Corn Dog Cupcakes Recipe

Name: Corn Dog Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hot dogs; 1 cup all-purpose flour; 1/2 cup coarse yellow cornmeal; 2 teaspoons baking powder; 1 1/2 teaspoons dry mustard; 1/2 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 2 large eggs; 1/2 cup milk; 1/2 cup vegetable oil; 1/4 cup honey; 2 tablespoons mayonnaise; 2 tablespoons yellow mustard

Servings: persons

6 hot dogs
1 cup all-purpose flour
1/2 cup coarse yellow cornmeal
2 teaspoons baking powder
1 1/2 teaspoons dry mustard
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
2 large eggs
1/2 cup milk
1/2 cup vegetable oil
1/4 cup honey
2 tablespoons mayonnaise
2 tablespoons yellow mustard

1
Special equipment: Twelve 6-inch corn dog sticks
2
To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
3
Cut 1 1/2 inches from both ends of the hot dogs and reserve.
4
Finely chop the remaining middle pieces and set aside.
5
In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne.
6
In a medium bowl, whisk together the eggs, milk, oil and honey until smooth.
7
Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs.
8
Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full.
9
Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew.
10
Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes.
11
Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely.
12
In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard.
13
Pipe a squiggle of the mixture over each cupcake.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 hot dogs, 1 cup all-purpose flour, 1/2 cup coarse yellow cornmeal, 2 teaspoons baking powder, and more.

Yes, Corn Dog Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Dog Cupcakes

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