Description
Corn Cupcakes with Honey Buttercream are a delightful treat that combines the sweetness of corn with a light, fluffy cake, all topped with rich honey-infused buttercream. Perfect for summer picnics or festive gatherings, these cupcakes will impress your guests and leave everyone craving more. With their unique flavor and beautiful presentation, they make any occasion extra special.
Ingredients
Scale
- 1 cup fine-ground cornmeal
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1 cup corn kernels (fresh or canned)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, milk, and corn kernels until smooth. Gradually mix this into the dry ingredients until just blended.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 20–25 minutes until golden brown; check doneness with a toothpick.
- For the frosting, beat softened butter with powdered sugar, honey, and vanilla until light and fluffy. Frost completely cooled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg