Cornbread Cupcakes With Maple Butter Topping Recipe

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 (4.5 oz) Old El Paso™ Chopped Green Chiles

1

egg

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

Preparation

Heat oven to 400°F. Place foil baking cup in each of 10 regular-size muffin cups.

In medium bowl, stir cupcake ingredients just until moistened. Spoon about 3 tablespoons batter into each muffin cup.

Bake 12 to 15 minutes or until light golden brown. Immediately remove from pan. Cool 10 minutes.

Meanwhile, in small bowl, beat softened butter and maple syrup with fork until well blended. Spread topping on each cupcake; sprinkle each with about 1/4 teaspoon salt.

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