Best 4 Cornbread Cupcakes With Maple Butter Topping Recipes

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Indulge in the delectable harmony of cornbread and maple butter with our tantalizing Cornbread Cupcakes with Maple Butter Topping. These individual-sized treats are a delightful fusion of sweet and savory, offering a moist and fluffy cornbread base topped with a luscious, melt-in-your-mouth maple butter frosting. Perfect for breakfast, brunch, or as an afternoon snack, these cupcakes are sure to satisfy your sweet cravings.

Accompanying this main recipe are two additional variations to cater to different taste preferences. The Savory Cornbread Muffins with Roasted Tomato Salsa offer a savory twist, featuring a zesty blend of roasted tomatoes, onions, and cilantro. For those who prefer a gluten-free option, the Gluten-Free Cornbread Muffins with Honey Butter provide a delightful alternative with their light and fluffy texture.

Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free baking experience. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed for success. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

MINI CORNMEAL CUPCAKES WITH MAPLE BUTTER CREAM



Mini Cornmeal Cupcakes with Maple Butter Cream image

These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert. Recipe developed by Chef Billy Parisi.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 1h

Yield 36

Number Of Ingredients 14

PAM® Baking Spray
1 ½ cups all-purpose flour
½ cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
½ cup unsalted butter
1 cup granulated sugar
2 eggs
½ cup whole milk
¼ cup sour cream
½ cup unsalted butter
1 ½ cups confectioners' sugar
2 tablespoons pure maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
  • For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
  • Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
  • Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
  • For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 17.1 g, Cholesterol 24.9 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 60 mg, Sugar 11.3 g

REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER



Redstone Restaurant Famous Cornbread With Maple Butter image

This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!

Provided by Korissacook

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup cornmeal
3/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 eggs
3/4 cup sugar
7 ounces creamed corn (1/2 can)
2 ounces diced green chilies, drained well (1/2 can)
1/2 cup butter
1/2 cup shredded monterey jack and cheddar cheese blend
1 lb butter
1 cup maple syrup
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 400°F.
  • Mix together all ingredients in the order given.
  • Pour into greased 8" or 9" iron skillet.
  • Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
  • Serve warm with Maple Butter.
  • MAPLE BUTTER:.
  • Allow butter to soften to room temperature.
  • In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
  • Slowly drizzle syrup into mixture until well blended.

MAPLE-BUTTER GLAZED CORN BREAD



Maple-Butter Glazed Corn Bread image

Make and share this Maple-Butter Glazed Corn Bread recipe from Food.com.

Provided by The Spice Guru

Categories     Quick Breads

Time 45m

Yield 9-18 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1/8 teaspoon cinnamon
3/4 cup fat-free buttermilk
3/4 cup grade a pure maple syrup
1/3 cup vegetable oil
1 lightly beaten large egg
1 tablespoon salted real butter
1 tablespoon grade a pure maple syrup

Steps:

  • NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT USING MARGARINE AND IMITATION MAPLE PANCAKE AND WAFFLE SYRUP!). (STEP ONE): PREHEAT oven to 400°F for sheet cornbread OR 350°F for muffins; BUTTER an 8"x8" square glass baking dish or a 9"x9" glass pie plate (OR grease, then add liners, in up to 18 muffin cups).
  • COMBINE the dry ingredients in a medium mixing bowl (1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine sea salt, 1/8 teaspoon cinnamon).
  • WHISK the wet ingredients well in a small mixing bowl (3/4 cup fat-free buttermilk, 3/4 cup grade A pure maple syrup, 1/3 cup vegetable oil, and 1 lightly beaten large egg).
  • ADD the wet ingredients to the dry ingredients; STIR just until blended (IF PREPARING MUFFINS, LET BATTER REST 3-4 MINUTES, RE-STIR, THEN FILL MUFFIN CUPS.
  • SCRAPE batter into prepared baking dish, or equally into muffin cups, using a flexible spatula.
  • BAKE sheet cornbread on center rack at 400°F for 20-25 minutes, OR muffins at 350°F for 18-20 minutes, or until wooden pick inserted in center comes out clean.
  • MEANWHILE, prepare the MAPLE-BUTTER GLAZE: In a small saucepan over medium-low heat, melt 1 tablespoon salted real butter. Add 1 tablespoon pure maple syrup. Stir as needed, until flavors meld and consistency is smooth, about 3 minutes. Keep warm on lowest heat.
  • IMMEDIATELY after baking while wearing oven mitts, baste the MAPLE-BUTTER GLAZE quickly, neatly and evenly over top of corn bread using a soft pastry brush.
  • COVER baking tin with a foil tent (don't allow tent to touch cornbread or muffins), sealing the edges tightly; LET stand for 10 minutes.
  • SERVE warm and enjoy.

MAPLE BUTTER CORNBREAD



Maple Butter Cornbread image

The sweetness in this cornbread is the perfect pairing to a nice bowl of savory chili.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 5

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup maple syrup
2 tablespoons butter, melted
1 egg
Progresso™ Smokehouse pork & beef chili with beans, as desired

Steps:

  • Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
  • In medium bowl, mix all ingredients except chili. Pour into skillet.
  • Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 0 g

Tips:

  • Use fresh cornmeal. Fresh cornmeal will give your cornbread cupcakes a better flavor and texture than old cornmeal.
  • Don't overmix the batter. Overmixing the batter will make your cornbread cupcakes tough.
  • Bake the cupcakes until they are golden brown. A toothpick inserted into the center of a cupcake should come out clean when it is done baking.
  • Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
  • Serve the cupcakes with maple butter topping. The maple butter topping is a delicious and easy way to add extra flavor to your cornbread cupcakes.

Conclusion:

Cornbread cupcakes with maple butter topping are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a sweet and tangy frosting that perfectly complements the cornbread. Whether you are serving them for breakfast, lunch, or dinner, these cupcakes are sure to be a hit.

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