Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
27 min
Prep:
15 min
Cook:
12 min
Yield:
6 cupcakes
Level:
Easy

Ingredients

Frosting:

Directions

Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray.

Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon.

Spoon cornmeal mixture into greased muffin pans.

Bake in the preheated oven for about 12 minutes or until muffins are lightly brown.

For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set aside

Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Salmon with Lemon, Capers, and Rosemary

Recipe courtesy of Giada De Laurentiis

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Smoked Salmon Spread

Recipe courtesy of Ina Garten

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Lemon Rosemary Smoked Salmon Cupcake

Recipe courtesy of Kastle Sorensen

Salmon Coulibiac

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword