Cornbread Cupcakes with Maple Butter Topping

These flavorful cornbread cupcakes are topped with maple butter. Yum!

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 10

Ingredients

Cornbread Cupcakes

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2
tablespoons butter, melted
1/2
cup canned Green Giant™ cream-style sweet corn
1/4
cup canned Old El Paso™ chopped green chiles, drained
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
  • 1 Heat oven to 400°F. Place foil baking cup in each of 10 regular-size muffin cups.
  • 2 In medium bowl, stir cupcake ingredients just until moistened. Spoon about 3 tablespoons batter into each muffin cup.
  • 3 Bake 12 to 15 minutes or until light golden brown. Immediately remove from pan. Cool 10 minutes.
  • 4 Meanwhile, 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.

Expert Tips

Maple-flavored syrup can be substituted for real maple syrup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
870mg
870%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.