These flavorful cornbread cupcakes are topped with maple butter. Yum!
Cornbread Cupcakes with Maple Butter Topping
- Prep Time 15 min
- Total 40 min
- Servings 10
- Ingredients 9
Ingredients
Cornbread Cupcakes
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 2 tablespoons butter, melted
- 1/2 cup canned cream-style sweet corn
- 1/4 cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 egg
- 1/2 cup shredded Monterey Jack cheese (2 oz)
Maple Butter Topping
- 1/4 cup butter, softened
- 1 1/2 tablespoons real maple syrup
- 2 1/2 teaspoons coarse (kosher or sea) salt
Instructions
-
Step1Heat oven to 400°F. Place foil baking cup in each of 10 regular-size muffin cups.
-
Step2In medium bowl, stir cupcake ingredients just until moistened. Spoon about 3 tablespoons batter into each muffin cup.
-
Step3Bake 12 to 15 minutes or until light golden brown. Immediately remove from pan. Cool 10 minutes.
-
Step4Meanwhile, in small bowl, beat softened butter and maple syrup with fork until well blended. Spread topping on each cupcake; sprinkle each with about 1/4 teaspoon salt.
Nutrition
180
Calories
10g
Total Fat
3g
Protein
19g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 870mg
- 36%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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