfect for:
Holiday side dishes
Potluck gatherings
Game day snacks
Family dinners or brunches

How to Store & Reheat
Refrigerate: Store assembled cupcakes in an airtight container for up to 3 days
Freeze: Freeze plain cornbread cupcakes. Add mashed potatoes fresh before serving
Reheat: Warm cupcakes in the oven at 325°F (160°C) for 10 minutes. Add topping after reheating

Frequently Asked Questions
Can I use a cornbread mix?
Yes! Just prepare according to the box instructions and bake in a muffin tin.

Can I use instant mashed potatoes?
You can, but homemade adds better texture and flavor.

Can I make them ahead of time?
Bake the cupcakes and prep the mashed potatoes ahead. Pipe and garnish just before serving.

Can I make them mini-sized?
Absolutely! Use a mini muffin tin and adjust baking time to 10–12 minutes.

Final Thoughts
Cornbread Cupcakes with Mashed Potatoes are a savory, creative, and delicious spin on traditional comfort food. They’re just as fun to eat as they are to serve—and they always disappear quickly from the table. Whether you’re planning a party or need a fun side dish, this recipe is guaranteed to please.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Cornbread Cupcakes turn out.

Preparation Time: 20 minutes
Cooking Time: 18 minutes
Cuisine: American

Nutritional Information (Per Cupcake):
Calories: 290 | Protein: 6g | Carbohydrates: 26g | Fat: 17g | Fiber: 1g | Sodium: 320mg

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