Corn Dog Cupcakes
Transform your favorite fairground treat into bite-sized perfection with these irresistible Corn Dog Cupcakes! Combining the golden, slightly sweet flavor of cornbread with the savory pop of juicy hot dog chunks, these cupcakes are a whimsical twist on a classic comfort food. Perfectly baked in a muffin tin, they’re easy to make, mess-free, and ideal for parties, game-day snacking, or a fun family meal. With just 15 minutes of prep and a simple mix of pantry staple ingredients like yellow cornmeal, flour, and melted butter, these mini cornbread bites come together in no time. Serve them warm with ketchup and mustard for dipping to elevate the nostalgic flavor. Whether you’re hosting or craving something nostalgic, these Corn Dog Cupcakes will delight all ages!
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup milk
- 0.25 cup unsalted butter, melted
- 1 unit large egg
- 6 units hot dogs
- non-stick cooking spray
- ketchup (optional, for serving)
- mustard (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to over-mix.
Slice each hot dog into 4 equal pieces, making 24 mini hot dog chunks in total.
Spoon a tablespoon of the cornbread batter into each muffin cup, just enough to cover the bottom.
Place 2 hot dog chunks in each muffin cup on top of the batter.
Spoon more cornbread batter on top of the hot dogs, filling each muffin cup about 3/4 of the way full.
Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
Remove the muffin tin from the oven and allow the cupcakes to cool for 5 minutes before transferring them to a wire rack.
Serve warm with ketchup and mustard on the side for dipping, if desired.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5634 mg | 245% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 44.6 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 445 mg | 34% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
