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  • Prep


    15
    min

  • Total


    40
    min

  • Servings


    10


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

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 (4.5 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

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.

Tips from the Betty Crocker Kitchens

  • tip 1


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

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
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;

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

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