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Cornbread Cupcakes with Maple Butter Topping
Cornbread Cupcakes with Maple Butter Topping
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Prep Time:
15 minutes
Total Time:
40 minutes
Maple butter topped cornbread cupcakes - irresistibly flavorful!
Ingredients:
  • 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
  • 1/2 cup shredded Monterey Jack cheese (2 oz)
  • 1/4 cup butter, softened
  • 1 1/2 tablespoons real maple syrup
  • 2 1/2 teaspoons coarse (kosher or sea) salt
Instructions:
  • Preheat oven to 400°F and line 10 regular-size muffin cups with foil baking cups.
  • Combine cupcake ingredients in a medium bowl until just moistened, then evenly spoon about 3 tablespoons of batter into each muffin cup.
  • Bake until a light golden brown color is achieved, then promptly remove from the pan and let cool for 10 minutes.
  • In a small bowl, combine softened butter and maple syrup until smooth. Spread the topping on each cupcake and sprinkle with about 1/4 teaspoon of salt.

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