Savory Thanksgiving Cupcakes recipe

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Ingredients

cooking spray
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
½ cup creamed corn
⅓ cup whole milk
1 large egg
½ teaspoon ground sage
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons whole berry cranberry sauce, divided
2 cups refrigerated mashed potatoes, warmed
½ pound sliced cooked turkey
4 tablespoons hot turkey gravy
1 tablespoon finely chopped fresh flat-leaf parsley

Nutrition Info

351 calories
carbohydrate: 49.8 g
cholesterol: 63.3 mg
fat: 8.9 g
fiber: 4.2 g
protein: 17.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 911.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.

  2. Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups

  3. Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.

  4. Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake, reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.

  5. Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

Recipe Yield

6 cupcakes

Recipe Note

This is a great way to get the taste of everything you love about Thanksgiving in a perfect little bite and without all the mess!

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