Stuffed Pimento Cheese Cupcakes


Stuffed Pimento Cheese Cupcakes

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      For this fall, instead of a tailgating spread, we wanted to find one penultimate Southern tailgating food. It had to be delicious, handheld, portable, and beloved. 

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     We believe this savory cupcake is one for the ages. You can stuff it with a variety of fillings, but our favorite is, of course, pulled pork. Other contenders are chopped barbecue chicken, brisket, drained chunky salsa, finely chopped vegetables (broccoli would be amazing!) or olive salad.

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     Some assembly is required, but it is unquestionably worth the payoff.  If you want to stuff the cupcakes with warm filling, do so and carry to the serving location in an insulated container. A sandwich bag in the cooler can hold the frosting, and you can snip and pipe just before serving. For a make-ahead solution at home, you can pipe the frosting onto a silicon baking mat or wax paper on a baking sheet and refrigerate until solid. Then you can just transfer the frosting lid to the stuffed cupcakes. As they sit, the frosting will soften back to its creamy consistency. 

Cornbread Cupcake
Adapted from Ezra Pound Cake


1 c. all-purpose flour

1 c. yellow cornmeal

2 Tbsp. sugar

1 Tbsp. baking powder

dash cayenne pepper

dash salt

a few turns of the pepper mill

½ tsp. baking soda

1 c. buttermilk

6 Tbsp. butter, melted and cooled

1 egg


  1. Preheat oven to 400 degrees. Place paper liners in cups of standard 12-muffin pan. 
  2. Whisk together dry ingredients.
  3. Whisk together wet ingredients. 
  4. Add wet ingredients to dry and mix until just incorporated.
  5. Divide batter among muffin cups. Bake for 20 minutes or until a pick comes out clean. Cool to room temperature. 
  6. To stuff, cut a one inch plug out of the middle of cakes. Stuff with your filling of choice. 

Pimento Cheese Frosting

As with any Drawl recipe, season to taste. The cream cheese makes the seasoning less pronounced, so this is a great opportunity to amp it up. 


8 oz. lowfat cream cheese, softened

¼ c. mayonnaise

¼ c. lowfat buttermilk

2 Tbsp. diced pimientos

½ tsp. freshly ground black pepper

salt to taste

½ tsp. white pepper

¼ tsp. cayenne pepper

½ tsp. garlic powder

½ tsp. onion powder

hot sauce, if you're into that

1 ½ c. finely shredded cheddar cheese (shred your own for best results)


  1. With an electric mixer (with a whisk attachment if you have it), beat cream cheese, mayonnaise, and buttermilk together until well blended. Continue to beat at high speed until mixture is light and creamy.
  2. Beat in seasonings and pimentos.
  3. Gently stir in cheese. 
  4. For easiest and prettiest results, spoon mixture into a piping bag or decorator fitted with a large star tip and pipe onto stuffed cupcakes. A sandwich bag with the corner cut will work as well. Otherwise, spread on cornbread cupcakes or follow the tips in the note above the recipe.

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