Savory Cupcakes Recipe

5 from 3 votes

Easy cornbread muffin cupcakes filled with chicken or turkey and gravy and topped with mashed potato frosting.

Prep Time30

Cook Time17

Total Time47

Course: Main Course

Cuisine: American

Servings: cupcakes

Calories: 124kcal

Cost: $6

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Place cornbread mix, melted butter, milk, and egg in a large bowl. Whisk until smooth.
Fill cupcake liners ⅔ full. Bake cupcakes approximately 15-20 minutes, or until a toothpick comes out clean.
Meanwhile, stir together chicken or turkey with gravy. Heat until warmed through.
Warm mashed potatoes, thinning if needed with additional Challenge Butter or milk.

Cut a small round bit out of the center of the cupcake. I used a small knife to cut a circle and remove some and then used a teaspoon to remove extra filling (to fit more turkey).
Fill each cupcake with a bit of the chicken and gravy mixture.
Top with 2 tablespoons mashed potatoes. Use an offset spatula or knife to flatten the mashed potatoes to look like frosting.
Top with a pat of Challenge Butter, a drizzle of gravy and some chives. Serve warm.
Store leftovers in an airtight container in the refrigerator. Heat in the microwave to reheat.

I used a cornbread mix that makes 12 muffins and requires adding milk, butter, and egg. You can use any mix you like; just make the muffins according to the package directions, substituting melted butter for vegetable oil when called for.
You can use leftover rotisserie chicken, diced cooked chicken or leftover turkey.
This is a great recipe to use up leftover gravy and mashed potatoes, or you can make fresh gravy (or use a jar). You can also use instant mashed potatoes, if you prefer. I like to doctor my instant mashed potatoes with a tablespoon or two of Challenge Butter to make them extra creamy.