Recipe courtesy of Alyssa Magliato

Pulled Pork and Sweet Corn Country Cupcakes

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1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

2 sticks unsalted butter

2 cups sugar

4 large eggs

1 cup milk

1 teaspoon vanilla extract

1/2 pound pulled pork

1/2 cup spicy bar-b-que sauce

1 ear of corn


Preheat the oven to 350 degrees F.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.

To assemble:

Cut the vanilla cupcakes in 1/2. Start with 1 cupcake top and add pulled pork. Cut corn and add to pulled pork. Pour spicy bar-b-que sauce as desired. Top off with another cupcake top to make a "cupcake slider".

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