Description
Savory, fluffy, and totally fun to eat, these Cornbread Cupcakes with Mashed Potatoes are like your favorite comfort food—reinvented. A soft, slightly sweet cornbread base serves as the “cupcake,” while creamy mashed potatoes piped on top mimic frosting. It’s the perfect bite-sized twist for dinner parties, holidays, or just a creative family dinner!
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Ingredients
For the Cornbread Cupcakes:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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¼ cup granulated sugar
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1 tbsp baking powder
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½ tsp salt
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1 cup milk
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2 large eggs
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¼ cup unsalted butter, melted
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Optional: ½ cup shredded cheddar or chopped green onions for added flavor
For the Mashed Potato “Frosting”:
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2 lbs potatoes (Yukon gold or Russet work well), peeled and cubed
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½ cup milk (warm)
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4 tbsp unsalted butter
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Salt and black pepper to taste
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Optional: ¼ cup sour cream or cream cheese for extra creaminess
For Topping (Optional):
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Fresh chives or green onions, chopped
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Shredded cheese
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Crumbled cooked bacon
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Paprika (for color)
Instructions
Step 1: Make the Cornbread Batter
Preheat oven to 375°F (190°C)
Grease or line a muffin tin
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt
In another bowl, whisk milk, eggs, and melted butter
Pour wet ingredients into dry and mix just until combined
Fold in cheddar or green onions, if using
Step 2: Bake the Cornbread Cupcakes
Scoop batter evenly into the muffin tin, filling each about ¾ full
Bake for 15–18 minutes or until tops are golden and a toothpick comes out clean
Let cool slightly, then remove from pan and cool completely
Step 3: Prepare the Mashed Potatoes
While cupcakes bake, boil the potatoes in salted water until fork-tender (about 15–20 minutes)
Drain and mash with butter, warm milk, salt, and pepper
Stir in sour cream or cream cheese if using
Let cool slightly, then transfer to a piping bag fitted with a large star tip
Step 4: Assemble the Cupcakes
Once cornbread cupcakes are fully cooled, pipe mashed potatoes on top like frosting
Sprinkle with toppings like chopped chives, cheese, or bacon
Step 5: Serve
Serve warm or at room temperature
Great as a main or side dish—especially fun for holiday tables or themed dinners
Notes
Let Cupcakes Cool – Hot cupcakes will melt the mashed potato “frosting”
Use Piping Bag – Makes the potatoes look like true frosting and adds a polished finish
Add Flavor – Mix garlic or herbs into the mashed potatoes for an extra punch
Double the Batch – They’re always a hit, and leftovers reheat well
Make Ahead – Bake cupcakes and prepare potatoes separately, then assemble right before serving