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.

Gluten-Free Jalapeno Cheddar Cornbread Cupcakes
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
- Preheat your oven to 350*F. Lightly spray your muffin tin with cooking spray. Set aside.
- In a large mixing bowl, combine the baking soda, salt, cornmeal, and rice flour together. Set aside.
- 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.
- 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.
I forgot to mtoienn that when we make this, we add about 2 Tbsp. of Hellmanns mayo to the egg mixture. It gives it more body, flavor and adds no carbs. Have also made it with green chillis, and mushrooms. GREAT RECIPE
Oh the green chillis and mushroom sounds amazing! I will have to add them as well as the mayo mixture to taste the yumminess you speak of! Sounds delish! Thank you for letting me know that you liked the recipe! I love hearing your thoughts on my recipes! 🙂
sounds great! nice meeting you!
Jess I love the jalapeño in these muffins, and those green junks that I can see! Must be such a nice combo with the honey!
The sweet and spicy really work with these cupcakes!
My husband has been begging for some jalapeno cornbread! I will have to make these for him 🙂
Wow those are gorgeous and just in time for me because i totally needed a great recipe for cornbread cupcakes. The Batman is so gonna love these 🙂
These look amazing!! And what a great cause. 🙂