Lobster Cornmeal Cupcakes

These lobster cupcakes bring a touch of seaside elegance into bite-sized delights. Perfect as an appetizer or a party treat, they combine tender lobster meat with a subtle cornmeal cake, topped with a creamy, tangy frosting that balances richness with brightness.

I first made these for a summer gathering and they vanished so quickly I had to make a double batch the next time.

Ingredients You Need

• Cooked lobster meat: chopped into small pieces for delicate bites, use fresh or high-quality frozen for best flavor
• All-purpose flour: provides the base structure, choose unbleached for a cleaner taste
• Cornmeal: adds a subtle crunch and sweetness, opt for medium grind for texture
• Baking powder: for lightness, ensure it is fresh for proper rise
• Salt and black pepper: balance and enhance natural flavors
• Large eggs: bind the ingredients together, room temperature is best
• Milk: adds moisture and tenderness, whole milk makes the cake richer
• Melted butter: gives body and flavor, unsalted lets you control seasoning
• Cream cheese: softened for smooth, rich frosting
• Sour cream: adds tang and creaminess to the frosting
• Lemon juice: brightens the frosting and cuts through richness
• Chopped chives: lend a fresh herbal note, pick firm, vibrant green stems

Detailed Cooking Directions

Build The Dry Mix:

In a large bowl, sift together flour, cornmeal, baking powder, salt, and pepper. This ensures even distribution for consistent texture and flavor.

Whisk The Wet Ingredients:

In a separate bowl, beat eggs, milk, and melted butter until smooth and fully combined. This creates a cohesive base for the batter.

Combine Gently:

Add dry mixture gradually to the wet, stirring just until combined. Overmixing can lead to tough cupcakes.

Fold In Lobster And Chives:

Carefully fold in the chopped lobster and chives, preserving the delicate lobster pieces from breaking down.

Spoon And Bake:

Line a muffin tin with cupcake liners and evenly spoon the batter into each cup. Bake at 350 degrees Fahrenheit for 20 to 25 minutes until a toothpick inserted comes out clean.

Prepare The Frosting:

While cupcakes cool completely, mix cream cheese, sour cream, and lemon juice until smooth and creamy for a perfect balance of tang and richness.

Frost And Garnish:

Frost the cooled cupcakes generously and garnish with extra lobster meat and chopped chives for an inviting presentation.

One of my favorite touches is folding in just enough chives to bring subtle freshness without overpowering the lobster’s delicate sweetness. These cupcakes became a conversation starter at every party I hosted.

Smart storage tips

Store unfrosted cupcakes in an airtight container at room temperature for up to two days to maintain moisture and texture.

Ingredient variations

Swap cornmeal with finely ground polenta for a slightly different texture and a hint of nutty flavor. Try adding a teaspoon of smoked paprika to the dry mix for a subtle smoky twist complementing the lobster. For a dairy-free version, substitute sour cream and cream cheese with coconut yogurt and a splash of lemon juice for a tangy alternative.

Perfect pairing ideas

Serve alongside a crisp Sauvignon Blanc or a light Chardonnay to complement the richness of the lobster. Pair with a fresh garden salad tossed with lemon vinaigrette to echo the citrus notes in the frosting. A chilled glass of sparkling water with a hint of cucumber or mint brightens the palate beautifully between bites.

For added ease, pipe the frosting using a piping bag for a polished look. Let the completed cupcakes rest for a few minutes at room temperature before serving to bring out their flavors perfectly.

Frequently Asked Questions

→ Can I substitute the cornmeal for another ingredient?

Yes, fine polenta or additional all-purpose flour can be used. Cornmeal adds texture but substitutions work well for a smoother crumb.

→ How do I prevent the cupcakes from drying out?

Make sure not to overbake them and keep an eye when testing with a toothpick. Adding a bit of sour cream in the batter helps maintain moisture.

→ What’s the best way to fold in the lobster meat?

Gently fold the cooked lobster into the batter at the end to avoid breaking up the chunks and ensure even distribution.

→ Can these be made ahead of time?

Yes, bake them and store in the refrigerator without frosting. Apply the cream cheese topping just before serving for best texture.

→ Are there any seasoning tips for enhancing flavor?

Fresh chives and a touch of lemon juice brighten the dish, while salt and pepper bring out the natural lobster sweetness. Adjust seasoning to taste.