These mini arepa cups take classic Venezuelan corn cakes, sweetening the dough with fresh kernels and a hint of sugar before pressing it into bite-sized molds. Each cup bakes to a golden crisp, creating the perfect vessel for melted smoked gouda.
A quick-pickle of jalapeño rings brings bright acidity and a gentle kick that cuts through the richness. The dough comes together in minutes, and a simple bake and bake-again with cheese means you’ll have a crowd-pleasing snack ready in under 40 minutes.
Whether you’re hosting a party or craving an easy weeknight treat, these colorful cups are as fun to make as they are to eat.
Ingredients
FOR THE AREPA CUPS
- 1½ cups masarepa (pre-cooked corn flour)
- 1 cup milk
- ½ cup water
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 1 cup fresh or frozen corn kernels
FOR THE QUICK PICKLED JALAPEñOS
- ½ cup sliced jalapeños (seeds optional)
- ½ cup white vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp salt
FOR ASSEMBLY
- 1½ cups shredded smoked gouda
- 2 tbsp chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C). In a small saucepan, combine vinegar, water, sugar, and salt and bring to a simmer. Remove from heat and pour over jalapeño slices in a heatproof bowl; let cool while you prepare the arepas.
- In a medium bowl, whisk together masarepa, sugar, and salt. Stir in milk, water, and melted butter until a soft dough forms. Fold in the corn kernels, cover, and let rest for 5 minutes.
- Lightly grease a 12-cup mini muffin pan. Pinch off a tablespoon of dough and roll into a ball. Press each ball into the bottom of a muffin cup, pushing up the sides to form a little cup.
- Bake for 18–20 minutes, or until the edges are golden and firm to the touch. Remove from the oven and let cool in the pan for 5 minutes, then invert to release the cups.
- Divide the shredded smoked gouda evenly among the cups. Return to the oven and bake for 2–3 minutes, or until the cheese is melted and bubbly.
- Top each arepa cup with a few pickled jalapeño slices and a sprinkle of chopped cilantro. Serve warm with lime wedges on the side.
Notes
Tip: If you don’t have a mini muffin pan, you can shape the dough into small discs on a baking sheet and use your fingers or a small glass to form shallow cups.
Tips and Variations
- Seeded jalapeños: Remove seeds for milder pickles, or leave them in for more heat.
- Cheese swap: Try pepper jack or queso fresco for a different flavor twist.
- Make it vegan: Use plant-based butter, milk, and a vegan cheddar alternative.
Storage: Keep arepa cups and pickles in separate airtight containers in the fridge for up to 3 days. Reheat cups in a 350°F oven for 5–7 minutes to restore crispness.
