I just created the best appetizer I’ve ever made – a macaroni and cheese cupcake with a savory cream cheese frosting. The macaroni is creamy, the cupcakes have a crunchy panko crust and the frosting is to die for.
I’ve been working on this recipe on and off for a few months.
My first attempt included a macaroni and cheese with fancy ingredients like port wine, truffle oil, crème fraiche and brie cheese. It was good but rich, and the cupcakes didn’t hold up.
This weekend, I mastered a basic super creamy cheddar macaroni and cheese and was inspired to try these cupcakes again.
Attempt 1: I scooped mac-n-cheese into a mini muffin cup liner, topped it with panko and baked it.
Result 1: The mac-n-cheese didn’t stay together and some stuck to the liner. It just wasn’t very easy to eat.
Attempt 2: I sprayed the mini muffin pan with Pam and coated it with panko crumbs.
Result 2: It kind of worked, but was messy to hold because it didn’t have a liner.
Finally, I thought to combine the techniques.
Attempt 3: I rolled the mac-n-cheese into a ball and coated it with breadcrumbs. Then, I placed it in a muffin liner.
Result 3: Perfect. The mac-n-cheese stayed together and it didn’t stick to the liner. Plus, it had a nice crunch in every bite.
But you can’t have a cupcake without frosting right?
I make a mean almond buttercream icing, but that wasn’t going to work on mac-n-cheese. I knew I wanted to use cream cheese, but I had to find a way to add volume and airiness to the frosting.
Heavy cream, enter stage left. Whipped cream and cream cheese make a delicious icing, but they’re usually combined with sugar and vanilla.
I whipped the cream to soft peaks, massaged the pack of cream cheese and dumped it in the cream and continued to whip it until combined. Then, I folded in some mustard and salt. Perfect, perfect, perfect!!!
It’s so light and creamy, a perfect accent to mac-n-cheese.
When making this appetizer, you can make the cupcakes in advance and let them cool to room temperature. Then, just before serving, whip up the frosting and pipe on top.
Mac-n-Cheese Cupcakes with Savory Cream Cheese Frosting
Ingredients
- 4 cups prepared mac-n-cheese
- 1 cup panko breadcrumbs
Savory Cream Cheese Frosting
- 1 cup heavy whipping cream
- 1 8- oz. block cream cheese
- 1/8 tsp. kosher salt
- 1/2 tsp. yellow mustard
Instructions
- Roll about one tablespoon of mac-n-cheese into a ball, and then roll it in panko breadcrumbs to coat.
- Place in a mini muffin cup liner in a mini muffin pan.
- Bake in a 400-degree oven for 8 minutes.
- Allow to cool.
Savory Cream Cheese Frosting
- Make this just before serving.
- Whip the heavy cream until soft peaks form.
- Massage the cream cheese packet to make sure it’s soft and dump it into the bowl.
- Beat on high until the frosting becomes stiff.
- Fold in the salt and mustard.
- Place the frosting into a piping bag and pipe onto the cooled mac-n-cheese cupcakes. Serve and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
I would like to make some cornbread muffins. How can I add more flavor to the frosting? Any ideas would be greatly appreciated. Thanks.
I recommend adding some smashed roasted garlic or garlic powder.
This looks like it would be really fun to do if you were having a party or sleepover
Hi. Is there a way I could use something else instead of the heavy cream? I can’t get it that easily in the area I live. Thanks.
Hi Ery,
You could double the cream cheese and thin it with regular milk. It won’t be as light and fluffy, but it will still taste great.
I’m going to use the icing recipe for cornbread potato bacon muffins/cupcakes. Any idea other than mustard to add? Do not like mustard. Thanks!
Great recipe, going to try it some, my kidos would love it!
You can leave out the mustard all together. I hope you’re kid love it!
Looks awesome!
I’m interested in making a ‘savory/sweet’ buttercream type icing for a cake. There is a local ice cream shop here that does all kinds of delicious savory ice creams, like a rosemary and nut one.
How would I do this for a buttercream? I love thyme. Could I just add a few tablespoons of finely chopped thyme to a standard American buttercream?
Any advice would be greatly appreciated. Can email me at the above email gfhund@gmail.com
Thanks!
Hi Greg,
Buttercream is traditionally made with a cup of butter or shortening, 4 cups of powdered sugar, 3-4 tablespoons of milk and a teaspoon or so of flavoring like vanilla or almond extract.
If you want to go savory, I recommend flavoring your milk with herbs. That’s how you flavor ice cream. Place a half cup of milk in a sauce pot and add a few sprigs of thyme. Let it simmer for 15 minutes or so, until it has the depth of flavor that you like.
Beat the butter or shortening. Then beat in the powdered sugar and enough of the strained flavored milk to form a smooth consistency. Let me know how it turns out.
What a great and fab idea, will have to try it. Good for afternoon teas etc. Everybody loves macaroni and cheese . Thanks
This is seriously a brilliant idea, great job!!! AND definitely, you always need frosting, love your recipe:-) Hugs, Terra
After reading this, I’m craving your wedding cake with almond buttercream frosting. To die for! These look great, too! 🙂
!!!!!
this is the coolest, most creative thing i’ve seen! loving it!
xo
https://allykayler.blogspot.ca/
Nicely done! Everybody loves mac-n-cheese and when they come in a tidy little package – with frosting – that’s too good for words!