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Jalapeño Cheddar Cornbread Cupcakes with Chive Cream Cheese Frosting

Fluffy, savory cornbread cupcakes studded with sharp cheddar and spicy jalapeños, crowned with a rich, savory whipped chive cream cheese frosting. A fun and delicious twist on a Southern classic.

Jalapeño Cheddar Cornbread Cupcakes with Chive Cream Cheese Frosting
Prep 20 min Cook 18 min Total 68 min Level Easy
Serves 12

Ingredients

Savory Cornbread Batter

  • 1 cup yellow cornmeal — medium or fine grind
  • 1 cup all-purpose flour — spooned and leveled
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 whole large eggs — room temperature
  • 1 cup buttermilk — room temperature
  • 0.5 cup unsalted butter — melted and cooled slightly
  • 2 tablespoons honey — for a subtle balance to the savory heat
  • 1.5 cups sharp cheddar cheese — freshly grated
  • 2 medium jalapeños — seeded and finely diced

Savory Whipped Cream Cheese Frosting

  • 8 ounces cream cheese — full fat, softened to room temperature
  • 0.25 cup unsalted butter — softened to room temperature
  • 2 tablespoons heavy whipping cream — cold
  • 0.25 cup fresh chives — finely minced
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon kosher salt — adjust to taste
  • 0.25 teaspoon black pepper — freshly cracked

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.

    ~5 min
    If you want crispier edges, you can omit the liners and generously grease the muffin tin with butter or non-stick spray.

  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and kosher salt until well combined.

    ~2 min
    Whisking the dry ingredients thoroughly ensures the leavening agents are evenly distributed, leading to a fluffy texture.

  3. In a separate medium bowl, whisk together the room temperature eggs, buttermilk, melted butter, and honey until smooth.

    ~3 min
    Using room temperature buttermilk and eggs prevents the melted butter from seizing up.

  4. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to gently fold the mixture together until just combined. Do not overmix; a few lumps are perfectly fine.

    ~2 min
    Overmixing develops gluten, which will make your cornbread tough and dense rather than fluffy and muffin-like.

  5. Gently fold the grated cheddar cheese and diced jalapeños into the batter until evenly distributed.

    ~1 min
    Save a small pinch of cheddar and a few jalapeño pieces to sprinkle on top of the batter before baking if desired.

  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

    ~18 min

  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

    ~30 min
    The cupcakes must be completely cool before frosting, otherwise the cream cheese frosting will melt.

  8. While the cupcakes cool, prepare the frosting. In a medium bowl, use an electric mixer to beat the softened cream cheese and butter together on medium speed until smooth and creamy.

    ~3 min

  9. Add the heavy whipping cream, garlic powder, salt, and black pepper. Beat on high speed for 1-2 minutes until the mixture is light, fluffy, and slightly aerated. Gently fold in the minced chives.

    ~3 min
    The heavy cream adds volume and lightness to the savory frosting, making it pipeable.

  10. Once the cornbread cupcakes are completely cool, pipe or spread a generous amount of the chive cream cheese frosting onto each cupcake. Garnish with an extra jalapeño slice or a sprinkle of chives if desired.

    ~5 min
Nutrition
320
Calories
8
Protein (g)
24
Carbs (g)
22
Fat (g)
13
Sat. Fat (g)
1
Fiber (g)
4
Sugar (g)
480
Sodium (mg)
75
Cholesterol (mg)
Equipment
  • 12-cup muffin tin
  • Cupcake liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Electric hand mixer or stand mixer
  • Wire cooling rack
  • Piping bag (optional)
Tips & Storage
  • To ensure a light, fluffy, muffin-like texture, rely on buttermilk (the acidity reacts with the baking soda for maximum lift) and mix the batter as little as possible once the wet and dry ingredients meet.
  • If you prefer less heat, remove the ribs as well as the seeds from the jalapeños, or substitute one jalapeño with green bell pepper.
  • For an extra kick, add a pinch of smoked paprika to the frosting.
  • Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature for about 20-30 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months.
Tags
appetizer baking barbecue cheddar chives cornbread cream cheese fluffy game day jalapeño nut_free party food savory baking savory cupcakes side dish southern spicy vegetarian vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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