Taking you to FLAVORTOWN! Cornbread base, ranch/blue cheese frosting, and a buffalo chicken tender topper. Wow.
Yields: 30 Mini Cupcakes

Cornbread Cupcake

1 ⅓ cup all-purpose flour
⅓ cup yellow cornmeal
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup butter, softened
½ cup honey
½ cup sugar
½ cup milk
¼ cup sour cream
2 large eggs
½ tsp vanilla
½ can sweet corn (optional)

Ranch/Blue Cheese Cream Cheese Frosting

1 package cream cheese, softened
½ stick butter, softened
⅓ cup blue cheese crumbles
2 Tbsp Hidden Valley Ranch Seasoning Mix

Buffalo Chicken Tender Topping

15-20 oz. Tyson Anytizers Popcorn Chicken (half bag)
½ cup Buffalo sauce


  1. Preheat oven to 350 and line mini muffin tin with cupcake liners.
  2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. Beat butter, honey and sugar together in a large bowl (using hand or stand mixer) until fluffy. Beat in the eggs one at a time. Add milk, sour cream, vanilla, and half of the dry ingredients. Mix until combined, then add remaining dry ingredients until well combined. Fold in corn until evenly distributed.
  4. Fill tins ⅔ full and bake for 10 minutes or until an inserted toothpick comes out clean. Let cool completely.


  1. Place cream cheese and butter in a medium/large bowl. Mix using a hand or stand mixer until well combined.
  2. Add the blue cheese crumbles and ranch seasonings. Mix on high until well combined.
  3. Transfer frosting into a piping bag and pipe the frosting in a swirling motion into the cupcake.


  1. Cook the chicken according to the package instructions.
  2. Cut the larger chicken tenders in half, making them small and bite-sized.
  3. Toss the chicken tender bites in a medium bowl with buffalo sauce.
  4. Place 1 chicken tender bite on top of each frosted cupcake.

Recipe inspired by Garnish and Glaze and The Sugar Bakery