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Cornbread Cupcakes with Maple Butter Topping

Cornbread Cupcakes with Maple Butter Topping
  • Prep 15 min
  • Total 40 min
  • Servings 10
These flavorful cornbread cupcakes are topped with maple butter. Yum!
Updated May 13, 2012

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 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

Steps

  • 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.

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

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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