Gluten-Free Jalapeno Cheddar Cornbread Cupcakes

These gluten-free jalapeno cheddar cornbread cupcakes are very quick and easy to put together.  The jalapeno adds some spice, the cheddar some heartiness, and the honey drizzle some sweet to finish it off.  A delicious side dish to any meal that needs to warm you up and keep your belly happy.

When asked to get involved with the Cook For The Cure campaign with Kitchenaid and Hhgregg,  it took no time to say yes.  Why is that?  The campaign benefits the Susan G. Komen Foundation for Breast Cancer Awareness Month!  I think we all know someone who has battled through cancer and the Susan G. Komen Foundation is an important foundation that hits close to home and one I highly support {hell, even my car is the Susan G. Komen Ford Mustang!}.

This cupcake campaign works like this.  Bake your own cupcake and spread the sweet love on social media using the hashtag #10000cupcakes and #donate while also tagging @KitchenAidUSA on Instagram or Twitter. For every cupcake pic with the hashtags used during the campaign, KitchenAid will donate $1 to the Susan G. Komen Foundation.  How rad is that?!?

So get your baking mitts {and your pink KitchenAid mixer!} ready because I have made up a batch of gluten-free jalapeno cheddar cornbread cupcakes that are outta this world tasty, hot, and easy to make.

5 from 2 votes

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Gluten-Free Jalapeno Cheddar Cornbread Cupcakes

Course Side Dish

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12

Author J Trogstad

Ingredients

• 1 cup GF white rice flour or coconut flour for a bit more of a sweet taste
• 1 cup GF yellow corn meal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter melted
• 1/2 cup granulated sugar
• 2 large eggs
• 2 TBSP honey
• 2 in deseeded jalapenos one sliced and one finely diced a food processor
• 1/3 cup cheddar cheese shredded

Instructions

1. Preheat your oven to 350*F. Lightly spray your muffin tin with cooking spray. Set aside.
2. In a large mixing bowl, combine the baking soda, salt, cornmeal, and rice flour together. Set aside.
3. In another large mixing bowl, combine the buttermilk, butter, sugar, eggs, honey, and cheddar cheese together. Pour this mixture overtop the dry mixture and combine thoroughly.
4. Fill the muffin tin evenly with the batter. Top each muffin with a few pieces of diced jalapeno as well as a jalapeno slice and bake for 14-18 minutes, or until the edges become lightly browned and the toothpick inserted into the center comes out clean.

Recipe Notes

You can make 12 regular-sized cornbread cupcakes or 6 larger ones. If using the larger muffin tin, you may need to add a few extra minutes on to the baking time (approx. 2-3 minutes).