Stuffed BBQ Cupcakes, a recipe for cornbread muffins with BBQ pork hidden inside, and an easy pimento cheese “frosting”. Perfect for April Fools!
(For your shopping convenience, this post contains affiliate links.)
Stuffed BBQ Cupcakes, a fun savory cupcake recipe! Who says cupcakes have to be “sweet”?? How about a fun savory cupcake?? If you follow Snappy Gourmet on Facebook you got a sneak peek at these cuties a few days ago. The best part about these are they look just like cupcakes but once you take a bite you’ll soon know these are not sweet, and instead stuffed with BBQ pulled pork! The cupcakes themselves are really a moist cornbread, and the frosting is a quick and easy pimento cheese! Top with some BBQ sauce and you got yourself a fun appetizer or even a main dish that will surely impress your family and friends!
These really are easy to make! The “cupcake” is not as dry and crumbly like some corn breads making it perfect to stuff with a filling. To start I mixed together all my dry ingredients in a bowl.
Then mix all the wet ingredients together in another bowl.
Then combine the two and mix JUST until combined. You don’t want to overmix the batter.
Line your muffin pan with some paper liners (or grease or spray with nonstick spray). Spoon about half your batter into the bottom of each cupcake liner. Then spoon some chopped BBQ pulled pork (with or without BBQ sauce, your choice) into the middle of each cupcake. Some of my Sweet & Spicy Root Beer BBQ Pork is great to use or use whatever you have. Push the pork slightly down into the batter, then cover the pork with the remaining batter.
Bake the cupcakes for about 20-25 minutes at 400 degrees F. They’ll be slightly browned around the edges when they’re done.
While the cupcakes are cooling slightly, make your pimento cheese. I threw everything in my food processor (except the pimentos) and processed until it came together and was smooth. Then I threw in the pimentos and pulsed just a few times to chop them up.
You can spread the cheese on top with a knife or use a pastry bag or a resealable plastic bag with the corner cut and pipe the “frosting” out. You want to make sure the cupcakes are cooled a bit otherwise the cheese was melt, but you don’t want them so cold that the pork is cold inside. If the cheese melts a bit, don’t worry, it will still be delicious!
I decorated my plates with a little BBQ sauce. I used a small squeeze bottle full of BBQ sauce and dropped small dots around the edge of the plate then dragged a toothpick through the dots. Yes, I realize I lost my mind by this point…
These BBQ Cupcakes would make a fun appetizer, or would even be great as a main dish. Did I mention, my husband thought I lost my mind too? But they really were tasty! The pork stayed surprisingly well right in the middle of the cupcake. You could also bake the cupcakes without the pork, then cut out a cavity after they’ve baked and add your pork. Next time I think I’d add a little more BBQ sauce to the pork, although you want to be careful not to add too much so that the cupcakes aren’t soggy.
A little BBQ sauce drizzled on top is kind of fun too!
So fun, right?
Hope you enjoy!
Stuffed BBQ Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 cup corn meal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg beaten
- 5 tablespoons unsalted butter melted & cooled
- 1/2 cup precooked BBQ pulled pork (with or without BBQ sauce)
Pimento Cheese Frosting:
- 4 ounces cream cheese softened
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded smoked cheddar cheese
- 2 tablespoons mayonnaise
- dash onion powder
- dash garlic powder
- salt & pepper to taste
- 3 tablespoons pimentos drained
- BBQ sauce
- Preheat oven to 400 degrees F. Line a cupcake pan with 12 paper liners (or grease pan or spray with nonstick spray).
- Mix together flour, corn meal, sugar, baking powder, and salt in a medium bowl until well combined.
- In a separate bowl, combine milk, egg, and butter until well combined. Combine with dry ingredients and mix together just until combined.
- Spoon half of batter into paper liners. Spoon pork into middle of each cupcake. Cover with remaining batter.
- Bake cupcakes for 20-25 minutes at 400 degrees F or until slightly browned around edges. Cool slightly.
- Meanwhile, place cream cheese, Monterrey Jack cheese, cheddar cheese, mayonnaise, onion powder, garlic powder, and salt/pepper in a food processor and process until smooth (or place in a bowl and use an electric mixer to combine). Add pimentos and pulse a few times until pimentos are combined with cheese and chopped slightly.
- Spread cheese over cupcakes or pipe on top using a pastry bag or resealable bag with corner cut. Garnish with BBQ sauce as desired.
- Serve immediately. Any leftover cheese or cupcakes should be stored in the fridge.
SNAPPY TIPS: You can add BBQ sauce to the pork or omit. Be careful not to add too much sauce though to prevent the cupcakes from becoming soggy.
SNAPPY SUBSTITUTIONS: Reduced fat ingredients such as reduced fat cream cheese, shredded cheese, and mayonnaise may be used. Any type of shredded cheese may be substituted.
A few more savory cupcakes I thought you may enjoy:
- Pizza Cupcakes – Kirbie’s Cravings
- Chow Vegan – Vegetable Lasagna Cupcakes
- Life With Cake – French Toast & Bacon Cupcakes