Savory Thanksgiving Cupcakes Recipes

SAVORY THANKSGIVING CUPCAKES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
• 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
• Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
• 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.
• 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.

SAVORY BREAKFAST CUPCAKES

Steps:

• Preheat oven to 360 degrees F (182 degrees C).
• Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
• Whisk the remaining eggs in a separate bowl until fluffy.
• Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
• Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
• Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.